Pomegranate Vinaigrette

Name: Pomegranate Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: Latin
Ingredients: ½ cup (115 ml) Pom Syrup; 10 tsp Honey Vin (50 ml) Honey Vinegar; about 2 tsp (10 ml) Dijon Mustard; about 2 Tbsp (35 ml) Honey; about 1½ cups (330 ml) Olive Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Helena Rizzo recipe. Not affiliated with, sponsored by, or endorsed by Helena Rizzo.

DRESSING · ROASTED BEETS & BITTER GREENS

In the published recipe, this is the dressing for roasted beet salad.

Helena Rizzo's pomegranate vinaigrette for roasted beets.

On the jar

HONEY-MUSTAR

Method: blend
Yield: about 2¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Pom Syrup 115 mlHoney Vinegar 50 mlDijon Mustard 10 mlHoney 35 mlOlive Oil 330 ml

Ingredients

Pom Syrup½ cup (115 ml)
Honey Vinegar10 tsp Honey Vin (50 ml)
Dijon Mustardabout 2 tsp (10 ml)
Honeyabout 2 Tbsp (35 ml)
Olive Oilabout 1½ cups (330 ml)
Saltabout ¼ tsp (2 g)

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.

Get Pomegranate Vinaigrette + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Pomegranate 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 · 4 stars · 3 national awards

Sweet and Sour DressingNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Pasilla Chile VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Garlic Confit in Olive Oil★ STARRED KITCHENOn the jar: GARLIC CONFI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Helena Rizzo works in Brazilian / contemporary at Maní; credentials include Michelin 1* (Maní, São Paulo).

Originally published as Vinagrete de Romã.

Adapted from a Helena Rizzo recipe (Helena Rizzo / Michelin Guide Brasil (Maní salad)).

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 Helena Rizzo / Michelin Guide Brasil (Maní salad) (published as “Vinagrete de Romã”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar