A very basic “creamy” dressing for when you want a little sweetness, but still want the vegetables to shine through. This was first made for a Rainbow Carrot Slaw.
INGREDIENTS:
¼ cup white balsamic vinegar
1 teaspoon honey mustard
1 tablespoon agave syrup or sugar, or to taste
½ tablespoon minced shallot
¼-½ teaspoon dried crumbled thyme
Salt and pepper to taste
¼ cup neutral flavored oil
½ cup mayonnaise or thick yogurt (not Greek style)
METHOD:
Whisk the sweetener into the vinegar. Add the shallot and the salt, pepper, and thyme, and allow to infuse 10 minutes. Whisk in the mustard.
In a slow steady stream, whisk in the oil, emulsifying it. When all the oil is in, whisk in the mayo until everything is fully emulsified. Taste, and season as needed. The flavors will get brighter as the dressing sits, so keep that in mind.
Refrigerate until needed.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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