Honeyed Lemon-Dijon Vinaigrette

Honeyed Lemon-Dijon Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network