Honey and Malt Vinegar Dressing

May 13, 2015

“Honey is gorgeous swirled into hot or iced teas, and is said to help with allergies, heal wounds, soothe sore throats. And of course, honey adds beautiful heady flavor to savory and sweet dishes at the table.

Lucky are those who have beekeeping neighbors and reap the benefits of nearby honey and comb. At Commander’s Palace in New Orleans, Executive Chef Tory McPhail sources the honeycomb for his lush cheese boards exclusively from Bocage Bee & Honey in Baton Rouge. Elizabeth Holloway and Milou Barry, Bocage’s owners, maintain over 150 hives and produce stunning varieties of honey that taste of flowers or fruit or burned wood.

The buttery flavor of their Old Bridge honey is perfect drizzled heavily on a warm, flaky biscuit. When Milou had a restaurant long ago, she was famous for her tangy, honey-sweet salad dressing. When sharing variations of that beloved recipe, Milou says it’s not only spectacular on spinach salad, but is great as a dip for fried chicken, catfish tenders, and eggrolls. Sweet.” – Lorin Gaudin

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Honey and Malt Vinegar Dressing

2015-04-24 00:53:22

Serves 10

Write a review

Save Recipe

Ingredients

¼ cup sugar*
2 tablespoons malt vinegar
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons Creole mustard
1 large pasteurized egg yolk
3/4 teaspoon mild honey, such as Bocage Old Bridge
3/4 teaspoon soy sauce
3/4 teaspoon minced onion
1/2 teaspoon minced garlic
1/4 teaspoon ground black pepper
Pinch of salt
11/4 teaspoon fresh lemon juice
3/4 cup plus 2 tablespoons vegetable oil
Warm water (105 degrees to 110 degrees), if needed

Instructions

In a large bowl, combine sugar, vinegars, mustards, egg yolk, honey, soy sauce, onion, garlic, pepper, salt, and lemon juice; whisk until frothy.
Transfer half of mixture to the container of a blender. With the motor running, slowly pour in half the oil to form an emulsion. Repeat with remaining mixture, then blend until creamy. If needed, add warm water, a teaspoon at a time, to thin the dressing. Adjust flavor with more lemon juice or honey to taste, if necessary. Cover, and refrigerate dressing in a non-reactive container, up to 3 days. Shake well before each use.

Notes