Wild Berry Vinaigrette
Chef: Wyatt Brege
Yield: 7 Cups
Ingredients
- 2 Cup Canola Salad Oil
- 2 Cup Honey
- 1 Cup House Chardonnay Wine
- 2 Cup Fresh Mixed Berries
- 1 Tbsp Dijon Mustard
- 1 tsp Kosher Salt
- 1 tsp Fine Black Pepper
- 1 Tbsp Shallots, bruinoisse
Directions
In the food processor, add all ingredients besides the canola oil.
Blitz with the immersion blender, then slowly trickle in the oil to emulsify.
Strain the mixture with a chinois, then store in squeeze bottle and/or deli containers.