I am very particular with my balsamic vinaigrette dressings. I usually dislike the ones at the grocery store. I used to work at an Italian restaurant, which had the best vinaigrette I have ever had. Ever since then I would make my own and try to find their recipe. Finally, I have perfected it and want to share it with you!
You can use it as a salad dressing, or a marinade. I think it is super versatile so I highly recommend making your own.
Balsamic Vinaigrette Dressing
Servings 12 tbsp
Equipment
- electric hand whisk (milk frother)
Ingredients
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup balsamic vinegar
- 2 cloves garlic (do not used minced jar garlic, it changes the taste)
- 1 tbsp French's honey dijon mustard (can use 1/2 tbsp dijon mustard, 1/2 tbsp honey mustard)
- 1 tbsp honey
- pinch of salt and pepper (to taste)
Instructions
- Mince the garlic. (I use a garlic crusher and it works super well and is half the work)
- Combine the EVOO, balsamic vinegar, honey, mustard, garlic, salt and pepper.
- Mix the contents . (I use a hand milk frother and it does the job! Shaking the closed container works too)
- It tastes best when it stands for 24 hours, but it can be used immediately. Refrigerate extra!