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Recipe

Lemon-Rosemary Honey-Mustard Dressing

ByErin Coopey June/July 2018 Issue

Yield:about 1 cup

Adding herbs and zest to the warm honey helps to release their fragrant essential oils and flavor. This is a can’t-miss drizzled on creamy burrata.

亚搏手机版官方

  • 1/3 cup honey
  • 2-1/2 tsp. minced fresh rosemary
  • 1 tsp. finely grated lemon zest
  • 1/8 tsp. granulated onion or finely grated white onion
  • Kosher or fine sea salt
  • 1/3 cup Dijon mustard
  • 2 Tbs. mayonnaise
  • 4 tsp. fresh lemon juice

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 80
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 340
  • Carbohydrates (g): 12
  • Fiber (g): 0
  • Sugar (g): 12
  • Protein (g): 0

Preparation

  • Warm the honey in a small saucepan over medium-low heat until slightly runny, about 3 minutes. Stir in the rosemary, zest, onion, and a pinch of salt. Remove from the heat and let stand until cool, about 10 minutes.
  • Pour the honey into a small mixing bowl. Whisk in the mustard, mayonnaise, and lemon juice. Season to taste with salt. Serve or store in the refrigerator in a covered container for up to 5 days.
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Fine Cooking Magazine - November/December 2020

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