Preparation:
In a blender, combine the vinegar, onion and honey and puree. With the motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle.
May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630 |
