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Lemon and Honey Mustard Vinaigrette

 Lemon and Honey Mustard Vinaigrette
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
6 ServingsPrep/Total Time: 10 min.


  • 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.
Nutritional Facts: 2 tablespoons equals 133 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 128 mg sodium, 7 g carbohydrate, trace fiber, trace protein.