This is quick, everyday dressing is fresh, citrusy and so very easy to make.
Chef's notes
This is a fabulous dressing to make ahead and have a bottle in your fridge. It will last for at least a week.
This vinaigrette can be used as a base to build other salad dressings. You could add a bit of Dijon and some fresh herbs to vary the flavor. Or, you can try adding different vinegars or some lime juice instead of the lemon juice. You could even try pomegranate molasses instead of the honey. The substitution list is endless, so have some fun experimenting!
Also, this is a very tart recipe but very healthy, which is why it doesn't have much oil in it. If it is a bit too tart for you, simply add a bit more oil to lighten the flavor.
Steps
1
Making the Vinaigrette/Dressing
Ingredients
1 garlic clove
3 tbsp shallots
1/4 cup honey
1/4 cup fresh lemon juice (also could substitute lime juice)
1 tbsp balsamic vinegar
1/4 cup red wine vinegar
1/2 tsp sea salt (or to taste)
1/2 tsp freshly ground black pepper
1/4 cup olive oil
Peel the garlic and shallots and roughly chop. Add the shallots and garlic to a food processor and pulse until finely minced. Add the honey, lemon juice, balsamic vinegar, red wine vinegar, salt and pepper. Puree for a minute or two. Then add the oil and puree again. Taste the dressing to see if there is enough seasoning and sweetness for your liking. Adjust if necessary.
This dressing can be stored in an airtight container for at least a week in the refrigerator.
The First 3 Are On Us
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This dressing was a breeze to make and keeps very well in the refrigerator. My family was delighted with the intense flavor, and I find that a little dressing goes a long way. Perfect for my diet!!
I made a spinach salad w/ strawberries and pecans and used is dressing. I made it all according to the directions and did not change the tast by adding more honey or oil. It was perfect for by salad! The sweetness of the strawberries added enough fo the dressing, as is.
This was my second time making this delicious dressing. But I forgot the balsamic and used Rasberry Red Wine Vinegar. Came out superb!! Thanks again Rouxbe!
I was looking for a base to make a seafood marinade and getting a bit overwhelmed by all of the options. This fit the bill perfectly. I only had 1/2 lemon so I added a lime and it came out fine. Definitely want to make as dressing next time!
I love this dressing. My wife, who usually doesn't like lemon juice (I think it's because she isn't used to fresh lemon juice yet) remarked "very nice, [two...one...] Wow, that packs a punch!"
I am curious, though...this recipe seems to stray from the traditional vinaigrette ratio's--I doubt I would have discovered it on my own. Any insight on the logic of its composition?
The thing with cooking Eric, is that even though there are ratios, formulas, rules etc, in the end, these are only guidelines or someone else's idea of what works for them.
When it comes to making vinaigrettes, I rarely, if ever follow a particular formula. Making dressings and vinaigrettes has always been something that I like to play around with — I feel like a mad scientist playing around with potions. I also like big flavor, so my vinaigrettes often have a higher acidity ratio then "traditional" vinaigrettes.
That being said, there are times when just a little olive oil is nice, but generally, I like a V/D with a punch. I also really like lemon — a lot :-)
Hope that helps explain the logic of the composition. I guess in the end, I just don't like to follow the rules :-)
I remember reading somewhere that garlic in oil isn't safe to keep longer than a day or two. I'm just curious how this works in dressings when something like this has garlic and olive oil, yet keeps for a week in the fridge. Does it keep longer because of the addition of the acid?
Mika; The bacteria spores that cause botulism can spread in certain foods when not exposed to oxygen—as is the case when infusing garlic in oil. When homemade garlic-infused oil is left unrefrigerated or kept for too long, the chance of this bacteria growing is very real.
The FDA recommends that "if you want to make your own infused garlic oil, you should prepare it fresh and use it right away. If you are saving any leftovers, you must refrigerate it right away and use within a week."
... which would explain why dressings with garlic are also OK for up to a week if refrigerated. (plus I suspect that the acids in dressings, lemon juice in this case,help deter bacteria growth??)
I have been making all the recommended vinaigrettes in the Pro Cooking Course (Unit 3 - Salads and Vinaigrettes). This is by FAR my favorite one. It seems as though I too may also be someone who prefers not to follow the rules as I love how light this dressing is (with the small amount of oil)! The dressing is perfectly balanced with sweet and tart. I will make this a staple in my house! Love, love love!
Teresa R •I made a spinach salad w/ strawberries and pecans and used is dressing. I made it all according to the directions and did not change the tast by adding more honey or oil. It was perfect for by salad! The sweetness of the strawberries added enough fo the dressing, as is.
Brenda L •This was my second time making this delicious dressing. But I forgot the balsamic and used Rasberry Red Wine Vinegar. Came out superb!! Thanks again Rouxbe!
Leigh S •A "Magic Bullet" makes the blending and pureeing a one step procedure. Fresh, quick and delicious.
Geni P •I was looking for a base to make a seafood marinade and getting a bit overwhelmed by all of the options. This fit the bill perfectly. I only had 1/2 lemon so I added a lime and it came out fine. Definitely want to make as dressing next time!
Eric H •I love this dressing. My wife, who usually doesn't like lemon juice (I think it's because she isn't used to fresh lemon juice yet) remarked "very nice, [two...one...] Wow, that packs a punch!" I am curious, though...this recipe seems to stray from the traditional vinaigrette ratio's--I doubt I would have discovered it on my own. Any insight on the logic of its composition?
Dawn T •The thing with cooking Eric, is that even though there are ratios, formulas, rules etc, in the end, these are only guidelines or someone else's idea of what works for them. When it comes to making vinaigrettes, I rarely, if ever follow a particular formula. Making dressings and vinaigrettes has always been something that I like to play around with — I feel like a mad scientist playing around with potions. I also like big flavor, so my vinaigrettes often have a higher acidity ratio then "traditional" vinaigrettes. That being said, there are times when just a little olive oil is nice, but generally, I like a V/D with a punch. I also really like lemon — a lot :-) Hope that helps explain the logic of the composition. I guess in the end, I just don't like to follow the rules :-)
Mika L •I remember reading somewhere that garlic in oil isn't safe to keep longer than a day or two. I'm just curious how this works in dressings when something like this has garlic and olive oil, yet keeps for a week in the fridge. Does it keep longer because of the addition of the acid?
Kathleen M •This is the kind of dressing worth preparing a salad for, rather than the other way around. Yum!
Sunnie S •I have been making all the recommended vinaigrettes in the Pro Cooking Course (Unit 3 - Salads and Vinaigrettes). This is by FAR my favorite one. It seems as though I too may also be someone who prefers not to follow the rules as I love how light this dressing is (with the small amount of oil)! The dressing is perfectly balanced with sweet and tart. I will make this a staple in my house! Love, love love!