Yield: 1 cup
Bitters add depth and balance to this dressing. I use celery bitters in everything from this dressing to Bloody Marys to beef stew and gravy. Delicate with a zing, this dressing is great with grilled or broiled fish.
Ingredients
- 1/4 cup apple-cider vinegar
- 1 tsp. dry mustard
- 1/4 tsp. celery seed
- 1/4 tsp. finely grated white onion or 1/8 tsp. granulated onion
- Kosher or fine sea salt
- 1/3 cup honey
- 1/4 cup sunflower or safflower oil
- 1/4 cup ketchup
- 2 to 3 tsp. Sriracha; more to taste
- 1/4 tsp. Worcestershire sauce
- 2 dashes Angostura bitters (optional)
- 1/4 tsp. celery bitters (optional)
Nutritional Information
- Nutritional Sample Size 2 Tbs.
- Calories (kcal) : 120
- Fat Calories (kcal): 60
- Fat (g): 7
- Saturated Fat (g): 0.5
- Polyunsaturated Fat (g): 4.5
- Monounsaturated Fat (g): 1.5
- Cholesterol (mg): 0
- Sodium (mg): 390
- Carbohydrates (g): 14
- Fiber (g): 0
- Sugar (g): 13
- Protein (g): 0
Preparation
In a small saucepan, warm the vinegar, mustard, celery seed, onion, and 1 tsp. salt over low heat, whisking occasionally until fragrant, about 5 minutes.
Pour the vinegar mixture into a small bowl. Whisk in the honey, oil, ketchup, Sriracha, Worcestershire, and both bitters, if using.
Transfer the bowl to the refrigerator and chill, covered, for 1 hour.
Season to taste with salt. Serve or store in the refrigerator for up to 7 days.
Reviews
Rate or Review
Reviews (1 review)
-
SLattrez | 01/03/2019This is easy and fantastic. I don't use dressings often so like to make small amounts of quality dressing just when I need them vs having a big subpar bottle lingering in the fridge forever. This will be my go to French! Yum!
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