Balsamic Vinaigrette
Servings: 10 people
Calories: 100kcal
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!
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Equipment
- Whisk, bowl, and jar with a tight-fitting lid
Ingredients
- 2 tbsp Dijon mustard
- ⅓ cup balsamic vinegar
- 2 tbsp red wine vinegar
- ¼ tsp sugar or honey
- ½ tsp Kosher salt
- ¼ tsp black pepper freshly ground
- ¾ cup extra-virgin olive oil
Instructions
- In a small to a medium-sized bowl, whisk together the mustard, balsamic and red wine vinegars, sugar, salt, and pepper.
- In a slow, steady stream, add the oil into the bowl, whisking continuously.
- Transfer to a jar with tight-fitting lid.
- Chill for up to 24 hours. To completely emulsify, shake vigorously before serving.
Video
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.
Nutrition
Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg