Liquid Alchemist Strawberry Syrup Vinaigrette for Summer Salad

How to Make Liquid Alchemist Strawberry Syrup Vinaigrette for Summer Salad

1. 1

   Step 1: Macerate the shallot

   In a small bowl, combine the minced shallot and white wine vinegar. Let sit 4–5 minutes to soften the shallot’s bite and infuse the vinegar with flavor.

   For this step

   • 2 tbspwhite wine vinegar
   • 1 smallshallot (minced)
   
2. 2

   Step 2: Whisk in the syrup and mustard

   Add the Liquid Alchemist Strawberry Syrup and Dijon mustard to the shallot-vinegar. Whisk briskly until the syrup dissolves and the mixture is smooth and homogenous.

   For this step

   • 3 tbspLiquid Alchemist Strawberry Syrup
   • 1 tspDijon mustard
   
3. 3

   Step 3: Emulsify with oil

   Slowly stream in the extra virgin olive oil while whisking constantly to form a stable emulsion. Alternatively, combine all ingredients in a jar, cap tightly, and shake vigorously for 30–45 seconds.

   For this step

   • 3/4 cupextra virgin olive oil
   
4. 4

   Step 4: Season and adjust

   Season with kosher salt and freshly ground black pepper, then taste. If you prefer brighter acidity, whisk in up to 1 more teaspoon white wine vinegar; if sweeter, add a teaspoon more syrup. Adjust until balanced to your taste.

   For this step

   • 1/2 tspkosher salt
   • 1/4 tspfreshly ground black pepper
   
5. 5

   Step 5: Rest, serve, and store

   Let the vinaigrette rest at room temperature or chill for 10 minutes to meld flavors. Use on mixed greens, berry salads, or as a drizzle over roasted fruits. Store in a sealed container in the refrigerator for up to 1 week; shake or whisk before serving.

1. In a small bowl, combine the minced shallot and white wine vinegar. Let sit 4–5 minutes to soften the shallot’s bite and infuse the vinegar with flavor.
2. Add the Liquid Alchemist Strawberry Syrup and Dijon mustard to the shallot-vinegar. Whisk briskly until the syrup dissolves and the mixture is smooth and homogenous.
3. Slowly stream in the extra virgin olive oil while whisking constantly to form a stable emulsion. Alternatively, combine all ingredients in a jar, cap tightly, and shake vigorously for 30–45 seconds.
4. Season with kosher salt and freshly ground black pepper, then taste. If you prefer brighter acidity, whisk in up to 1 more teaspoon white wine vinegar; if sweeter, add a teaspoon more syrup. Adjust until balanced to your taste.
5. Let the vinaigrette rest at room temperature or chill for 10 minutes to meld flavors. Use on mixed greens, berry salads, or as a drizzle over roasted fruits. Store in a sealed container in the refrigerator for up to 1 week; shake or whisk before serving.