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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.
Hi Pattie!
ReplyDeleteDid you use white balsamic?
Just made and of course mines dark lol...
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.
ReplyDeleteThank you!!!Great quick response;)
ReplyDelete