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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Honeyed Lemon-Dijon Vinaigrette

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.

This recipe goes with Grilled New Potato Salad, Spicy Grilled Jumbo Shrimp

Cooking Light AUGUST 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 80%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.1g
  • Carbohydrate: 1.6g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 133mg
  • Calcium: 2mg
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Honeyed Lemon-Dijon Vinaigrette recipe

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