Standalone Emulsified Creamy Mango Vinaigrette
Ingredients
1 large, very ripe mango, peeled and chopped (should yield approx. 1 cup of flesh)
¼ cup white balsamic vinegar (or apple cider vinegar)
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tbsp honey or pure maple syrup
1 tbsp honey or pure maple syrup
½ tsp kosher salt
¼ tsp ground white pepper
⅓ cup neutral extra-virgin olive oil or avocado oil
Instructions
- Liquefy the Fruit Base: Add the chopped fresh mango, white balsamic vinegar, fresh lemon juice, minced garlic, honey, Dijon mustard, salt, and white pepper to a blender or food processor.
- Process Until Smooth: Puree on high speed for 1 to 2 minutes until the mixture is completely uniform, smooth, and free of any fruit fibers.
- Slow-Emulsify the Oil: With the blender motor running on a low speed, slowly drizzle in the extra-virgin olive oil in a thin, continuous stream. This mechanical slow-addition forces the mango sugars and oil to bind perfectly.
- Adjust and Bottle: Taste and adjust the salt or honey if needed. Pour the thick, creamy yellow vinaigrette into a glass bottle or airtight jar. Refrigerate for at least 30 minutes before serving over field greens, blackened chicken salads, or shrimp bowls. Keep stored cold for up to 1 week.
Categories: Sauces & Condiments, Seasonal - Spring
related
Recipes
