Tuesday, May 12, 2015

Vidalia Honey Vinaigrette

· ½ cup chopped Vidalia onion
· ¾ cup olive oil, divided
· ¼ cup cider vinegar, divided
· ¼ cup honey
· 1 tablespoon Dijon mustard
· ½ teaspoon salt
· ½ teaspoon pepper

1. Sauté onion in 1 tablespoon olive oil in a medium skillet over medium heat, stirring often until caramel colored.
2. Add 2 tablespoons vinegar, stirring to loosen anything stuck to the bottom of the skillet. Remove from heat and cool 5 minutes.
3. Add onion mixture to a blender, along with the remaining olive oil and remaining vinegar; then the honey, mustard, salt and pepper. Blend until well mixed.
4. Cover and chill at least 3 hours and up to 24 hours.

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