Creamy Lemon Aioli

Use this aioli on fish or in chicken salad. I'm sure you'll find a lot of other dishes that will welcome this little dressing.

1/2 lemon , juiced
1/3 cup olive oil
1 teaspoon white balsamic vinegar
1/2 teaspoon brown mustard
1/2 teaspoon honey
3 tablespoons plain yogurt, soy or coconut
salt and pepper

Squeeze the lemon juice into the bowl of a small food processor. (Alternatively you could use a small bowl and whisk, whisk, whisk to get the same results.)

Put the top on the processor and turn it to high. Slowly add the olive oil to the bowl through the well in the top of the lid. Whir until creamy -- about a minute or two. Add the mustard, honey, yogurt, vinegar, salt and pepper. Whir another minute or so to yield a creamy, lemony aioli.

To make this vegan you could try agave instead of honey.

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