how to make honey mustard dressing Restaurant Style Honey Mustard Salad Dressing

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The oil will absorb at different rates across the surface of your project

Vinegar is commonplace in wine-producing areas, but elsewhere cooks rely on other sources of acidity

So I recommend always storing your sesame oil in the refrigerator

Ingredients 8 Ounces Greek Yogurt - Fat Free Plain (Look for high protein!) 2 Ounces Sour Cream - Low Fat Teaspoon Onion Powder Teaspoon Garlic Powder 1 Teaspoon Parsley - Dried or 1 Tablespoon Fresh 1 Teaspoon Dill Weed - Dried or 1 Tablespoon Fresh 1 Teaspoon Chives - Dried or 1 Tablespoon Fresh Teaspoon Black Pepper Teaspoon Salt -1 Scoop Protein Powder - Unflavored (Optional) Water - Your choice to thin it out into a dressing (2-4 ounces) Instructions Take out a mixing bowl or food processor Add all of your ingredients into whatever you're using Mix or process until smooth, scraping down the sides of your food processor as needed If needed, add in Water until it's you reach your desired consistency Store it in a sealed container in the fridge Video Notes Drop the Sodium to 650mg by using 1/4 teaspoon of Salt instead of 1/2