Sweet Onion Vinaigrette
Presented by The Mint Gastropub
- 1 small sweet onion
- 2 cloves garlic
- 1 cup distilled white vinegar
- 1 sprig fresh thyme (or 1/2 tsp. dried)
- Salt and pepper
- 1/2 cup salad oil, avocado oil, or blended oil*
- 1 tsp. honey
- 1 T fresh lemon juice
- Salt and pepper as desired
- 1 T mayonnaise
*The chef recommends steering away from olive oil because it takes over the flavor.
For the base: Chop onion and garlic and place in ovenproof pan. Pour in vinegar, add thyme, and sprinkle lightly with salt and pepper. Cover with foil. Place in oven at 350°F for 25 minutes. Allow to cool, then refrigerate overnight. NOTE: This “base” can be made in large batches and kept in the fridge or freezer for later use.
To finish: Transfer baked onion and vinegar base into a blender. (A food processor can be used but the result will be texturally different.) Add oil, honey, lemon juice, and salt and pepper. Blend on high to achieve emulsion and a smooth texture. Stop blender and add mayonnaise. Blend again briefly to emulsify. Enjoy!
This vinaigrette will hold in fridge for two weeks, though it may need to be whisked or blended again after storage.
NOTE: This recipe has been adapted for home cooks.