This Easy Homemade Vinaigrette is made with a lot of my salad recipes. This is my favorite recipe when I’m not making a lemon-tahini dressing. It’s simple and versatile enough that you can make adjustments, so I decided to give it its post. This recipe will serve your needs well.
IS BALSAMIC Vinegar THE SAME AS BALSAMIC VINEGAR?
Balsamic Vinegar and balsamic vinaigrette are not the same things. This confusion is common among new cooks. Balsamic Vinegar is the one ingredient of balsamic vinaigrette. Vinaigrette can be described as a vinaigrette, which is a vinegar-based salad dressing. Let’s get that out of the way and move on.
HOW LONG IS IT GOOD?
This homemade dressing doesn’t contain any stabilizers or preservatives, so it should be refrigerated for approximately four to five days. Fresh garlic and dried herbs can spoil if natural yeasts or molds are exposed. This is why I have made the recipe for a small batch of 3/4 cups. You won’t waste any or have leftovers.
What do you serve it with?
As I said, I use this salad dressing daily, and sometimes I make variations of this base recipe.
CUSTOMIZE YOUR BALSAMIC VINAIGRETTE
These are some options to personalize your balsamic vinegar vinaigrette
- This will result in a lighter, thinner balsamic vinaigrette.
- Grated Parmesan can be added
- For a milder taste, substitute minced garlic with minced shallots
- For a sweeter vinaigrette, add a little honey
- If you have fresh herbs, use them. This dressing can also be used with oregano.
DO NOT SKIP THE DIJON
People often ask me if I use Dijon mustard in my dressings recipes. They don’t like Dijon mustard’s flavor. Vinaigrettes are enriched with Dijon mustard. Dijon mustard has the unique molecular property of being an oil and water emulsifier. This allows your dressing to mix instead of separating immediately after mixing. You won’t even taste the Dijon flavor because it is very small.
EASY HOMEMADE VINAIGRETTE BALSAMIC
This homemade balsamic vinegar dressing is easy to make and can be used for green and pasta salads.
Prep time: 5 minutes
Total Time: 5 minutes
Servings: 2 Tbsp per person
- 1/3 cup olive oil ($0.55)
- 3 Tbsp balsamic vinegar ($0.41)
- 2 Tbsp mayonnaise ($0.17)
- 1/2 Tbsp Dijon mustard ($0.09)
- 1 clove minced garlic ($0.08)
- 1/2 tsp dried Basil ($0.05)
- 1/4 tsp salt ($0.01)
- Freshly cracked black pepper ($0.02)
- Combine all ingredients in a bowl, jar or blender. Close the jar, shake and then add the ingredients to a bowl or pulse in a blender.
- Allow the dressing to sit for 5-10 minutes to allow the flavors to combine. Then, serve the dressing or refrigerate it for up to five days.
- Combine five parts vinegar and one part sugar in a pan; cook over low heat, constantly stirring, until the sugar dissolves completely.
- For the best flavor and color match, use dark, aged vinegar, like Chinese black Vinegar or rice vinegar. Allow your substitute to cool completely before using it in your recipe.
Serving: 2 Tbsp Calories : 148.77 Kilocalories: 1.58 G Protein: 0.1 G Fat: 15.67G Sodium: 185.57Mg Fiber: 0.07G