Recipe
Balsamic Vinaigrette
This is a good, basic recipe, and it keeps well in the fridge.
According to Annie Sommerville, author of Everyday Greens, making a vinaigrette requires tasting as you go to ensure that you hit the right balance between the oil and the vinegar. And a lot depends on the oil and the vinegar you are using…and sometimes the day of the week and how you are holding your mouth…so by all means, stick your finger in there and give it a good taste to decide if it’s right! And trust yourself. You’ll know it when you’ve hit it.
Makes ½ to ¾ cups
Simple and delicious. It’s a great recipe to add to your salad dressing arsenal.
Ingredients
¼ c balsamic vinegar
1 T water
2 t Dijon mustard
Salt and freshly ground black pepper
1 -2 cloves garlic, minced
¼ to ½ cup olive oil
2 t honey
Instructions
In a small bowl, mix everything together except the olive oil. Then, whisking constantly, add in the oil in a small stream. After you have added ¼ cup, taste it for balance. If needed, continue to whisk in oil until you get it where you want it.
If you want to use an immersion blender or a stand blender, do the same thing. Stop and taste as you go to ensure that you are getting the balance you want.
Balsamic Vinaigrette
Ingredients
- ¼ c balsamic vinegar
- 2 tsp Dijon mustard
- 1 clove garlic minced
- 2 t honey
- 1 T water
- Salt and freshly ground black pepper
- ¼ to ½ cup olive oil
Instructions
- In a small bowl, mix together everything but the olive oil. Then, whisking constantly, add in the oil in a small stream. After you have added ¼ cup, taste it for balance. If needed, continue to whisk in oil until you get it where you want it.