Balsamic vinaigrette—oh, it’s like a hug in a bottle! Somehow, it manages to elevate even the most mundane salad into something extraordinary.
I remember, not too long ago, trying out this recipe on a whim; it was a rainy Tuesday, and I was craving something tangy yet comforting. The result?
A flavor explosion that danced with every leafy bite.
Steps
- Begin by combining honey, balsamic vinegar, Dijon mustard, salt, pepper, and minced garlic in a small mixing bowl.
- Gradually add extra virgin olive oil to the mixture, whisking continuously until the dressing is fully emulsified and smooth.
- Transfer the dressing to a jar with a tight-fitting lid and store it in the refrigerator. Remember to shake the jar well before each use to ensure the ingredients are mixed properly.
Ingredients
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large garlic clove, minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
Nutritional Values
Calories: 1620kcal · Carbohydrates: 40g · Fat: 160g · Saturated Fat: 20g · Sodium: 1340mg · Potassium: 60mg · Sugar: 40g · Vitamin C: 2mg · Calcium: 20mg · Iron: 2mg
FAQ
- How should I store homemade balsamic vinaigrette and how long will it last?
- You can store homemade balsamic vinaigrette in a mason jar with a tight-fitting lid in the refrigerator. Thanks to its high acidity, it can last for several months, though you’ll likely finish it much sooner due to its delicious taste. Just remember to shake the jar well before each use to mix any separated oil and vinegar.
- Can I use a blender to make balsamic vinaigrette instead of whisking by hand?
- Yes, you can use a blender to mix the balsamic vinaigrette ingredients. This method will produce a slightly thicker consistency compared to whisking by hand. Feel free to try both methods to see which texture you prefer.
- What are some serving suggestions for balsamic vinaigrette?
- Balsamic vinaigrette is versatile and can be used on a variety of dishes. It pairs well with salads, especially those with fruits like apples, berries, and pears. It’s also great drizzled over roasted vegetables or used as a dressing in wraps. Try it on a Fuji Apple Chicken Salad or a Strawberry Spinach Salad for an extra burst of flavor.
- Can I make variations of the balsamic vinaigrette recipe?
- Absolutely! You can experiment with variations such as White Balsamic Vinaigrette using white balsamic vinegar and light olive oil, or add honey for a sweeter touch. For a garlic-infused option, try Garlic and Honey Balsamic Vinaigrette, and for a spicy kick, consider a Honey Lime Jalapeño Vinaigrette.
- Is it possible to reuse bottles from store-bought dressings for my homemade vinaigrette?
- Yes, you can repurpose bottles from store-bought dressings. Just ensure they are thoroughly cleaned before using them to store your homemade balsamic vinaigrette.
Tips
- For a thicker balsamic vinaigrette, try mixing the ingredients in a blender. If you prefer a lighter consistency, whisk by hand to achieve a smoother texture.
- Store your homemade vinaigrette in a tightly sealed jar in the refrigerator. Due to its high acidity, it will keep for several months, but make sure to shake it well before each use as the oil and vinegar may separate.
- This versatile dressing pairs beautifully with salads containing fruits such as apples, grapes, or berries, and can be drizzled over roasted vegetables or used in wraps for added flavor.
- If you have an empty bottle from a store-bought salad dressing, consider washing and repurposing it as a container for your homemade balsamic vinaigrette.
Equipment
- Sturdy kitchen whisk
- Mason jar with a lid (for storing the dressing)
- Blender (optional, if you prefer a thicker consistency)
