Balsamic Vinaigrette
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Balsamic Vinaigrette
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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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Ingredients
- 2 tablespoon Dijon mustard
- ⅓ cup balsamic vinegar
- 2 tablespoon red wine vinegar
- ¼ teaspoon sugar or honey
- ½ teaspoon kosher salt
- ¼ teaspoon 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.
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 Information
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Calories
100kcal
(5%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
153mg
(6%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 153mg | 6% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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