Balsamic Vinaigrette
Ingredients
- • 60 ml balsamic vinegar
- • 180 ml extra virgin olive oil
- • 5 ml Dijon mustard
- • 15 ml honey
- • 1 clove garlic
- • 2.5 ml salt
- • 1.25 ml black pepper
Instructions
- 1
Finely mince the garlic clove or press it through a garlic press.
- 2
In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper.
- 3
Whisk the ingredients together until well combined.
- 4
While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream. This creates an emulsion and prevents the dressing from separating.
- 5
Continue whisking until the vinaigrette is smooth and well emulsified.
- 6
Taste and adjust seasoning as needed - add more salt, pepper, or a touch more honey if desired.
- 7
Transfer to an airtight container or jar. Shake well before each use.
- 8
Store in the refrigerator for up to 2 weeks.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This versatile vinaigrette is my go-to for elevating any salad or roasted vegetables. The secret is whisking vigorously to create a perfect emulsion - don't be shy, it's nearly impossible to mess up!"
