Favorite Balsamic Vinaigrette
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(28)
Ingredients
3/4 cup
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- ½ cup extra-virgin olive oil
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Preparation
Step 1
In a liquid measuring cup or bowl, combine everything but the oil (the vinegar, mustard, maple syrup, garlic, salt and several twists of black pepper).
Step 2
Stir the mixture well with a small whisk or a fork until the ingredients are completely mixed together. While whisking, drizzle in the oil until it’s thoroughly combined.
Step 3
Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
Step 4
Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Step 5
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Chef's notes
Quality ingredients go a long way.
The order in which you mix the ingredients matters (somewhat).
Adjust to taste.
Refrigerate for up to 10 days.
