Hibiscus-Rose Tea Vinaigrette | Connecticut Public
As written, Chef Tom Kaldy's recipe makes enough vinaigrette for a busy restaurant, but likely much more than the average home cook needs. Consider scaling the recipe and tasting along the way until...
Ingredients
- 1 pint white balsamic vinegar (or other lower acidity vinegar)
- 1 cup granulated sugar
- 3 tablespoons hibiscus-wildberry tea ((I use Mighty Leaf))
- 2 tablespoons rose tea
- 2 cups olive oil
- 2 cups grapeseed oil
- Salt and pepper (to taste)
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