Ingredients for Fresh Vanilla Bean Vinaigrette
- Vanilla Bean
- Olive Oil
- Champagne Vinegar
- Hot Water
- Honey
- Dried Tarragon
- Salt
- Fresh Ground Pepper
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How to Make Fresh Vanilla Bean Vinaigrette
- In a small saucepan, gently heat 1 cup extra virgin olive oil over medium heat with 1 vanilla bean, split lengthwise and seeds scraped out.
- Bring the oil to a low simmer, then remove from heat and let stand for at least 1 hour (or up to 4 hours for a more intense vanilla flavor) to infuse.
- Carefully strain the oil through a fine-mesh sieve to remove the vanilla bean pod. Discard the pod.
- Allow the infused oil to cool completely.
- In a small bowl or food processor, combine 2 tablespoons of red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- If using a food processor, pulse until well combined. If using a whisk, whisk thoroughly until the honey is completely dissolved.
- Slowly drizzle in the cooled vanilla-infused oil while whisking constantly or using the food processor to emulsify the dressing. Continue until the vinaigrette is creamy and thickened.
- Transfer to a small bowl or squeeze bottle. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
25g
Fat
27g
Carbs
2g
