Honey Mint Vinaigrette

Name: Honey Mint Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 1/2 cup seasoned rice wine vinegar (120 ml) Rice Vinegar; 1/2 cup packed fresh mint leaves (120 ml) Mint; 1/4 cup packed fresh flat-leaf parsley leaves (60 ml) Parsley; 1 Tbsp honey (15 ml) Honey; 1/2 Tbsp chopped fresh ginger (7.5 ml) Ginger; 1 cup peanut oil or vegetable oil (240 ml) Peanut Oil; 1/4 cup golden raisins (60 ml) Raisins; about ¼ tsp (2 g) Salt; Fresh lime juice Lime Juice

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

DRESSING · LAMB & GRILLED VEGETABLES & GRAIN SALADS

In the published recipe, this is the dressing for rack of lamb.

The dressing from Puck's rack of lamb.

On the jar

CITRUS-HONEY

Method: blend
Yield: about 1¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 120 mlMint 120 mlParsley 60 mlHoney 15 mlGinger 8 mlPeanut Oil 240 ml

Ingredients

Rice Vinegar1/2 cup seasoned rice wine vinegar (120 ml)
Mint1/2 cup packed fresh mint leaves (120 ml)
Parsley1/4 cup packed fresh flat-leaf parsley leaves (60 ml)
Honey1 Tbsp honey (15 ml)
Ginger1/2 Tbsp chopped fresh ginger (7.5 ml)
Peanut Oil1 cup peanut oil or vegetable oil (240 ml)
Raisins1/4 cup golden raisins (60 ml)
Saltabout ¼ tsp (2 g)
Lime JuiceFresh lime juice

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 Mint 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:

2 kitchens · 4 stars · 2 national awards

Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Shallot-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Ginger Soy Vinaigrette★ STARRED KITCHENOn the jar: GINGER SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Originally published as Honey-Mint Vinaigrette.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Food & Wine (rack of lamb)).

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 Wolfgang Puck / Food & Wine (rack of lamb) (published as “Honey-Mint Vinaigrette”). Full citation lives in Provenance.

Companion jar