Food & Drink

Linda Louise’s Poppy Seed Dressing

A “sacred” (and delightfully easy-to-make) family recipe from Arlington, Virginia chef David Guas

Photo: Margaret Houston

David Guas, the New Orleans-born pastry chef and owner of Bayou Bakery in Arlington, Virginia, and Lil’ B in Washington, D.C., long tried to re-create his mother’s “sacred” poppy seed vinaigrette. For years, she made the dressing for special occasions, birthdays, and holiday meals, but challenged him to try to guess the ingredients and steps. “Now I know why she kept it a secret,” he says. “She wanted it to be appreciated.” She recently took pity and typed out the recipe so he can make it whenever he likes.

Photo: Courtesy of David Guas

David (left) with his mother, Linda, and his sister, Tracy.


    • 1/3 cup wine or balsamic vinegar

    • 1 tsp. salt

    • 1 tsp. dry mustard

    • 3 shallots

    • 2/3 cup honey

    • ¾ cup olive oil

    • 1½ tbsp. poppy seeds


  1. Combine vinegar, salt, mustard, and shallots in a blender or food processor. Blend on high. Add honey. Blend. Add olive oil. Blend. Add poppy seeds. Blend.