Sunday, July 28, 2013

Honey-Pepper Vinaigrette

This recipe comes from a book called Vinaigrettes by Michele Anna Jordan.
Here is the Amazon Link.

I like that it is sweet and peppery all at once.
I made it with White Balsamic vinegar.
The shallot seems to stand up a lot, so I would recommend using 1/2 or a 1/4 of a shallot-depending on the size.  The one that I used (in picture) was pretty overpowering.

Makes about 1 and 1/4 cups.

1 shallot (or less as I mentioned in the intro)
4 garlic cloves, minced
salt to taste (1 tsp suggested, but I think I used more)
1/4 cup sherry, balsamic or white balsamic vinegar
1 TBSP freshly cracked peppercorns-or more to taste-the pepper should be bold
1/4 cup honey, warmed
2/3 cups Olive Oil


Put the shallot, garlic and salt in a small bowl with the vinegar.
Let it sit for 15-30 minutes to mellow.

Stir in black pepper, honey.
I'm not sure you need to warm the honey, but it makes it helps increase viscosity.

(I put this mixture into my blender and then drizzled in the olive oil while the blender was on high speed to help emulsify the dressing.)

The author says that the dressing will last 2 days in the refrigerator, but I've had mine over a week and it's still delicious.

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