Name: All-natural Honey Mustard Salad Dressing
Ingredients: 1½ cups expeller pressed canola or safflower mayonnaise; ½ cup extra virgin olive oil; ½ cup honey; ¼ cup apple cider vinegar; 2 tablespoons Dijon mustard; 2 tablespoons finely chopped shallot; 1 teaspoon dried parsley; sea salt, to taste; ground pepper, to taste

Why it works: Mustard and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 859 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

All-natural Honey Mustard Salad Dressing

Ingredients

1½ cups expeller pressed canola or safflower mayonnaise
½ cup extra virgin olive oil
½ cup honey
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon dried parsley
sea salt, to taste
ground pepper, to taste

Directions

Make the dressing

Whisk the mayonnaise with the olive oil to combine.
Whisk in the remaining ingredients.

Season and store

Taste and adjust seasoning.
Serve at once, or chill in a covered container for up to 5 days.

Nutrition, whole recipe (rough)

405Calories

7 gProtein

33 gFat

22 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Canola	1 tbsp (14g)	124
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Honey	1 tbsp (21g)	64
Shallot	1 tbsp minced (10g)	7
Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Safflower	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Mustard + shallottop 1% of all pairs

Smell alikestrong

Cooked together859 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Shallot + parsleytop 1% of all pairs

Smell alikestrong

Cooked together3,737 recipes

Shared aroma: 2,4-decadienal (seaweed).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Safflower + olivetop 5% of all pairs

Smell alikestrong

Cooked together183 recipes

Shared aroma: 2,4-decadienal (seaweed).
Olive + parsleytop 6% of all pairs

Smell alikestrong

Cooked together9,649 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mayonnaise: Provides the creamy body and rich base for the dressing.
Extra virgin olive oil: Adds fat and smooth mouthfeel, and blends into the creamy base.
Honey: Adds sweetness that balances the vinegar and mustard.
Apple cider vinegar: Adds acidity that brightens the dressing and cuts the richness.
Dijon mustard: Adds sharp flavour and helps hold the oil and vinegar together.
Shallot: Adds a mild onion bite and aroma.

Swap the safflower

How well each one fits the dish's main ingredients (olive, honey, apple cider vinegar, mustard, shallot, parsley, pepper):

Thymefits better
Capersfits better
Tarragonfits better
Safflowerthe original

Fit is the average pairing score against olive, honey, apple cider vinegar, mustard, shallot, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.