Honeyed Lemon-Dijon Vinaigrette

Honeyed Lemon-Dijon Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon salt
  • ¼ cup white wine vinegar
  • ¼ cup extravirgin olive oil
  • 2 garlic cloves, minced
  • 1/3 cup boiling water
  • 2 teaspoons Dijon mustard
  • ¼ cup extravirgin olive oil
  • + 20 more ingredients
    • 1 tablespoon grated lemon rind
    • ¼ cup chopped fresh dill
    • 1/3 cup boiling water
    • 2 tablespoons chopped red onion
    • 2 tablespoons fresh lemon juice
    • 4 teaspoons honey
    • ¼ cup white wine vinegar
    • 2 tablespoons fresh lemon juice
    • ¾ teaspoon freshly ground black pepper
    • ¾ teaspoon freshly ground black pepper
    • 2 tablespoons chopped red onion
    • ½ teaspoon hot pepper sauce
    • 2 garlic cloves, minced
    • 2 tablespoons capers
    • 1 tablespoon grated lemon rind
    • 4 teaspoons honey
    • 1 teaspoon salt
    • 2 teaspoons Dijon mustard
    • ¼ cup chopped fresh dill
    • 2 tablespoons capers

Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined. Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network