Honeyed Lemon-Dijon Vinaigrette

Becky Luigart-Stayner

This bright, zesty vinaigrette is great on any tossed salad. It's also a good marinade for fish, seafood, or chicken, and it makes a tasty sauce for roast veal.

Yield:

About 1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 27
Caloriesfromfat 80 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 0.1 g
Carbohydrate 1.6 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 133 mg
Calcium 2 mg

Ingredients

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

Preparation

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.

Note:

Dana McCauley,

August 2005