Honey Mustard Black Pepper Vinaigrette

This honey mustard black pepper vinaigrette brings a little sweetness, plenty of tang, and a bold pepper flavor to pulled pork sandwiches. The honey balances the vinegar, while Dijon mustard helps bring the dressing together.

Drizzle it over the pork before adding the top bun. It’s a simple way to add a little extra flavor to your sandwich, and it takes just a few minutes to make.

Prep time: About 5 minutes
Yield: Approximately 1½ cups

Ingredients

• ½ cup rice vinegar (red wine vinegar also works)
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon kosher salt, adjusted to taste
• 1 teaspoon coarsely ground black pepper
• ¾ cup extra-virgin olive oil (canola oil also works)

Instructions

1. Add the vinegar, Dijon mustard, honey, kosher salt, and black pepper to a blender. Blend until well combined.
2. With the blender running on low and the lid secured, slowly pour the oil through the lid’s designated opening in a thin, steady stream. Continue blending until the vinaigrette comes together and looks smooth.
3. Taste and adjust the salt if needed.
4. Drizzle over pulled pork sandwiches and serve.

Recipe Notes

• Vinegar: Use rice vinegar or red wine vinegar, depending on what you have on hand.
• Oil: Canola oil works as a substitute for extra-virgin olive oil.
• Blending: Add the oil slowly to help it blend into the vinegar mixture.
• Leftovers: Refrigerate in a sealed container. Shake or whisk before serving if the dressing separates.