Lemongrass-Honey-Jalapeno Vinaigrette


  • 1/4 cup honey
  • 1/4 cup freshly-squeezed lemon juice
  • 1 lemongrass stalk, dry leaves removed, sliced thinly
  • I medium fresh jalapeno chili, sliced with seeds
  • 1/2 cup water
  • Pinch salt

Cooking Instructions

  • In a small saucepan, combine all ingredients 
  • Let simmer for 10 minutes over low heat. 
  • Let cool for another 10 minutes, then transfer to blender and through feeder in blender lid, gradually add:
  • up to 1/2 cup vegetable oil
  • Consistency ought to be a creamy texture. 
  • Gradually add more oil for thicker dressing, if desired. 
  • Store in glass jar or container, refrigerate any unused portion.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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