Burnt Honey Vinaigrette

A bold, smoky-sweet vinaigrette that starts with deeply caramelized honey and finishes with cider vinegar, bay, and a slick of olive oil. Originally a wing glaze, it works just as well whisked into a salad dressing.

Why You'll Love Burnt Honey Vinaigrette

Honey simmers alone until it darkens and smells toasted, about 4 to 6 minutes, then apple cider vinegar and a bay leaf go in and the whole thing reduces for about 30 minutes. A splash of olive oil gets whisked in at the end to bring it together as a dressing. The optional stock adds a savory backbone if you want more depth.

Tips and Tricks

• Use a tall saucepan: The vinegar will bubble up when added to the hot honey, so give it room to rise.
• Watch the honey carefully: You want it dark and caramelized, but not bitter-pull it off the heat at deep amber.
• Let it cool slightly before adding olive oil: This prevents spattering and helps emulsify the vinaigrette smoothly.

Variations

There's a lot of flavor in this base recipe, but here are a few ways to riff on it:

• Mustard Kick: Whisk in 1 teaspoon of Dijon for extra tang and body.
• Herbaceous Twist: Add finely chopped fresh thyme or rosemary at the end for herbal depth.
• Spicy Edge: Stir in a pinch of red pepper flakes or Aleppo pepper for heat.

Substitutions

This recipe is flexible-here's how to make it your own with what you have:

• Apple cider vinegar → Sherry or white wine vinegar: Both keep it bright and balanced.
• Stock → Water: If you're skipping the stock, just reduce the vinegar a bit more to concentrate the flavor.
• Olive oil → Avocado oil or grapeseed oil: Use a neutral oil if you want the honey to shine even more.

Best Served With

• Bitter greens like arugula, endive, or radicchio
• Roasted carrots or sweet potatoes
• Shaved Brussels sprout salad with pecans and parmesan
• Grilled chicken or pork tenderloin

How to Store Leftovers

• Store the vinaigrette in a sealed glass jar in the fridge for up to 1 week. The olive oil may solidify slightly-just bring it to room temperature and give it a shake before using.
• For best flavor, use within a few days while the caramel notes are at their peak.

Common Questions

Burnt Honey Vinaigrette

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A bold, smoky-sweet vinaigrette that starts with deeply caramelized honey and finishes with cider vinegar, bay, and a slick of olive oil. Originally a wing glaze, it works just as well whisked into a salad dressing.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 16

Course: Dressing/Condiment

Cuisine: Californian

Calories: 1131

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 cup honey
• 2 cups apple cider vinegar
• 1 bay leaf
• 2 cups beef or chicken stock optional
• 1-2 tablespoon olive oil

Equipment

• Tall saucepan
• Whisk or small blender
• Tongs
• Heatproof container or jar
• Wooden Spoon

Method

 

Burn the Honey

1. Add honey to a tall saucepan and set over medium heat.
2. Let it simmer and bubble until it darkens slightly in color and gives off a deep, toasted aroma-be careful not to let it burn. This should take 4-6 minutes.

Deglaze and Reduce

1. Carefully add apple cider vinegar and bay leaf to the caramelized honey. The mixture will bubble aggressively-stir to combine.
2. Optionally, add the stock for extra depth of flavor.
3. Reduce heat to low and simmer for about 30 minutes, or until slightly thickened.
4. Remove from heat and discard the bay leaf.

Finish the Vinaigrette

1. Whisk in 1-2 tablespoons of olive oil.
2. Let cool slightly, then transfer to a jar or bottle.
3. Shake or stir before each use.

Nutrition

Calories: 1131kcalCarbohydrates: 284gProtein: 1gFat: 0.01gSodium: 37mgPotassium: 526mgFiber: 1gSugar: 280gVitamin A: 6IUVitamin C: 2mgCalcium: 55mgIron: 2mg

Notes

Storage: keep in a sealed jar in the fridge for up to 1 week. The olive oil may solidify when cold; bring to room temperature and shake before using.

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