Light, not too sweet, not too mustardy. Just right for a nice, fresh spinach salad or a chef's salad. Good for ham glaze, barbecued ribs and chicken, leg of lamb, pork roast, etc. Can be used with shredded cabbage for coleslaw.

Ingredients

12 serv.

cup mayonnaise↗1
teaspoons honey mustard↗6
teaspoons honey↗4
tablespoons apple cider vinegar↗4
tablespoon canola oil or 1 tablespoon olive oil↗1
teaspoon dill weed↗1⁄4
2 tablespoons 2% low-fat milk or 2 tablespoons buttermilk↗2
teaspoon salt, to taste (optional)↗1⁄4
teaspoon black pepper, to taste (optional)↗1⁄4

Step-by-step instructions

1
Whisk together.
2
Store in refrigerator until ready to use. Good for 5 to 7 days.

Source: food.com

Original recipe ↗

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