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
Total TimePrep/Total Time: 10 min.
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon grated lemon zest
- 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.
Nutrition Facts2 tablespoons: 133 calories, 12g fat (2g saturated fat), 0 cholesterol, 128mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.
Originally published as Lemon and Honey Mustard Vinaigrette in Holiday & Celebrations Cookbook 2011