Vinagreta by Alain Passard
Today I bring you this vinaigrette from Alain Passard, a French chef well-known for his skill with vegetables. He worked in kitchens from a very young age, eventually establishing himself as a great chef for his outstanding cooking of vegetables, fish, and meat. But in 2001, everything changed.
Ingredients · Servings 4
- 70g of honey (—read the tips—)
- 35g of lemon or lime juice
- 150g extra virgin olive oil ((from a mild variety such as Hojiblanca, Royal or Arbequina))
Method · 10 min
- Put the honey in the blender jar.
- Squeeze the lemon and add the juice to the blender jar. Blend for 1 minute at medium speed.
- Add the oil gradually while continuing to whisk. Taste and adjust as needed.
