Honey mustard dressing with egg white

Honey mustard dressing with egg white


1 person made this

About this recipe: We are always on the look out for the ultimate one-fit-does-all salad dressing that can take a humble lettuce leaf from being a bit blah to quite a bit bling. This our dear friends is it. A rather easy sweet and delicious dressing made with wholegrain mustard, runny honey, extra virgin olive oil and whisked egg white. Yes, you heard right. Egg white. Makes enough for one large salad bowl serving, for 4 to 6 people as a side dish.

Samantha's Supper Kent, England, UK

Serves: 6 

  • 1 free range, ultra fresh egg white
  • 6 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons runny honey
  • 1 tablespoon wholegrain mustard
  • 2 to 3 tablespoons balsamic glaze

Prep:5min  ›  Ready in:5min 

  1. In a bowl, separate the egg and either discard the yolk or freeze for later use. Whisk the egg white.
  2. In a small jar add all the other ingredients except the balsamic glaze. Screw the lid on the jar and shake the dressing vigorously. Spoon in the egg white and shake again.
  3. Keep in the fridge until ready to use but it must be eaten on the same day.
  4. When ready to use, shake the jar and then pour into a large salad bowl. Add your salad leaves and salad items and toss well, turning until all the dressing is incorporated. Either place the bowl on the table or plate up individual portions.
  5. Drizzle over the balsamic glaze and serve.

About the egg white

We made this dressing without and it didn't quite give the wow factor we were after so we soon discovered it was essential to include it. If you are a bit squeamish about raw egg then you best forget the recipe now as there is no compromise here, it just won't work as well without it.

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