Balsamic Vinaigrette
My recipe for creamy balsamic vinaigrette is perfect for salads or drizzling over steamed veggies.
Servings 8
Calories 8.24kcal
Equipment
- microplane grater
- whisk
Ingredients
- ½ shallot
- 1 small clove garlic
- 1½ teaspoons Dijon mustard
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons Balsamic vinegar
- ½ [cup] +[1 tablespoon] extra virgin olive oil
Instructions
- Finely mince ½ shallot and transfer to a small bowl. Grate 1 small clove garlic on a microplane and add it to the shallot.
- Add 1½ teaspoons Dijon mustard, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, and 3 tablespoons Balsamic vinegar. Whisk well to combine.
- Add ½ cup + 1 tablespoon extra virgin olive oil a few tablespoons at a time, whisking after each addition until the dressing is emulsified. Continue adding the olive oil by the tablespoon until it's all been used and the balsamic vinaigrette is thick and creamy.
- Taste for seasonings and adjust as needed to your tastes.
Video
Notes
- Store the dressing in a jar with a tight-fitting lid in the refrigerator.
- This homemade balsamic vinaigrette will keep well in the refrigerator for about 1 week.
Nutrition
Calories: 8.24kcal | Carbohydrates: 1.5g | Protein: 0.14g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.07g | Sodium: 157.3mg | Potassium: 15.71mg | Fiber: 0.11g | Sugar: 1.04g | Vitamin A: 1.1IU | Vitamin C: 0.25mg | Calcium: 3.83mg | Iron: 0.09mg