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Klunker's easy mustard dressing

Klunker's easy mustard dressing

 Ingredients notes - don't overreact to any of the ingredients, this is dressing, a condiment, so you are going to get a lot of of this.  
You can adjust the ingredients to make as much or as little as you want.  This is for a big batch.  It lasts a long time in the fridge.  You will use it all before it would ever go bad.  It can be used for dip too.

Ingredients:

 1/2 cup dijon mustard
1/2 cup maple syrup
1/3 cup rice vinegar (you can use other vinegar's to change the flavor a bit, like white wine, red wine, apple cider, or white balsamic)
1/4 cup nutritional yeast (you can add more if you want, I sometimes do, start with 1/4 cup (quarter of a cup) and go from there.
1/2 teaspoon salt
dash of pepper

 Blend together well.  Put in a jar of your choice, and store in the fridge.  This travels very well.  Use on anything.  I dip potatoes into it, fries, on salads....the list goes on.  I hope you enjoy.


Creamy version:

 Add the above ingredients, add 1c of cooked (canned), drained chickpeas.  Put in a good blender and blend until very smooth.
It will be thick, you can eat as is, or thin out with more vinegar.  I like it thick. :)
Enjoy!!
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Comments

  1. JournalerJune 24, 2016 at 9:18 AM

    This was OUTSTANDING! Thank you.

    ReplyDelete
  2. Crystal DuncanJune 26, 2016 at 8:04 AM

    This comment has been removed by the author.

    ReplyDelete
  3. Crystal DuncanJune 26, 2016 at 8:04 AM

    If I wanted to use this for potato salad in place of "mayo" how would I thicken it up without messing up the flavor? Less vinegar and maple syrup maybe? Thanks! :)

    ReplyDelete
    Replies
    1. Michael KlunkerJune 26, 2016 at 5:35 PM

      Yes, exactly. I would cut the vinegar first and see how thick it is, then reduce the maple syrup last. :)

      Delete
    2. Canadian99999June 15, 2017 at 8:11 AM

      blenderize some potato and mix it in.

      Delete
  4. Susan FresiaAugust 25, 2016 at 4:34 PM

    Just awesome!!!

    ReplyDelete
  5. TrixieFebruary 26, 2017 at 5:01 AM

    Do you have a favorite brand of Dijon?

    ReplyDelete
  6. Connie938March 4, 2017 at 11:07 AM

    I just made this dressing in anticipation of making the coleslaw and it is wonderful! Thank you!
    Connie

    ReplyDelete
  7. kallyApril 17, 2017 at 5:44 PM

    why does this have to go in the fridge? Just curious

    ReplyDelete
    Replies
    1. Michael KlunkerApril 17, 2017 at 7:05 PM

      It doesn't have to. It is just where I store mine. :)

      Delete
  8. kallyApril 18, 2017 at 10:31 PM

    Thanks. I like this very much and had never made it with the nooch in it befoe.

    ReplyDelete
  9. freerecipenetworkSeptember 12, 2017 at 5:58 AM

    Great recipe. I will definitely try this. I have a recipe site and was wondering if you would allow me to add it?

    ReplyDelete
  10. redsoxfansOctober 24, 2017 at 4:09 PM

    really liked this. Though it was a bit sweet for me. How do i get less sweet and more punch? more mustard?

    ReplyDelete
  11. Kathy ScottJanuary 11, 2018 at 6:54 AM

    Made this for the first time. It's fantastic! Thank you for sharing all of your wonderful recipes.

    ReplyDelete

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