Monday, June 7, 2021

The BEST Balsamic Vinaigrette

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I don’t know about you, but I stopped buying salad dressing years ago. I love making my own because it gives me the control over the ingredients, I can make it as often as I like so it’s always fresh, and during this time of the year, when fresh fruits and vegetables are plentiful, I am enjoying a lot of salads. If you like balsamic vinaigrette as much as I do, I think you will find this recipe to be one of the best.

 

The BEST Balsamic Vinaigrette

½ c. olive oil
¼ c. Balsamic vinegar
1 t. sugar
1 t. Dijon mustard
1 t. fresh orange juice (trust me)
1 small Melissa’s shallot, minced
1 small clove garlic, minced
1/8 - ¼ t. kosher salt
Pinch freshly ground black pepper

Place all ingredients into a ninja blender, or other high speed blender, and blend until emulsified, 20 - 30 seconds. Store in the refrigerator for up to one week. Gets better with age.

 


3 comments:

  1. Hi Pattie!
    Did you use white balsamic?
    Just made and of course mines dark lol...

    ReplyDelete
  2. Monique, believe it or not, I use dark balsamic vinegar, but whipping it in a high-speed blender emulsifies it so as to make the end result lighter than if I hadn’t.

    ReplyDelete

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