This honey vinaigrette combines sweet honey, tangy red wine vinegar, and smoky chipotle peppers for a creamy, balanced dressing that emulsifies perfectly in a blender. It's a copycat of the popular restaurant version, made fresh at home in minutes.
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In a blender, combine the red wine vinegar, honey, canned chipotle peppers, salt, and water.
Blend on high until the mixture is smooth and well combined.
With the blender still running on a low speed, slowly drizzle in the oil until the dressing is fully emulsified.
Pour the dressing into a container and stir in the ground black pepper and dried oregano.
Store in an airtight glass jar in the refrigerator for up to 2 weeks. Shake well before each use, as oil and vinegar naturally separate over time.
blender · measuring spoons and cups · glass jar for storage
You can whisk it by hand, but a blender creates the smooth, emulsified texture that makes this dressing special. A food processor or immersion blender also works.
Use a neutral oil like vegetable, canola, or light olive oil so the honey and chipotle flavors remain the focus. Avoid strong-flavored oils like extra virgin.
Store in an airtight container in the refrigerator for up to 2 weeks. Shake or stir before each use, as separation is normal.
Yes. Use fewer chipotle peppers for milder heat, or add more for extra smokiness. Start with 2 peppers and adjust to taste.
It's a creamy, pourable dressing—thicker than a simple vinaigrette but thinner than ranch. The water adjusts the consistency; add more for a thinner texture.
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