Ingredients for Burnt Honey And Orange Vinaigrette
- 1/2 cup honey
- Fresh Orange Juice
- 1 tablespoon finely grated orange zest
- Sherry Wine Vinegar
- Kosher Salt
- Fresh Ground Black Pepper
- Vegetable Oil
- Extra Virgin Olive Oil
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How to Make Burnt Honey And Orange Vinaigrette
- In a 2-cup saucepan or small nonstick skillet, pour 1/2 cup of honey.
- Cook over medium heat, swirling occasionally, until the honey foams. Reduce heat to medium-low and continue cooking for 4-5 minutes, or until the honey turns a light amber color and begins to caramelize. Watch carefully to prevent burning.
- Carefully remove the pan from the heat and immediately pour in 1/4 cup of freshly squeezed orange juice. (Be cautious as the honey will be hot).
- Return the pan to the burner over low heat and stir gently until the honey is fully dissolved and the mixture is smooth.
- Stir in 1 tablespoon of finely grated orange zest.
- Pour the mixture into a heatproof bowl and let it cool completely.
- Once cooled, whisk in 2 tablespoons of your favorite vinegar (e.g., red wine vinegar, apple cider vinegar), 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, 1/4 cup extra virgin olive oil, and 2 tablespoons of avocado oil until the vinaigrette is emulsified and slightly thickened.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. The vinaigrette will thicken further as it chills.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
211g
Fat
30g
Carbs
18g
