Ingredients
- 1½ cups expeller pressed canola or safflower mayonnaise
- ½ cup extra virgin olive oil
- ½ cup honey
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped shallot
- 1 teaspoon dried parsley
- sea salt, to taste
- ground pepper, to taste
Make it step by step
- Whisk the mayonnaise with the olive oil to combine.
- Whisk in remaining ingredients.
- Taste and adjust seasoning.
- Serve at once, or chill in a covered container for up to 5 days.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.