Creamy Lemon–Mustard Vinaigrette

By | September 20, 2016



Makes about 1 cup

• 1 small shallot, chopped
• ¾ cup olive oil
• ¼ cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper

• Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.

Recipe by Dawn Perry

See the original recipe

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