Honey Garlic Dressing

This isn’t a shake-it-in-a-jar dressing. You’re building a real mayonnaise from scratch with egg yolks and olive oil, then folding in honey, pureed garlic, paprika, and two types of vinegar. The result is thick, creamy, and packed with flavor that bottled dressings can’t touch.

The double vinegar combination is what gives it complexity. Tarragon vinegar adds an herbal, anise-like sweetness, while red wine vinegar brings a sharper acidity. Together they balance the richness of all that olive oil and honey.

Adding the oil slowly at the start is the only rule you absolutely cannot break. Rush it and the emulsion splits into a greasy, broken mess that no amount of whisking will fix.

Kitchen Tips

• Start by drizzling the oil in literally drop by drop for the first quarter cup. Once the emulsion catches and thickens, you can pour in a thin, steady stream.
• Room temperature eggs emulsify much more reliably than cold ones. Pull them out 30 minutes before starting.
• A food processor makes this easier but the same rule applies: slow oil addition. Use the small drip hole in the feed tube.
• This makes a large batch (5 cups) and must stay refrigerated. It keeps well for about a week since it contains raw egg yolks.

Variations

• Use half olive oil and half neutral oil (like grapeseed) for a milder, less peppery dressing.
• Add a teaspoon of Dijon mustard to the egg yolks before adding oil. It helps the emulsion hold and adds bite.
• Swap the tarragon vinegar for white wine vinegar and add fresh chopped tarragon leaves for a brighter herb flavor.