Red Wine Vinaigrette
Chef: Wyatt Brege
Yield: 6 Cups
Ingredients:
- 2 Cups Honey
- 2 Cups Red Wine Vinegar
- 2 Cups Canola Oil
- 1 Tbsp Dijon Mustard
- 1 tsp Kosher Salt
- 1 tsp Fine Black Pepper
- 1 Tbsp Garlic, chopped
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 5-Cup squeeze bottles.