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Honeyed Lemon-Dijon Vinaigrette

Becky Luigart-Stayner
Yield About 1 1/2 cups (serving size: 1 tablespoon)
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.

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

Nutrition 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

How to Make It

  1. Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

  2. Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.