Balsamic Vinaigrette
Homemade balsamic vinaigrette could not be easier to make at home and the difference in taste between the store-bought variety and this version is night and day. And it comes together in a matter of minutes!
Nutrition Facts
Ingredients
Instructions
In a small to a medium-sized bowl, whisk together the mustard, balsamic and red wine vinegars, sugar, salt, and pepper.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Howtofeedaloon →Chef's Notes
We recommend using a quality balsamic, one that has preferably originated in Italy and is nicely aged. You can typically find a nice a selection today in the vinegar section of most well-stocked supermarkets, or definitely at gourmet food markets.
To fully emulsify the vinaigrette, we add the dressing to a jar with a tight-fitting lid and shake it vigorously for a couple of minutes. This gives the vinaigrette a creamy texture.
The dressing will keep in the refrigerator for up 1 to 2 weeks. You can freeze the dressing, but we think it's best when served fresh.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment