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
- 3/4 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 one week.
5 minutes
5. Temperature: Room temperature
Serving size: 1/4 cup
Nutritional information:
- Calories: 200
- Total Fat: 22g
- Saturated Fat: 3g
- Sodium: 240mg
- Total Carbohydrate: 1g
- 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.
- Any neutral oil can be used instead of olive oil.
Variations:
- Add 1 tablespoon of honey for a sweeter vinaigrette.
- Add 1 teaspoon of dried herbs such as oregano, thyme, or basil for extra flavor.
- Add 1 tablespoon of grated Parmesan cheese for a cheesy twist.
Tips and tricks:
- Use high-quality olive oil for the best flavor.
- Whisk the vinaigrette vigorously to emulsify the ingredients.
- Store the vinaigrette in an airtight container in the refrigerator to keep it fresh.
Storage instructions:
- Store the vinaigrette in an airtight container in the refrigerator for up to one week.
Reheating instructions: None
Presentation ideas:
- Serve the vinaigrette in a small pitcher or jar for easy pouring.
- Drizzle the vinaigrette over a salad or roasted vegetables.
Garnishes: None
Pairings:
- Use the vinaigrette on any type of salad, from mixed greens to pasta salad.
- Drizzle the vinaigrette over roasted vegetables or grilled meats.
Suggested side dishes:
- Serve the vinaigrette with a side of crusty bread for dipping.
- Pair the vinaigrette with a side of roasted potatoes or grilled asparagus.
Troubleshooting advice:
- If the vinaigrette separates, whisk it vigorously to emulsify the ingredients again.
Food safety advice:
- Store the vinaigrette in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Vinaigrette is a classic French dressing made with vinegar and oil.
Flavor profiles:
- The vinaigrette is tangy and slightly sweet with a hint of garlic.
Serving suggestions:
- Serve the vinaigrette with a simple salad of mixed greens, cherry tomatoes, and cucumber.
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