Store in closed jar or container for 2 weeks max. in fridge
15 min.
1 (out of 3)
Vegetarians
Carnivores
Pescatarians
Vegan
2
editor's note
Homemade salad sauce cannot beat any other store bought alternatives. Especially a French Vinaigrette. It's easy to prepare. And best to store in a bottle or jar (with lid). The word Vinaigrette is already revealing an important part of this Salad Sauce. That is Vinegar. However I use a fresh lemon instead. And I'm afraid I have no solid reason. Why I skip a bit of Vinegar. But I love the mix of Honey, Lemon, Garlic and Oil. Hence this version of a French Classic. That is so good to eat with a Green- or Bean Salad.
ingredients
- 1 cup of Olive Oil
- 2 tsp. of Honey
- 2 cloves of Garlic
- 1 fresh Lemon
- Salt
- Pepper
- a Knife
- a Teaspoon
- a Cutting Board
- a Grater
- A Squeezer or Juice Press
- a Clean kitchen towel
- a Jar (to store leftover)
to serve with (list with options)
Apple Spinach & Radishes Salad
Any other green Salad
Bean Salad
Potato Salad
Pasta Salad
steps (PREP. & ACTUAL COOKING)
- Wash lemon
- Dry lemon with kitchen towel
- Cut Lemon in half
- Squeeze each half
- Peel skins off cloves of garlic
- And grate each clove
- Shove all garlic pulp into a jar or bottle
- Add olive oil
- Add honey
- Give your jar or bottle a good shakes
- Pour in lemon juice
- Give the lot a good shake
- Taste your sauce
- Flavour with a bit of salt & pepper
- When stored overnight. The taste of your sauce will get stronger. So please be gentle on the additional seasoning
