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INGREDIENTS
- 2 egg yolks
- 1/4 cup rice wine vinegar
- 2 tablespoons seasame oil
- 1/2 cup canola oil
- 3 tablespoons Red Clay Hot Honey
- 1/2 Tbsp Kosher salt
- 1/2 Tbsp fresh citrus (lime or orange)
- A few dashes of Red Clay Habanero Hot Sauce
SHOP THE RECIPE
INSTRUCTIONS
- Whisk egg yolks in a bowl until doubled in volume
- Add salt and vinegar and whisk to incorporate
- Slowly temper in sesame oil, whisking constantly
- Add in honey and whisk
- Temper in remaining canola oil while whisking
- Season with citrus and serve or store for 2 weeks
- We recommend dressing this on a bright salad mixture of chopped napa cabbage, thinly sliced red bell pepper, carrots, sweet peppers, radishes, slivered almonds, etc.
