Ingredients:

  • 1 cup Vidalia onion, roughly chopped
  • 0.75 cup neutral oil (avocado or grapeseed oil)
  • 0.5 cup apple cider vinegar
  • 3 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt
  • 0.5 tsp fresh cracked black pepper
  • 0.5 tsp celery seed

Instructions:

  1. Prep the onion. Peel and roughly chop 1 cup Vidalia onion. Note: Small chunks blend faster and more evenly.
  2. Combine the base. Place the onion, 0.5 cup apple cider vinegar, 3 tbsp honey, and 1 tbsp Dijon mustard into the blender.
  3. Season the mix. Add 1 tsp sea salt, 0.5 tsp fresh cracked black pepper, and 0.5 tsp celery seed.
  4. Initial liquefaction. Pulse the blender 5-7 times until the onion is a smooth puree.
  5. Start the emulsion. Set the blender to a low medium speed.
  6. Slow drizzle. Slowly pour in the 0.75 cup neutral oil in a thin, continuous stream. Note: This allows the mustard to coat the oil droplets.
  7. Monitor the thickening. Continue blending for 30 seconds until the mixture looks opaque and creamy.
  8. The taste test. Dip a leaf of lettuce into the dressing to check the balance.
  9. Final adjustment. Add a pinch more salt if the vinegar is too dominant.
  10. Transfer and chill. Pour into a jar and refrigerate for at least 1 hour until the flavors are fully married.