Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Whisk or blender
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic until well combined.
2. Season with salt and pepper to taste.
3. If using a blender, combine all ingredients and blend until smooth.
4. Taste and adjust seasoning as needed.
- Time:
Preparation time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 3/4 cup of dressing
Nutritional information:
- Calories: 120
- Fat: 14g
- Carbohydrates: 2g
- Protein: 0g
- Sodium: 50mg
Substitutions for ingredients:
- You can use any type of vinegar you prefer, such as red wine vinegar or apple cider vinegar.
- Maple syrup can be used instead of honey.
- You can use minced shallots instead of garlic.
Variations:
- Add a tablespoon of chopped fresh herbs such as basil, thyme, or oregano.
- Substitute the olive oil with avocado oil or grapeseed oil.
- Add a teaspoon of soy sauce or Worcestershire sauce for a savory twist.
Tips and tricks:
- Store the dressing in an airtight container in the refrigerator for up to a week.
- Shake or whisk the dressing before using it as the oil and vinegar may separate.
- Use this dressing on salads, roasted vegetables, or as a marinade for chicken or beef.
Storage instructions:
- Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Not applicable
Presentation ideas:
- Serve the dressing in a clear glass bottle or jar to show off its beautiful color.
Garnishes:
- Garnish with a sprig of fresh herbs or a sprinkle of black pepper.
Pairings:
- This dressing pairs well with salads, roasted vegetables, grilled chicken, and steak.
Suggested side dishes:
- Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the dressing is too acidic, add more honey or a pinch of sugar to balance it out.
- If the dressing is too thick, add a splash of water or more olive oil to thin it out.
Food safety advice:
- Store the dressing in the refrigerator and discard if it smells or tastes off.
Food history:
- Balsamic vinegar originated in Italy and has been used for centuries in cooking and as a condiment.
Flavor profiles:
- This dressing is tangy, slightly sweet, and savory.
Serving suggestions:
- Drizzle the dressing over a salad or use it as a marinade for chicken or beef.
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Region: Italian