Extra time at home of late has fostered digging deeper into my list of “damn, I should try and work out a recipe for that” list over the past few weeks.
My lovely wife is a huge fan of tzatziki, the wonderful Greek yogurt-based sauce / condiment packed with garlic, dill, and grated cucumber. Her enthusiasm for tzatziki has led us to explore of number of yogurt-based salad dressings over the past several months; there are several pretty damned good commercially-prepared options out there, many made with very acceptable ingredients for the most part, although they can be a bit pricey.
Being the inveterate tinkerer in the kitchen, the combination of looking for a new dipping sauce for these delicious Cast Iron Skillet Wings and working to jazz up our home salad routine led to some serious yogurt-based dressing and sauce experiments of late.
Using a Creole mustard (see if you can find Zatarains’s version) adds a depth of flavor and texture that’s hard to beat, and led to me experimenting with adding a few brown or yellow mustard seeds to the dressing as well. Yep, they’re a bit crunchy until they soften in the dressing (only a few hours needed) but add interest and flavor here.
As always, dressing recipes are simply a framework for you to start from, adjusting flavors to suit your (your family’s) palate, and you’ll want to try this one with varying amounts of honey.
This would probably be amazing with leftover Easter ham next week…
1/2 cup Greek yogurt
2-4 T honey
2 T prepared mustard
2 T Creole Mustard
1/2 t salt
Optional: 1 tsp of mustard seeds, see note below
Combine all ingredients in a small mix bowl and whisk together until homogenous and smooth. If using dry mustard seeds, which are great for additional texture, interest, and flavor, make sure to add at least an hour before serving so they hydrate and soften. Store covered in the fridge.
Enjoy.
