Balsamic Vinaigrette Recipe

Balsamic Vinaigrette recipe

Salad dressings are a great thing to start making yourself. Not only will you save money, but the flavor is so much better with fresh ingredients and you can avoid vegetable oils and additives.

This balsamic vinaigrette is one of my favorite homemade salad dressings and it is incredibly easy to make at home.

True balsamic vinegar was an acquired taste for me and a love story. I didn’t like it at all when I was younger, and now it is one of my favorite foods. It also has an incredibly unique history.

True balsamic vinegar is aged for at least 12 years. It is made from unfermented cooked grape must, a thick reduction of white grape juice. It is aged in up to five different types of barrels, many of which are older than half a century themselves. It can only be produced in the Modena and Reggio regions of Italy

Balsamic vinegar that is made following these strict guidelines can obtain the label of “Aceto Balsamico Tradizionale” in Italy and is considered a prize vinegar.

Most balsamic vinegar on store shelves is made with a similar process, but aged for a shorter time. They are also made with a grape juice reduction that is aged for at least 3 years and these are easier to find in most places.

Some products labeled as “balsamic vinegar” in stores are really just cider vinegar or other inexpensive vinegars that has been colored to look like real balsamic vinegar. Check labels and look for a higher quality brand to avoid these, as some can contain artificial colors and flavors.

Balsamic Vinaigrette Recipe

Prep

Total

Yield 4 +

This simple balsamic vinaigrette that can be made in minutes to spice up any salad or vegetables.

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • One clove of garlic, finely minced
  • Small squirt of dijon mustard
  • 1 Tablespoon honey (optional)
  • Salt, pepper and basil to taste

Instructions

  1. Mix all ingredients in small jar or blender.

Courses Condiment

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What is your favorite type of salad dressing?

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