Honey mustard recipes galore

Published 8:25 pm Friday, March 27, 2009

Kirkland reader Gloria Carpenter has been longing for a good honey mustard dressing and asked if Forum cooks could help her by supplying one.

Help and supply they have, starting with this letter from the gal known as “the cookie lady, Lollie Thomas of Everett. “I’m sending along my recipe for honey mustard dressing for Gloria Carpenter,” she writes.

“I originally got this when I was cook at the Everett School District and was serving a salad bar frequently as a part of the lunch choice. The original recipe was a lot larger, but I cut it down and my family has enjoyed it over the years. Have enjoyed your column over the years, too.”

Next, longtime Forum helper-outer Helen Clifford of Everett fired off three dressing possibilities, one of which is the following always-popular old-timer from the restaurant formerly known as Pelican Pete’s.

And Marysville cook Marilyn Hughley tells us, “I got this honey mustard dressing recipe from my sister several years ago. It is so easy and the best I’ve had (better than any I’ve purchased at the store). I usually double the recipe to make one pint. If it gets too thick later, I add a little milk to bring it to the desired consistency.”

Honey mustard dressing

1 1/3 cups mayonnaise

1 teaspoon yellow mustard

5/8cup honey

1 teaspoon vinegar

In a small mixing bowl, combine the mayonnaise, mustard, honey and vinegar, mixing thoroughly. Store in the refrigerator. Stir before each use. Makes about 1 pint of dressing. If desired, recipe can be doubled to make a quart.

Pelican Pete’s honey mustard dressing

2 cups mayonnaise

1/3 cup milk

1/3 cup honey

1/4; cup Dijon-style mustard

1 tablespoon dry mustard

1 tablespoon fresh lemon juice

1/4; teaspoon white pepper

1/4; teaspoon Worcestershire

Dash salt

In a medium bowl, combine the mayonnaise, milk, honey, Dijon and dry mustards, lemon juice, pepper, Worcestershire and salt; blend until ingredients are thoroughly mixed. Cover and store in the refrigerator at least 2 hours before using.

Honey mustard dressing

1/4; cup honey

1 tablespoon yellow mustard

1 cup mayonnaise

1 1/2; tablespoons vinegar

1 tablespoon minced dried parsley

In a small bowl, combine the honey, mustard and mayonnaise, mixing well, then stir in the vinegar and parsley. Cover and refrigerate until needed.

The next Forum will appear in Wednesday’s Good Life section.