Sauces and Dressings
Honey Mustard Vinaigrette
Makes about 2 cups
Honey Mustard Vinaigrette
Makes about 2 cups
You might crave chicken tenders after tasting this dressing—it’s loaded with flavors reminiscent of the classic childhood combo.
Nutritional information per serving (2 tablespoons):Calories 136 (88% from fat)
carb. 4g
pro. 0g
fat 14g
sat. fat 2g
chol. 0mg
sod. 156mg
calc. 1mg
fiber 0g
carb. 4g
pro. 0g
fat 14g
sat. fat 2g
chol. 0mg
sod. 156mg
calc. 1mg
fiber 0g
Ingredients
- 1 small lemon
- 1small shallot (about 2 ounces), peeled and halved
- 3 tablespoons honey
- 1 tablespoon Dijon-style mustard
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 1cup extra virgin olive oil
Preparation
- 1.
With a vegetable peeler, remove the zest of the lemon, being very careful not to include any of the bitter white pith. Put lemon peel into the blender jar. - 2.
Juice the peeled lemon. Add juice to the blender along with the remaining ingredients, in the order listed. Secure lid. - 3.
Select High and blend until fully mixed and emulsified, about 1 minute. - 4.
Taste and adjust seasoning as desired. If not using right away, store in the refrigerator in an airtight container for up to 1 week.
