The secret to a creamy, emulsified dressing or vinaigrette is mustard. You’ve probably noticed that when you combine oil and vinegar in a bowl they form separate layers. If you whisk the mixture it will combine only for a brief period, then separate out again. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. Try this savory-sweet combination over crisp salad greens or buttercup lettuce or as a dipping sauce for the Oven-fried Chicken Breasts with Pecan Crust (page 102). If Vidalias are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
Preparation
Place the onion in the bowl of a food processor fitted with the metal blade and pulse until smooth. Add the vinegar, honey, and mustard and puree until smooth. Add the oil in a slow steady stream until the mixture is thick and emulsified. Taste and adjust for seasoning with sugar, salt, and pepper. Store in an airtight container in the refrigerator for up to 3 days.
