Hands-on Time
5 Mins
Total Time
10 Mins
Yield
Makes about 2 cups
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

How to Make It

Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

You May Like

Ratings & Reviews