Chardonnay Vinaigrette
Chef: Wyatt Brege
Yield: 6 Cups
Ingredients:
- 2 Cup Salad Oil
- 2 Cup Honey
- 1 Cup Chardonnay Wine
- 1 Cup White Wine Vinegar
- 1 Tbsp Dijon Mustard
- 1 tsp Kosher Salt
- 1 tsp Fine Black Pepper
- 1 Tbsp Garlic, chopped
- 1 Tbsp Shallots, bruinoisse
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 don't use expensive chardonnay like Berryessa Gap--ask the bartender for the house chardonnay.