Honey-Beet Vinaigrette

Name: Honey-Beet Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (380 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (42 ml) Honey; about ⅓ cup (71 ml) Red Wine Vinegar; 1 cup (239 ml) Peanut Oil; about 2 Tbsp (27 ml) Hazelnut Oil; ½ tsp (3 g) Salt

Independent adaptation of a publicly published Gert de Mangeleer recipe. Not affiliated with, sponsored by, or endorsed by Gert de Mangeleer.

DRESSING · BEET CARPACCIO & ROASTED BEETS

In the published recipe, this is the dressing for beet carpaccio.

De Mangeleer's honey-beet vinaigrette for beet carpaccio.

On the jar

MIELBETTERAV

Method: blend
Yield: about 1½ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Honey 42 mlRed Wine Vinegar 71 mlPeanut Oil 239 mlHazelnut Oil 27 ml

Ingredients

Honeyabout 3 Tbsp (42 ml)
Red Wine Vinegarabout ⅓ cup (71 ml)
Peanut Oil1 cup (239 ml)
Hazelnut Oilabout 2 Tbsp (27 ml)
Salt½ tsp (3 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 3.8:1, higher than 77% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is peanut oil and hazelnut oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Honey-Beet Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 2 national awards

Mosterdvinaigrette★★★ KITCHENOn the jar: MOSTERDVINAI
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Gert De Mangeleer — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hertog Jan, historical).

Originally published as Vinaigrette Miel–Betterave.

Adapted from a Gert De Mangeleer recipe (Gert De Mangeleer / njam! (carpaccio biet)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gert De Mangeleer / njam! (carpaccio biet) (published as “Vinaigrette Miel–Betterave”). Full citation lives in Provenance.

Companion jar