My Three Favorite Saucy Vinaigrettes
Three tantalizing sauces, which may be used as vinaigrettes as well!
Equipment
- 1 Food Processor
Ingredients
Pomegranate Sauce
- 3/4 cup Pomegranate Seeds thawed if frozen
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Raw Honey
- 1 tbsp Lemon Juice
- 1 tbsp White Balsamic Vinegar
- 1 tbsp Dijon Mustard
- 1/4 tsp Sea Salt
Creamy Honey Dijon Sauce
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Shallot minced
- 1/4 cup Lemon Juice fresh
- 1/4 cup Feta Cheese crumbled
- 2 tbsps Red Wine Vinegar
- 3 tbsps Raw Honey
- 1.5 tbsp Dijon Mustard
- 2 tsps Lemon Zest
- 4 Garlic Cloves grated
- 1 tsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
Berry Balsamic Sauce
- 3/4 cup Blackberries fresh
- 1/4 cup Blueberries fresh
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup White Balsamic Vinegar
- 1/4 cup Raw Honey
- 2 tbsps Dijon Mustard
- 1 tbsp Tamari
- 4 Garlic Cloves minced
- Sea Salt & Fresh Ground Black Pepper to taste
Instructions
- Using a large food processor or high-powered blender, blend all ingredients starting on low. Then gradually increase to high for 30-60 seconds.
Recipe Notes
Recipe Notes
- Feel free to substitute regular balsamic vinegar for white balsamic. This will just make it a darker color.
- Feel free to sub regular soy sauce for tamari if you are not worrying about gluten-free ingredients.
- Each sauce yields roughly 8 servings. A serving equals 2 tablespoons.
Nutrition
Creamy Honey-Dijon
Pomegranate
Berry Balsamic
