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.