Balsamic Vinaigrette has become one of my favorite salad dressings. It's so quick and easy to make. One recipe will make enough dressing for my husband and me for a few days.
Balsamic Vinegar has been my obsession lately, so I keep an eye out for recipes that use it. I found this recipe on the Barefeet in the Kitchen site.
When mixing a vinaigrette, the oil should be the last ingredient that you add. It should be added slowly while you are constantly whisking. The constant whisking will break the oil into tiny droplets that become suspended which creates an emulsified vinaigrette.
Emulsify your vinaigrette means that you are blending two liquids, such as the oil and balsamic vinegar, that normally don't bind together. The Times Colonist site explains that mustard has a compound in it that has the ability to absorb and hold liquid, which makes it a good emulsifying agent.
Because of the Dijon mustard and minced garlic, this dressing should be stored in the refrigerator. The olive oil may partially solidify in the refrigerator, which is natural and does not harm the oil. The dressing may be a little thick when first removed from the refrigerator, but will quickly become fluid enough to use.
If the dressing does separate, shake the jar until the ingredients are well blended.
Another salad dressing that you might be interested in trying is my Grandmother's Celery Seed Salad Dressing.
I hope you enjoy the Balsamic Vinaigrette!
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup olive oil
- Whisk the balsamic vinegar, Dijon mustard, minced garlic, honey, salt and pepper until thoroughly blended.
- Slowly drizzle in the oil, whisking constantly during this process so that the oil breaks into tiny droplets that become suspended which creates an emulsified vinaigrette.
- Store in a jar with a lid in the refrigerator. The dressing may thicken some once refrigerated, but will quickly be fluid enough to use.
- Shake well before serving.