Balsamic Honey Basil Vinaigrette
This recipe is adapted from The Big Platter Cookbook by Lou Jane Temple. An elegant cooked dressing creates a sophisticated blend, with floral notes balancing bright acidity. The gentle cooking process melds the flavors into a velvety sauce infused with fresh herbs, resulting in a warm vinaigrette with caramelized undertones.
Balsamic Honey Basil Vinaigrette
Can be prepared up to five days in advance.
¾ cup (185 milliliters) white wine
½ cup (125 milliliters) water
¼ cup (60 milliliters) mild honey
2 stems and leaves fresh basil
1½ tablespoons (22.5 milliliters) balsamic vinegar
Directions
Prepare the dressing by combining wine, water, honey, and basil in a small saucepan. Bring to a boil, stir, adjust heat to maintain a boil, and reduce for about 20 minutes until you have ½ cup, which is a third of the original amount. Remove basil, add balsamic vinegar, and boil an additional 4 to 5 minutes. The mixture will now be a syrup, and you’ll have about ¼ cup. Remove from heat, cool, and store in a covered jar in the refrigerator for up to five days. Microwave if dressing gets too thick when cold.
