Cooking Classics: Vidalia Onion Vinaigrette


Cooking Classics

The Technique 

Vidalia Onion Vinaigrette

Vidalia Onion Vinaigrette is the perfect salad dressing to prepare all summer long. This honey-kissed, well balanced combination of flavors is blended in the food processor producing an emulsified vinaigrette with a smooth consistency & good flavor. Although the Yellow Granex Onions are pushed through a fine wire mesh sieve, they may be left in if a different texture & more depth is desired. The dressing may be served over simple sliced tomatoes or an array of leafy greens & a blend of seasonal produce for quick summer meals. Learn how to make this iconic dressing in your very own kitchen.


Vidalia Onion Dressing
makes 1 cup

1/2 small Vidalia onion cut into 4 pieces
1 small garlic clove
3 Tbsp apple cider vinegar
2 Tbsp honey
1/2 Tbsp Dijon mustard
1/4 tsp kosher salt
Freshly ground black pepper
A very small pinch of ground red pepper
1/2 cup vegetable oil

Place the onion, the garlic, the apple cider vinegar, the honey, the mustard, the salt, a smattering of black pepper & the ground red pepper in the food processor bowl. Blend on Low 10 seconds, then begin adding the oil in a slow, steady stream. Continue blending until well combined & emulsified, about 1 minute. Pour the mixture through a fine wire mesh sieve. 

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How To Make Vidalia Onion Vinaigrette

Vidalia Onion Vinaigrette is a classic southern recipe that may be crafted many different ways. I find that a food processor not only makes it effortless, but helps keep the mixture more emulsified. Place any remaining dressing in an airtight container & store in the refrigerator up to 5 days. Stir the mixture before using.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

Prepare the onion for the food processor by sharpening a chef knife first as it will aide in slicing through the Yellow Granex Onion more safely. First remove the ends, then peel away the exterior of the onion. Place it flat side down on a cutting board & cut it in half. The onion may then be portioned into smaller pieces so that they blend more easily in the food processor. 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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