Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn
Yields 2 cups
3 oz. White balsamic (mazzetti green label)
2 oz. Orange juice or as needed
3 drops orange oil
8 oz. Canola oil or as needed
1 tablespoon honey
1 tsp. Dijon mustard
¼ tsp. Vanilla paste
Salt and pepper to taste
Add mustard, vinegar , vanilla paste and orange juice. Blend until combined. Slowly add canola oil until thick. Add honey, salt and orange oil . Taste and season as needed. Should taste acidic with a little sweetness and be a nice pale yellow in color.
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