parve

This is adapted from Evelyn Rose’s The New Complete International Jewish Cookbook. It most closely resembles a honey mustard dressing. I like to use it with greens tossed with mandarin oranges or chunks of fresh peaches.

• 1 T aromatic honey

• 2 rounded T mayonnaise (Helmann’s of course—is there any other kind?)

• 3 T vegetable oil

• 1 T red wine vinegar

• salt to taste (~1/2 t, so more than you would think)

• freshly ground black pepper to taste

• 1 t Dijon mustard

  Shake all ingredients to combine. You will have to shake quite a while to get the mayonnaise smoothly blended in and not chunky.