Ginger Lime and Honey Vinaigrette
This Ginger Lime and Honey Vinaigrette is the epitome of bright, punchy and flavour packed. Make a huge batch, keep it stored in the fridge and enjoy! Let’s get cooking!
How to make a Vinaigrette.
A proper vinaigrette is a beautiful thing. Making them can be a bit tricky. Often you’ll see a vinaigrette split, causing your salads to be oily.
One of the easiest ways to make a vinaigrette is in a blender. The blades move so fast they emulsify the ingredients in a matter of seconds.
If you don’t have a high powered blender, a trusted mason jar and some elbow grease will do the job just fine!
There is often a binder, I like to use a mustard of some sort. It helps the dressing come together and adds a bit of spice, heat and flavour.
What are the ratios for a vinaigrette?
The traditional ratios for a vinaigrette are 3-1.
That’s 3 parts oil to 1 part vinegar. This can be changed to fit your preferred tastes!
Key ingredients for Ginger Lime and Honey Vinaigrette.
Lime– This is the main acid. To get the full flavour of the lime, make sure to use the zest too!
Honey– This adds the needed sweetness to balance out the lime, ginger and dijon.
Dijon– Adds body, helps emulsify the dressing.
Ginger- Raw garlic has a ton of burn and heat, bumping up the flavour profile!
Other recipes to check out!
Garlic Lemon Dijon Vinaigrette
Ingredients:
- 1 Lime zested
- 3 Limes juiced
- 1 tbsp Honey
- 1 tbsp Dijon
- 1 inch Ginger minced or grated
- 1 Garlic Clove minced
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 cup Olive Oil
Instructions:
- Into a mason jar, add the zest of 1 lime, the juice of 3 limes, 1 tbsp of honey, 1 tbsp dijon mustard, 1 inch of grated ginger, 1 minced garlic clove, 1 tsp of kosher salt, ½ tsp of black pepper and about ½ cup of olive oil. Give it a good shake until fully combined. Store in the fridge for up to 5 days.
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