Bowl of Balsamic Vinaigrette

Vinaigrette Balsamic
General Euro-American
  -   Balsamic Vinaigrette
Makes
Effort:
Sched:
DoAhead:  
1 cup  
*
5 min  
Yes
This is a standard salad dressing adjusted to Southern California tastes. In Europe and some other regions it would be 3/4 cup Olive Oil, 1/4 cup Balsamic Vinegar.



2/3
1/3
1/2
1/2
1/3
c
c
T
t
t
Olive Oil, ExtV
Balsamic Vinegar (1)
Dijon Mustard (2)
Salt
Pepper
  1. Put All Items in a small jar. Seal jar and shake vigorously.
  2. Shake vigorously again before using. If refrigerated and the Olive Oil has solidified, let it warm up a bit before shaking.
NOTES:
  1. Balsamic Vinegar:   A good grade of Industrial Balsamic is fine for dressings. For details see our Souring Agents page.
  2. Dijon Mustard:   The mustard stabilizes the dressing and improves adhesion to the salad. You could reduce it to 1 teaspoon, or even omit it if you wish.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
gjv_vinbals1 170814 var.   -   www.clovegarden.com
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