Honey Poppy Seed Vinaigrette

(cooked dressing)

By Janine Washle - The Flavor Queen

Janine Washle was a speaker at the Spring Education Day 2026. Check out her other recipes and more: The Flavor Queen

Prep Time 15 mins

Cook Time 20 mins

Rest Time 12 hrs

Total Time 12 hrs 35 mins

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year

Ingredients

1/4 cup fresh orange juice
1/4 cup white vinegar
1 lrg egg
1 cup vegetable oil
1/4 cup honey
1 TB toasted poppy seeds
1 pinch salt

Instructions

1
Makes 2 Cups
Preparation:

In the bowl of a food processor or in a blender, add orange juice, vinegar, and egg. Turn
on processor and slowly drizzle in oil, then honey until the mixture has emulsified.
Transfer to a double boiler and place on top of a medium saucepan. Add poppy seeds,
and salt. Whisk constantly over simmering water until the vinaigrette reaches 165
degrees (the egg will then be pasteurized). Refrigerate overnight. If too thick, thin with a
little orange juice or vinegar. Adjust the salt to suit you.
TIP: For a far east flair, add 1 TB grated fresh ginger and switch the poppy seeds for sesame seeds.

Read it online: https://kentuckianaherbsociety.org/recipe/honey-poppy-seed-vinaigrette/