Nonallergenic Honey-Mustard Dressing

     Commercial honey-mustard dressing mostly consists of soybean oil (soy), vinegar (corn, yeast), corn syrup (corn) and chemicals (corn? soy?) In principle, you can easily avoid most of this allergen load by mixing it up yourself using olive oil (or other oil to which you are not allergic) and lemon juice. Note that commercial prepared mustard contains vinegar: if the amount of vinegar lurking in the mustard is a problem, you can make your own with lemon juice. 

     Also note that some honey is adulterated with corn syrup, a fact which is not likely to be indicated on the label, and that beekeepers often feed bees corn syrup: if you are allergic enough to corn to need to avoid white vinegar, you need to either go to the trouble of sourcing your honey carefully or make maple syrup/mustard dressing instead. That's good too. Just be sure to use pure maple syrup: not pancake syrup, which is maple-flavored corn syrup. 

     Honey can also be contaminated with soy if the beehive was located near a soybean field. Again, know your beekeeper or make maple syrup/mustard dressing.

     juice of 1 lemon (See Juice in the Glossary)

     1/4 c. good mustard

     1/4 c. honey

     1 c. olive oil (See Oil in the Glossary)

     opt. 1/4 c. fresh dill (or other herb), with stems removed, washed, and chopped 
          fine (See Produce in the Glossary)

     salt (See Salt in the Glossary)

     black pepper (See Spices in the Glossary)

     Whisk together the lemon juice, mustard, and honey. Whisk in the olive oil and stir in the herb if desired. Add salt and pepper to taste. I like this best with dill, but mint and basil are also excellent.