This honey mustard dressing is excellent with a salmon gravlax salad or juicy free-range ham.
1/2 tbsp wholegrain mustard
1/2 tbsp Dijon mustard
1/2 tbsp strong honey
1/2 tbsp white wine vinegar
1 egg yolk
200ml olive oil
1/4 of a lemon, juiced and zested
Salt and pepper
Whisk together the mustards, honey, vinegar and egg yolk. Whisking all the while, slowly add oil until all mixed in.
Add the lemon juice, zest and salt and pepper to taste. The dressing can be stored in the fridge for up to three weeks.