Fennel Vinaigrette

Name: Fennel Vinaigrette
Yield: Makes 1 pint
Cuisine: American
Ingredients: 3 tablespoons fennel seeds or fennel powder; 3 tablespoons fennel seeds or fennel powder; 1 teaspoon dried oregano; 2 tablespoons (1 medium garlic head) roasted garlic, see notes for roasting tips; 2 tablespoons (1 medium garlic head) roasted garlic, see notes for roasting tips; 2 tablespoons Dijon mustard; ⅓ cup white or dark balsamic vinegar; 2 tablespoons red wine vinegar; 4 tablespoons vin cotto or dark balsamic vinegar plus ¼ teaspoon honey; 4 tablespoons vin cotto or dark balsamic vinegar plus ¼ teaspoon honey; 4 tablespoons vin cotto or dark balsamic vinegar plus ¼ teaspoon honey; 2 teaspoons tamari or soy sauce; 2 teaspoons tamari or soy sauce; ½ teaspoon fine sea salt; ½ teaspoon freshly ground pepper; 1 cup extra-virgin olive oil, preferably olio nuovo; 1 cup extra-virgin olive oil, preferably olio nuovo

Preparation info

Makes
1
pint

Difficulty
Easy

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

Ingredients

3 tablespoons fennel seeds or fennel powder
1 teaspoon dried oregano
2

Americas
United States
New York
Garnish
Condiment
Vegetarian

Method

Put fennel seeds into a dry small pan. Toast over high heat for a few minutes until the seeds start to pop and release a fragrant aroma; be careful not to burn them. Place in a spice or coffee grinder with oregano and grind for about 2 minutes until a fine powder is formed; set aside.
Put all vinaigrette ingredients except for oil into a blender. Blend on high