Coconut Vinaigrette

Yield: +/- 18 ounces depending on several variables

  • 12 oz of warm (liquid) Extra Virgin Coconut Oil
  • 1 tsp. Sesame Oil
  • 1 medium Shallot finely diced
  • 1 tsp. Mustard (Dijon or any but ballpark yellow, please)
  • 1 tbsp Honey (raw is best or unpasteurized next best)
  • 4 - 5 oz. Rice Vinegar (start with less and work up to balance)
  • Salt to taste
  1. Warm the coconut fat in a bowl over another bowl or pot of hot water until it is liquid – this happens quickly and at a temperature only slightly warmer than room so it’s fast and do not over-heat as that can change the nature of the fat.
  2. This should have the light but distinct aroma of coconuts – if it has no smell, it has no flavour. If it has no smell or flavour, one that is delicious and pleasing – don’t eat it. It’s not Extra Virgin, it has probably been heat or chemically extracted, gone rancid and then chemically stripped again. There is no need to use this for anything other oiling your bicycle chain. Just sayin’.
  3. Put the diced shallots in a medium sized bowl and lightly whisk in all the remaining ingredients saving the warm fat as the last addition.
  4. It is certainly possible that you may need to adjust the acid (vinegar) and the salt to find the best balance so start with less and work up to the full amount or more if needed – taste it!
  5. This vinaigrette will solidify quickly so it must be warmed slightly before use and it also must be firmly and constantly agitated by stirring or shaking – the easiest way to do this is put it in a squeeze bottle or any upright jug or pitcher and nest that inside a bowl or pot of warm water.
  6. Use liberally on your favourite salad and refrigerate the remaining – it can be warmed, mixed and used again for several days.

Chef Brad Long

Brad Long is a Canadian-born chef. He is known for his appearances on the Food Network show Restaurant Makeover, which is seen in over 16 countries worldwide.

Since July 2011, Long has been the owner and chef of Café Belong and Belong Catering at the Evergreen Brick Works.

Unfortunately this author does not have any additional recipes yet, but check back soon!

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