Time 5m Yield 4 Number Of Ingredients 7 Steps:
Whisk vinegar, mustard, sugar, garlic, salt, and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream, whisking continually until emulsified. Season with additional salt and pepper to taste.
Time 10m Yield 8 Number Of Ingredients 7 Steps:
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Time 10m Yield 3/4 cup Number Of Ingredients 7 Steps:
In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using) until all is dissolved. Taste BEFORE using either one or both of the optional ingredients. Very slowly start to drizzle in the olive oil while continuing to vigorously whisk. Use immediately on your favourite salad of mixed greens and enjoy. *Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I’m in the mood for a salad, I don’t have to bother making the dressing). Shake well before each use.
Yield Makes 1/4 cup Number Of Ingredients 5 Steps:
Whisk together vinegar, mustard, olive oil, and garlic. Season with salt and pepper.
More about “simple balsamic vinaigrette recipes”
Time 15m Yield 1 1/2 cups, 2 serving(s) Number Of Ingredients 7 Steps:
Mix all the ingredients together, mix well. This will keep well in the fridge for at least a week.
