Easy Balsamic Dressing
Happy Monday Fellow Foodies!
My most beloved sister just asked me for a Balsamic Salad Dressing recipe. SO...I decided to not only share my favorite recipe for Balsamic Dressing with her, but also share it with EVERYONE.
The recipe below is one I picked up while working in Dublin, Ireland. It comes out thick and creamy like a ranch dressing would, so you can use it as a veggie dip or a sauce for seafood and chicken as well. The reason it comes out creamy is because of the addition of Dijon Mustard, which acts as an emulsifier, and binds the oil into a suspended state in the dressing. Even if you don't care for Dijon mustard, please don't omit it. You will not be able to taste it in the final product. After a day or so the dressing will start to separate, but just give it a stir, and it will recombine. This dressing last 3-5 days under refrigeration.
Easy Balsamic Marinade
1/2 Cup good quality Balsamic vinegar
2 Tbs. Dijon Mustard
2 Tbs. light brown sugar
1 clove garlic
2 tsp. salt
1/4-1/2 cup olive oil (depending on your personal tastes)
Place the first five ingredients into a blender. Turn the blender to high and allow the mixture to puree for a minute or two until the color lightens slightly. While the blender is running, pour in you oil in a slow steady stream until the mixture is thickened and the color of milk chocolate.
Use right away, or store in the fridge for up to 5 days.
Variations:
Add fresh herbs and chopped chives to the finished dressing.
Double the sugar to make a balsamic glaze for fish and chicken.
Change out the balsamic vinegar for red or white wine vinegar.
puree in some chipotle peppers for a sweet, spicy, smoky dressing
My most beloved sister just asked me for a Balsamic Salad Dressing recipe. SO...I decided to not only share my favorite recipe for Balsamic Dressing with her, but also share it with EVERYONE.
The recipe below is one I picked up while working in Dublin, Ireland. It comes out thick and creamy like a ranch dressing would, so you can use it as a veggie dip or a sauce for seafood and chicken as well. The reason it comes out creamy is because of the addition of Dijon Mustard, which acts as an emulsifier, and binds the oil into a suspended state in the dressing. Even if you don't care for Dijon mustard, please don't omit it. You will not be able to taste it in the final product. After a day or so the dressing will start to separate, but just give it a stir, and it will recombine. This dressing last 3-5 days under refrigeration.
Easy Balsamic Marinade
2 Tbs. Dijon Mustard
2 Tbs. light brown sugar
1 clove garlic
2 tsp. salt
1/4-1/2 cup olive oil (depending on your personal tastes)
Place the first five ingredients into a blender. Turn the blender to high and allow the mixture to puree for a minute or two until the color lightens slightly. While the blender is running, pour in you oil in a slow steady stream until the mixture is thickened and the color of milk chocolate.
Use right away, or store in the fridge for up to 5 days.
Variations:
Add fresh herbs and chopped chives to the finished dressing.
Double the sugar to make a balsamic glaze for fish and chicken.
Change out the balsamic vinegar for red or white wine vinegar.
puree in some chipotle peppers for a sweet, spicy, smoky dressing
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