Eosinophilic Esophagitis Friendly Vegan Maple Mustard Dressing
Total time5 min
Prep time5 min
Cook time0 min
4.6(20)
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Learn more →Ingredients
8 servings
- 3 tbsp dijon mustard
- 2 tbsp whole-grain mustard
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp black pepper
- pinch cayenne pepper (optional)
Instructions
- 1
Combine the Dijon mustard, whole-grain mustard, maple syrup, apple cider vinegar, lemon juice, garlic powder, salt, black pepper, and cayenne (if using) in a small bowl and whisk until smooth.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and glossy, with a consistency that coats the back of a spoon.
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