Description
Burnt Honey Vinaigrette combines caramelized honey with fresh citrus for a sweet, tangy homemade salad dressing that’s perfect with goat cheese, berries, roasted vegetables, and grilled chicken.
Ingredients
Units
Scale
- 1/3 cup honey
- 1/4 cup freshly squeezed citrus juice (use one or a combination of lemon, lime, orange, grapefruit, or blood orange)
- 1 teaspoon finely grated citrus zest
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Burn the Honey: Add the honey to a small saucepan over medium heat. Allow it to bubble gently without stirring. Continue cooking until it reaches a deep amber colour and develops a rich caramel aroma, about 4 to 6 minutes. Watch carefully to prevent burning.
- Deglaze: Remove the pan from the heat. Keeping your face well back as you add the citrus, slowly whisk in your citrus juice of choice. The honey will bubble vigorously. Stir until smooth. Cool for 5 minutes.
- Finish the Vinaigrette: Whisk in the Dijon mustard, citrus zest, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified. Taste and adjust acidity or seasoning as needed.
Notes
Store in a sealed jar in the refrigerator for up to one week. Bring to room temperature and shake well before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Blending
- Cuisine: American
