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.
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.
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This 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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