Creamy Vinaigrette
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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.