Balsamic Vinaigrette Recipe
This flavorful balsamic vinaigrette recipe only takes a few minutes to whisk together.
This vinegar has a slight sweet flavor and I just found out can also be used on fresh fruits such as raspberries, strawberries, and peaches.
I just learned something: balsamic vinegar is a reduction made from grapes...but it's not a wine vinegar since the grape juice they use is not fermented.
Believe it or not, there exists a hierarchy in the world of vinegars! Balsamic is at the top, red wine comes in second and white last.
You'll see a big difference when you start using it instead of the others. It's the only one I buy now.
Balsamic vinegar is delicious in salad dressings, dipping sauces for vegetables and bread, sauces and marinades. You can even use it in desserts, especially with strawberries, but it needs to be the well-aged one.
Here's another favorite of mine. Bread dipping. You need: a fresh baguette, extra virgin olive oil, balsamic vinegar. In a small plate, fill the bottom with the oil, add a bit of the vinegar and break a piece of the bread and just dip into both colors on the plate and enjoy!
Balsamic Vinaigrette Recipe
What you need
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon light brown sugar
- 1 garlic clove, crushed(optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
What to do
In a medium bowl whisk the vinegars, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.
Do not refrigerate.
Makes about 1 cup.