Wednesday, May 25, 2011

balsamic vinaigrette

The basic balsamic vinaigrette we used on our mixed greens this evening was delicious and so easy to make. It's a staple in our house. This recipe will make about a cup, 6-8 servings.

Balsamic Vinaigrette
1/4 c Balsamic Vinegar
3/4 c Olive Oil
1 tsp Dijon Mustard
1 tsp Sugar
Kosher Salt & Fresh Ground Pepper to taste
Mix all ingredients with a wire whisk until emulsified. Keeps for about a week in the fridge.

We keep ours a clear squeeze plastic bottle and I actually never measure anything. The basic measurements are 3 parts oil to 1 part vinegar. It works for all different kinds of oils and vinegars. The mustards helps with the emulsification. It's nice to experiment with different variations. Use brown sugar or honey instead of sugar. Tonight, I just poured the olive oil in the bottle, eyeballed the balsamic vinegar, added a pinch of salt and pepper, a squeeze of mustard, and a quick dash of white sugar... then, one of the kids shook it all up (with a finger over the top so they didn't drench the kitchen). It's so quick and easy and delicious every time. If you get the measurements wrong, it's easily corrected by taste.

What's your "go to" vinaigrette?

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