Champagne Vinaigrette
Chef: Wyatt Brege
Yield: 1 1/2 Quart
Ingredients:
- 2 Cup Honey
- 1 1/2 Cup White Wine Vinegar
- 3/4 Cup Champagne
- 2 Tbsp Dijon Mustard
- 1 tsp Black Pepper
- 2 tsp Kosher Salt
- 2 Cup Salad Oil
- 2 oz Red Onion
- 2 oz Chopped Garlic
Directions:
In a 4-Quart container, add all ingredients besides the canola oil.
Blitz with the immersion blender, then slowly trickle in the oil to emulsify.
Store in a 5-Cup squeeze bottle.
Notes:
Please ask the bartender for the house champagne used in the mimosas.