- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon grated lemon peel
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving. Yield: 3/4 cup.
Originally published as Lemon and Honey Mustard Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p144
Reviews for Lemon and Honey Mustard Vinaigrette
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 18, 2013
"I was very happy with the ease and great taste of this recipe & will definitely make it again.Thanks!!!"