SAUCES - HONEY-DIJON VINAIGRETTE

 

Makes 1 ¼ cups

¾ cup vegetable oil

3 tablespoons cider vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon poppy seeds [optional – I like it without]

½ teaspoon salt

½ teaspoon ground black pepper

Combine all of the dressing ingredients in a jar, seal the lid, and shake vigorously until emulsified, about 20 seconds.  The vinaigrette can be refrigerated in the tightly sealed jar for up to 1 week.

MY NOTE:  I only use ½ cup oil so the dressing is a little bit thicker.  

From Best American Side Dishes by The Editors of Cook’s Illustrated.