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This sauce is light and bright, adding many base layers of flavor to any dish you use it on. Shallot, lemon, and tarragon go great with lighter meats and especially fish so I often bring this vinaigrette out to add complexity to lighter summer meals.
Whisk together the infused vinegar and honey. Slowly whisk in the olive oil until fully emulsified. Salt and pepper to taste. Serve over warm, white fish.