Honey and Mint Dressing

Name: Honey And Mint Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (100 ml)
Cuisine: American
Ingredients: 50ml of L'Estornel vinegar Red Wine Vinegar; 1 tsp heather blossom honey (5 ml) Honey; 12g of shallots, finely chopped Shallot; 1 tbsp of fresh mint, cut chiffonade (15 ml) Mint; 40ml of extra virgin olive oil Olive Oil; salt, to season (2 g) Salt; pepper, to season (0.5 g) Pepper

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

Honey And Mint from a starred kitchen.

Ratio

Red Wine Vinegar 50 mlHoney 5 mlMint 15 mlOlive Oil 40 ml

Ingredients

Red Wine Vinegar — 50ml of L'Estornel vinegar
Honey — 1 tsp heather blossom honey (5 ml)
Shallot — 12g of shallots, finely chopped
Mint — 1 tbsp of fresh mint, cut chiffonade (15 ml)
Olive Oil — 40ml of extra virgin olive oil
Salt — salt, to season (2 g)
Pepper — pepper, to season (0.5 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Nigel Haworth works in Modern British / Lancashire at Northcote; credentials include Michelin 1* (Northcote, Langho, 1996-2018).

Originally published as Honey and Mint Dressing.

Adapted from a Nigel Haworth recipe (Nigel Haworth / Great British Chefs (sous vide mutton loin)).

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.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nigel Haworth / Great British Chefs (sous vide mutton loin) (published as “Honey and Mint Dressing”). Full citation lives in Provenance.