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Aigre Doux (Honey Vinaigrette) | Great Performances


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Aigre Doux (Honey Vinaigrette)
by Katchkie Farm CSA Intern, Andrew Luzmore

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For the past week or so we've been harboring a pretty major chef-crush on Alain Passard and his restaurant, L'Arpege, in Paris. Passard is renowned for creating simple yet exceedingly complex dishes of vegetables grown on his farm outside of the city. One of L'Apege's most renowned dishes is a salad of in season vegetables dressed in an aigre-doux, or sour-sweet sauce made from honey, olive oil, and an acid like citrus juice or vinegar. If you maintain the 1:1:2 ratio of honey, acid, and oil, you can substitute any ingredient you'd like.


3 tablespoons honey

3 tablespoons lemon or lime juice

3/4 cup extra virgin olive oil

Pinch of sea salt


In a medium mixing bowl, mix the honey and citrus juice with a hand blender or whisk. Slowly drizzle in the olive oil to form an emulsion. When all of the oil is incorporated, the sauce should have a consistency between heavy cream and mayonnaise. Serve or reserve in the refrigerator for 3-4 days. 

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