A bit of honey helps balance the tangy flavor of lemon juice and mustard. I use this as a salad dressing, as a topping for steamed veggies and as a marinade for chicken.—Greg Fontenot, The Woodlands, Texas
- 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
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