Honeyed Lemon-Dijon Vinaigrette

Honeyed Lemon-Dijon Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

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

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

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