Ingredients with Measurements:
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Special equipment needed: None
Step-by-step instructions:
a. In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
b. Slowly pour in the olive oil while whisking continuously until the mixture is emulsified.
c. Taste and adjust seasoning as needed.
d. Serve immediately or store in an airtight container in the refrigerator for up to a week.
5 minutes
5. Temperature: None
Serving size: Makes about 3/4 cup of dressing, enough for 6-8 servings
Nutritional information:
- Calories: 133
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 218mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 2g
- Protein: 0g
Substitutions for ingredients:
- Red wine vinegar or apple cider vinegar can be used instead of balsamic vinegar.
- Honey or maple syrup can be used instead of Dijon mustard.
- Lemon juice can be used instead of vinegar.
- Minced shallots can be used instead of garlic.
Variations:
- Add a tablespoon of honey or maple syrup for a sweeter dressing.
- Add a teaspoon of dried herbs like oregano, basil, or thyme for a more flavorful dressing.
- Add a tablespoon of grated Parmesan cheese for a creamy dressing.
Tips and tricks:
- Use high-quality olive oil for the best flavor.
- Whisk the dressing well before serving as it may separate over time.
- Store the dressing in a glass jar with a tight-fitting lid to prevent air from getting in.
Storage instructions:
- Store the dressing in an airtight container in the refrigerator for up to a week.
Reheating instructions: None
Presentation ideas:
- Serve the dressing in a small pitcher or jar with a spoon for guests to drizzle over their salads.
Garnishes: None
Pairings:
- This dressing pairs well with any type of salad, especially those with bitter greens like arugula or radicchio.
Suggested side dishes:
- Serve the dressing with grilled chicken or fish for a light and flavorful meal.
Troubleshooting advice:
- If the dressing is too acidic, add a pinch of sugar or honey to balance the flavors.
- If the dressing is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Always use clean utensils and containers when making and storing the dressing.
- Discard any leftover dressing that has been sitting at room temperature for more than 2 hours.
Food history:
- Vinaigrette dressings have been around since the 19th century and were originally made with vinegar, oil, and salt.
Flavor profiles:
- This dressing has a tangy and slightly sweet flavor from the balsamic vinegar and Dijon mustard, with a subtle garlic and olive oil taste.
Serving suggestions:
- Serve the dressing with a variety of salads, including mixed greens, tomato and mozzarella, or roasted vegetable salads.
Related Categories
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Region: Italian