Sauvignon Blanc Honey Vinaigrette Dressing
A light and vibrant salad dressing that combines the crisp acidity of Gordon Ramsay Sauvignon Blanc with sweet honey, creating a balanced vinaigrette perfect for fresh greens and summer salads. The Sauvignon Blanc brings citrus and herbal notes, while the honey adds smooth sweetness and helps emulsify the dressing.
Ingredients
- 1/4 cup Sauvignon Blanc (or any dry white wine)
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 small shallot, finely minced
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Combine Wine and Honey:
- In a small saucepan, combine the Sauvignon Blanc and honey. Heat over medium heat and simmer until the mixture is reduced by half. This concentrates the flavors.
Mix in Shallot and Mustard:
- Remove the saucepan from the heat. Stir in the minced shallot and Dijon mustard while the mixture is still warm, allowing the shallot to soften and the flavors to meld.
Whisk in Oil and Vinegar:
- After the mixture has cooled slightly, gradually whisk in the olive oil and white wine vinegar. This will create an emulsion, thickening the vinaigrette.
Season:
- Salt and freshly ground black pepper to taste. Adjust the seasoning as needed, considering the balance of sweetness from the honey and the acidity from the vinegar.
Serve or Store:
- Use the vinaigrette immediately, or store it in an airtight container in the refrigerator. Before using it again, give it a good shake or whisk to re-emulsify the ingredients.
Notes
Taste and adjust the honey level before adding all of it. Different Sauvignon Blancs have varying levels of acidity and sweetness, which can affect the final balance of the vinaigrette.