Honeyed Lemon-Dijon Vinaigrette

By zeenieme

Ingredients

• 1/4 cup chopped fresh dill
• 1/4 cup white wine vinegar
• 2 T chopped red onion
• 2 T capers
• 1 T grated lemon rind
• 2 T fresh lemon juice
• 1 tsp salt
• 4 Tsp honey
• 2 tsp Dijon mustard
• 3/4 tsp freshly ground black pepper
• 1/2 tsp hot pepper sauce
• 2 garlic cloves, minced
• 1/3 cup boiling water
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

1. Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

Refrigerated vinaigrette in an airtight container for up to five days, and stir well before using.

It is a good marinade for fish, seafood, or chicken and it makes a tasty sauce for roast veal.