Yield: 12 Servings
|3 tablespoons||Cider vinegar|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Onion; finely minced|
|2 tablespoons||Fresh parsley; chopped|
|Pinch of salt|
|¾ cup||Vegetable oil;olive & peanut|
Heat vinegar and honey in heavy small saucepan over low heat, stirring until honey dissolves (or use microwave). Pour into bowl and cool.
Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. (Can be prepared 3 days ahead. Cover and refrigerate.
Bring to room temperature before using.) NOTE: I usually make ⅔ batch. Needs more salt than indicated above ~ about ¼ tsp for the ⅔ batch. Best to consider parsley for the full batch to be about 1½ tbs instead of the 2 indicated above.
This is nice with a spinach/mushroom salad.
Makes about 1 ½ cups