Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
3 Mins
Total Time
7 Mins
Serves 16 (serving size: about 1 tablespoon)

Based on the versatile French dressing called vinaigrette, this sauce can be tailored to any taste. Simply add more lemon juice, olive oil, or honey to adjust the flavors. We recommend making and shaking it in a jelly jar with a lid. It will keep in the refrigerator for up to one week; just take it out of the fridge about 30 minutes before using and shake vigorously before dressing the salad. Speaking of salad, a head of romaine lettuce will only add about $1.50 to the cost. (Cost for recipe: $2.33)

How to Make It

Step 1

Combine first 4 ingredients in a jar with a resealable lid. Let stand for 5 minutes.

Step 2

Add oil, mustard (if desired), and honey to jar.

Step 3

Screw lid onto jar; shake vigorously before using.

Step 4

3 Ways to Riff: • Use as a sauce to dress pan-seared or grilled fish or steak. • Use as a sauce for steamed vegetables, including broccoli. • Use as a dressing for pasta salads or grain salads.

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Ratings & Reviews

Slight adaptation to recipe from great cook in France

March 16, 2015
I make this dressing all the time....substituting just a pinch of surgar instead of 2 full teaspoons of honey, which I think make it too sweet for my tastes.  I also like to put fresh thyme in or other fresh herbs I might have on hand.  Always delicious...