Honey Vinaigrette
I make this instead of buying store dressing. It's quick, easy, keeps forever, and is delicious on pretty much everything.
I make this instead of buying store dressing. It's quick, easy, keeps forever, and is delicious on pretty much everything.
- Carbohydrate 0.89575662655653 g
- Cholesterol 0 mg
- Fat 16.20285575 g
- Fiber 0.00695625 g
- Protein 0.0684563750447857 g
- Saturated Fat 2.23749325 g
- Serving Size 1 1 Serving (48g)
- Sodium 44.9692000021022 mg
- Sugar 0.88880037655653 g
- Trans Fat 0.439332750000002 g
- Calories 148 calories
Step-by-step
- Combine all ingredients and whisk or shake vigorously until emulsified.
- Can be stored at room temp or in the fridge for 3 months.
- The longer it sits, the better it tastes.
A stable temporary emulsion requires balancing acid density with fat viscosity before mechanical agitation begins. Raw shallots benefit from resting in the vinegar for ten minutes prior to oil addition, as the acid softens their aggressive sulfur compounds. This dressing pairs exceptionally well with bitter greens like arugula or radicchio, because the residual sweetness of clover honey counteracts sharp glucosinolates.
- Use a glass jar with a tight-fitting lid to shake the components vigorously for thirty seconds.
- Substitute champagne vinegar with a mild apple cider variant at a one-to-one ratio if necessary.
- Store the finished mixture at a consistent room temperature or keep it refrigerated for up to ninety days.
- Whisking cold oil directly into chilled vinegar prevents proper droplet dispersion, so bring liquids to 68 degrees Fahrenheit first.
Adding the oil too rapidly destroys the suspension and causes premature separation. Letting the integrated liquids rest for twenty-four hours deepens the overall flavor profile significantly.
