Balsamic Vinaigrette
A tangy-sweet emulsion of aged balsamic, Dijon, and olive oil that dresses up any green salad in seconds.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, and grated garlic until smooth.
- 2
While whisking constantly, drizzle in the olive oil in a thin, steady stream until the dressing thickens and emulsifies into a uniform, glossy mixture. If using a jar, simply cap it tightly and shake hard for 30 seconds.
- 3
Season with the salt and pepper, then taste and adjust; add a touch more honey for sweetness or vinegar for sharpness.
- 4
Use immediately, or store refrigerated in a sealed jar for up to 1 week. Let it come to room temperature and shake or whisk again before serving, as the oil will solidify slightly when chilled.
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