Chef Andrew’s Banyul’s Vinaigrette Recipe.
This Banyul’s Vinaigrette recipe will become your go-to signature dressing recipe. In addition to salads, this delicious vinaigrette will elevate your grilled vegetables, pasta salads, sandwiches, and so much more!
Notes from Chef Andrew: “Banyul’s vinegar is one of my all time favorite vinegars. It’s made from Banyuls Wine, which is a protected domain in the Southwest region of France. It is similar to a sherry vinegar or a red wine vinegar, but with a subtle sweetness that I like. It is aged for a minimum of 5 years in barrels which give it a complex, round flavor which I love.
It might be hard to find in grocery stores. Perhaps some specialty markets like a Whole Foods Market may carry it. But of course, I know that Amazon sells it. It is fairly expensive, but it makes a great finishing vinegar for many dishes, and obviously makes my favorite vinaigrette, so it’s handy to have in pantry.”
*** However, you can use any quality PX sherry vinegar.
“We don’t follow a strict recipe for the dressing, but I’m happy to share my method that should yield delicious results. We start with a ratio that scales well, so you can make as large a batch as you want. It keeps well in the fridge for a couple weeks.”
Prep notes: Have blender on hand
Ingredients for Chef Andrew’s Banyul’s Vinaigrette
- 1 cup Banyul’s Vinegar
- 1 small shallot, peeled and roughly chopped
- ¼ cup honey
- 1 Tbsp salt
- 3 Tbsp. Dijon mustard (this helps to emulsify the dressing)
- 2 cups neutral oil, like canola or vegetable
- 1 cups good quality olive oil
- Add all ingredients (except the oils) to the blender.
- Blend for 30 seconds to chop the shallot and mix everything together.
- With the blender running, slowly add the oil. Start with just a few drops to start the emulsion, then add oil in a steady, thin stream. Increase the speed on the blender to keep the mixture moving.
- Transfer to a tight lidded container, mason jar, or other storage option. Keep chilled in the fridge. It will keep well for a few weeks.
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