Chipotle Honey Vinaigrette
Here is the recipe from Chipotle Mexican Grill or as close as you can get at home. I alter it to make it low-fat by using 3T Olive Oil instead of 1/2 cup. Suggestions welcome to improve.
Here is the recipe from Chipotle Mexican Grill or as close as you can get at home. I alter it to make it low-fat by using 3T Olive Oil instead of 1/2 cup. Suggestions welcome to improve.
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 cup red wine vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon lime juice
- 1/3 cup honey
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon black pepper
- 2 tablespoon grey poupon dijon mustard
- 1/2 teaspoon ground chipotle powder
- Carbohydrate 6.4931111019292 g
- Cholesterol 0 mg
- Fat 6.65687606000357 g
- Fiber 0.288438672902333 g
- Protein 0.266232905107589 g
- Saturated Fat 0.909351145274711 g
- Serving Size 1 1 Serving (32g)
- Sodium 47.289651320931 mg
- Sugar 6.20467242902687 g
- Trans Fat 0.189303539203607 g
- Calories 85 calories
Step-by-step
- Combine all ingredients, except oil in blender and blend on low speed for ten seconds.
- SLOWLY drizzle olive oil into blender on low speed.
- Chill for at least an hour.
Bright red wine vinegar and sweet honey merge with smoky chipotle powder, sharp Dijon mustard, and herbaceous oregano into a pungent, emulsified dressing that balances heat with residual sugar.
- Pour the extra virgin olive oil in a thin, continuous stream while the blender runs on low speed to build a proper mechanical emulsion. Dumping the oil in all at once prevents the fat droplets from breaking down, resulting in immediate separation.
- Chill the blended dressing for a minimum of sixty minutes before serving to allow the dried spices, onion powder, and garlic powder to hydrate fully in the vinegar.
- Substitute standard yellow mustard at a one-to-one ratio if Grey Poupon Dijon is unavailable, though the sharpness and sodium levels may require minor adjustments.
- Store the finished vinaigrette in a sealed glass jar in the refrigerator for up to seven days, shaking vigorously before each use to reincorporate any settled solids.
Proper mechanical shearing in a blender creates the necessary suspension between the honey-vinegar base and the fat. Adding the oil too quickly overpowers the emulsifying agents in the Dijon mustard and shatters that delicate physical bond.
