Honey Vinaigrette
4 servings
10 minutes
Vinaigrette is often prepared with Dijon or grainy mustard. And to remove its sharpness, the spiciness is balanced with honey or sugar. You can also add a little crushed garlic or shallots for spice. The taste of the bland starchy substances in the salad - beans, pumpkin, potatoes - honey vinaigrette brings to a confident crescendo. And in a regular dacha salad, in an ensemble with green leaves, onions and a hard-boiled egg, it will perform well.
Calories158.7kcal
Proteins0.7grams
Fats15.6grams
Carbohydrates4.8grams
Olive oil
3
tbsp
White wine vinegar
2
tbsp
Honey
1
tbsp
Shallot
1
pc
Wholegrain mustard
1
tbsp
Salt
to taste
Ground black pepper
to taste
1
Peel and finely chop the shallot.
- Shallot: 1 piece
2
Pour olive oil into a jar with a screw cap.
- Olive oil: 3 tablespoons
3
Add vinegar, mustard, honey, shallots, salt and pepper to taste.
- White wine vinegar: 2 tablespoons
- Wholegrain mustard: 1 tablespoon
- Honey: 1 tablespoon
- Shallot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Close the jar with a lid and shake it well (maybe while dancing) until the vinaigrette turns into a thick creamy emulsion.
