How to Make Balsamic Vinaigrette

This balsamic vinaigrette is probably my favorite salad dressing.  I make it more than any other - it's very versatile, and goes with almost any salad.  The garlic is completely optional - I rarely use more than one clove, sometimes less if I am only making a small amount.  I love the spice and flavor it adds, but it is completely up to you, the dressing is just fine without.

How to Make the Best Balsamic Vinaigrette Ever & Video

This balsamic vinaigrette is probably my favorite salad dressing.  I make it more than any other - it's very versatile, and goes with almost any salad.

No ratings yet

Print Pin Rate Save Saved! Share

Course: Dressing, Salad

Cuisine: Italian

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6

Calories: 52kcal

Author: Ben Rayl

Ingredients

 

1x2x3x

• ¼ cup balsamic vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon basil - dried
• 1 clove garlic - pressed optional
• ⅛ cup olive oil
• salt and pepper - generously

Instructions

• Using a wire whisk or a hand blender, pulsing on low speed, combing the vinegar with the mustard, dried basil, salt and pepper and garlic (if using).
• Pour the oil in a thin steady stream, whisking or pulsing the entire time, until the dressing reaches the correct thickness and flavor.

Nutrition

Calories: 52kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg