Balsamic Vinaigrette
By The Balsamic Vinegar Cookbook by Meesha Halm (HarperCollins)Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the store-bought version. You can whisk this
together in a matter of minutes, and it is far better. The better your balsamic vinegar, the better this salad dressing will taste.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup
together in a matter of minutes, and it is far better. The better your balsamic vinegar, the better this salad dressing will taste.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup
Ingredients:
2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Preparation:
To make the balsamic vinegar in a medium bowl whisk balsamic vinegar, red wine vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.
To make the balsamic vinegar in a medium bowl whisk balsamic vinegar, red wine vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.
Yield: about 1 cup
Recipe Source:
The Balsamic Vinegar Cookbook
Recipe Source:
The Balsamic Vinegar Cookbook
~*~ Shar ~*~
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