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Le Chaudron recipe
Vinaigrette balsamique au miel
Honey balsamic vinaigrette
⏱ 5 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 ml (⅔ cup)extra-virgin olive oil
50 ml (3½ tbsp)balsamic vinegar of Modena
2 tbsprunny acacia honey
1 tbspwhole-grain mustard
1 pinchfleur de sel (flaky sea salt)
- 150 ml (⅔ cup) extra-virgin olive oil
- 50 ml (3½ tbsp) balsamic vinegar of Modena
- 2 tbsp runny acacia honey
- 1 tbsp whole-grain mustard
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a large bowl, whisk the whole-grain mustard with the balsamic vinegar.
- Add the honey and salt and whisk until the honey dissolves.
- Drizzle in the extra-virgin olive oil, whisking hard to emulsify.
- Keep whisking until glossy and emulsified.
- Taste and adjust with freshly ground pepper and a splash of vinegar.
- Transfer to a sterilized jar and shake well before each use.
- Keeps up to 1 month in the fridge; take it out 30 minutes before using.
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