Balsamic Vinaigrette
Recipe

You can vary the ingredients and quantities in this balsamic vinaigrette recipe to suit your own taste. For instance, you can increase the amount of vinegar to achieve your desired sharpness; use different mustard, or no mustard; or increase or decrease the amount of honey or garlic. It's all very much down to personal taste and experimentation.

Although ideally this dressing should be made fresh just before use, I find that it will keep quite happily for a few days in a screw top container in the refrigerator. For best results, you will need a pestel and mortar or mini-blender for mixing the ingredients.

Gourmet food........the EASY way!

Balsamic Vinaigrette

1 rounded teaspoon sea salt
1 clove garlic, peeled
1 rounded teaspoon Dijon mustard
1 teaspoon honey
1 to 2 tablespoons balsamic vinegar
5 to 6 tablespoons extra virgin olive oil
freshly milled black pepper

METHOD

• Place the salt and garlic in the mortar and crush to a paste with the pestle. Now add the mustard, honey and black pepper and mix together well.
  

• Now add the balsamic vinegar and again mix thoroughly to combine.
  

• Finally, add the olive oil and use a whisk to blend the dressing completely. Taste and adjust the seasoning.

This balsamic vinaigrette makes a wonderful, light dressing for your favorite salad ingredients. But do remember to whisk the dressing just before use.

To go from my Balsamic Vinaigrette Recipe to
MY RECIPE FOR RANCH SALAD DRESSING
CLICK HERE