There’s something almost magical about a homemade balsamic vinaigrette. It’s like that unexpected plot twist in a movie that leaves you smiling—tangy, sweet, and utterly delightful! I remember last summer, mixing one up on a whim with an old bottle of balsamic I’d almost forgotten about.
It turned a simple salad into a masterpiece. Whether you’re dressing up a salad or marinating chicken, this vinaigrette is a game changer.
Steps
- In a small mixing bowl, combine the honey, balsamic vinegar, dijon mustard, salt, pepper, and minced garlic by whisking them together.
- Gradually add the extra virgin olive oil to the mixture while continuing to whisk until the dressing is fully emulsified.
- Pour the finished dressing into a jar with a lid and refrigerate it for storage. Before serving, shake the jar well to ensure the ingredients are thoroughly mixed.
- Optionally, use a blender to mix the ingredients for a thicker consistency, though whisking by hand is preferred for this recipe.
Ingredients
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large garlic clove, minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
Nutritional Values
Calories: 1620kcal · Carbohydrates: 40g · Fat: 160g · Saturated Fat: 20g · Sodium: 1340mg · Potassium: 60mg · Sugar: 40g · Vitamin C: 2mg · Calcium: 20mg · Iron: 2mg
FAQ
- How do I store homemade balsamic vinaigrette, and how long will it last?
- Store your homemade balsamic vinaigrette in a tightly sealed jar in the refrigerator. Due to its high acidity content, it can last for several months. However, you might find yourself using it up well before then!
- Can I make this balsamic vinaigrette using a blender instead of whisking by hand?
- Yes, you can use a blender to mix the ingredients, which will result in a slightly thicker consistency. However, the dressing is typically preferred when whisked by hand for a more traditional texture.
- What are some dishes that pair well with balsamic vinaigrette?
- This versatile dressing is excellent on a variety of salads, such as Fuji Apple Chicken Salad, Strawberry Spinach Salad, or a Mixed Green, Pear, and Goat Cheese Salad. It’s also delicious drizzled over roasted vegetables or used as a wrap dressing.
- Can I make variations of this balsamic vinaigrette recipe?
- Certainly! You can try using white balsamic vinegar for a lighter version or add honey for extra sweetness. For a more robust flavor, consider adding garlic, or for a spicy kick, try a Honey Lime Jalapeño Vinaigrette.
- What should I do if the oil and vinegar separate during storage?
- Simply give the jar a good shake before using the dressing to combine the oil and vinegar again. This will ensure the flavors are well mixed before serving.
Tips
- For a creamier texture, consider using a blender to mix the balsamic vinaigrette ingredients. This method will slightly thicken the dressing compared to whisking by hand.
- When storing your homemade balsamic vinaigrette, use a mason jar with a secure lid. Keep it refrigerated, and remember to shake well before each use to re-emulsify the ingredients.
- Customize the vinaigrette by experimenting with variations, such as using white balsamic vinegar for a different flavor profile or adding honey for extra sweetness.
- Pair this versatile dressing with a variety of salads or dishes, like a Fuji Apple Chicken Salad or a Strawberry Spinach Salad, to elevate the flavors and add a delightful tang.
Equipment
- High-quality kitchen whisk – A sturdy whisk is essential for emulsifying the vinaigrette properly.
- Mason jar with a lid or a salad dressing shaker – For storing the vinaigrette and shaking it before serving.
- Blender – Optional, for those who prefer a thicker consistency by blending the ingredients.
