Finally you can have your salad with your wine and not ruin it by pouring vinegar dressings on your salad! Remember to refrigerate after opening!
Our Sangio's Osteria dressing recipe.
Sweet Honey-Garlic Verjus Vinaigrette
Estimated yield: ~2 liters
Servings: about 34 servings at 2 oz each
Ingredients
1 bottle Cougar verjus
600 ml Cougar extra virgin olive oil
140 g honey
60 g Dijon mustard
50 g fresh garlic, minced
28 g kosher salt
5 g freshly ground black pepper, about 1 tsp
Optional: 40 g minced shallots
Optional: 8 g fresh herbs, such as thyme, tarragon, or parsley
Instructions
-
In a large food-safe container, whisk together verjus, honey, Dijon mustard, minced garlic, kosher salt, and pepper until smooth.
-
Slowly add the olive oil while whisking, or use an immersion blender for the best emulsification.
-
Stir in shallots and herbs, if using.
-
Let sit for 30 minutes for flavors to meld. Store sealed in the refrigerator for up to 7 days. Shake or whisk before use since natural separation may occur.
