- 3 T honey
- 1 clove garlic
- 1 cup white wine Vinaigre
- 2 1/2 cups neutral oil, such as grapeseed or soy
- 1 T whole grain mustard
- Salt to taste
Combine honey, garlic, Vinaigre and mustard in a blender. Blend until smooth and milky-looking.
With the blender running, slowly drizzle in the oil. This should take 6-7 minutes to allow the vinaigrette to emulsify properly.
Once all the oil is incorporated and the vinaigrette is smooth and creamy-looking, add salt a pinch at a time, tasting until the flavour is just right.
This basic vinaigrette is an excellent base for all manner of quick, improvised salad dressings and sauces. Naturally, it’s great on salad greens – just a light coating will do. Feel free to expand, however. Try adding a tablespoon or two of pesto before drizzling across fresh cheese and vine-ripe tomatoes. It also makes a great condiment for fish dishes. We sometimes substitute fresh lemon juice for the white wine Vinaigre and drizzle it over Prosciutto-Wrapped Line-Caught Cod. A drizzle of vinaigrette can also serve nicely as a counterpoint to balance otherwise sweet or rich dishes, such as Pan Roasted Duck with Apple Confiture. The recipe is readily scaleable if the ratios are maintained, adapts to a range of substitutions, and will keep for several days in the refrigerator.