Sauces

A blank slate to a world of dishes, this very light and bright champagne vinaigrette is a breeze to make with champagne vinegar, honey, a neutral oil, and salt and pepper. Customize the flavors with fresh herbs or use it alone to brighten up any fruit or green salad.

Ingredients:

Honey                          2 tablespoons

Champagne vinegar      1 cup

Salt                              1 teaspoon

Pepper                          ½ teaspoon

Salad (or canola) oil      1 ½ cups

Directions:

Method of Preparation

1.      Add the first 5 ingredients in a medium sized bowl.  Wisk in the oil slowly until emulsified.

2.      Add additional salt or pepper as needed.  Refrigerate until ready to use.

Chef’s Notes:  This is a very light and versatile vinaigrette.  Use by itself for fruit salads, and light green salads or add herbs and or citrus or Cranberry Juice to mix up the flavor for heavier green or pasta salads.

Yield:

2 ¾ cups