Makes a little over 2 cups.
If you think extra virgin olive oil imparts too strong of a strong flavor then use half olive oil and half salad oil or light olive oil.
If you think extra virgin olive oil imparts too strong of a strong flavor then use half olive oil and half salad oil or light olive oil.
What You Need:
- 2 cloves garlic (crushed)
- 1/3 cup balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 tablespoon dried basil
- 1 1/2 teaspoons honey
- 2 tablespoons finely chopped red bell peppers (optional)
- 1 1/2 cups extra-virgin olive oil (see note for a lighter version)
- 1/4 cup finely chopped shallots or red onion
Note: for a lighter version of this recipe use 1 cup olive oil and 1/2 cup water. You will end up with a dressing that is not so thick but the flavors will still be great. Before serving try the dressing and adjust the seasoning to your liking; especially the salt and mustard.
What To Do:
Gather all the ingredients.
Set aside the olive oil and put all the other ingredients in a food processor or blender. Turn it on.
After 30-40 seconds, with the motor running, slowly add the olive oil through the feeding opening until dressing is emulsified. It is not necessary to blend it for a long time. After you finish adding the oil wait a few seconds and turn off the food processor.
Store in any container with a lid and stir before using.
What's this?
To emulsify is to blend two liquids that normally would not blend
like oil and vinegar. They will blend because we are using centrifugation and
adding an emulsifier, the mustard. The emulsifier stabilizes a emulsion and
avoids the two liquids to separate again.
FYI
To make any vinaigrette base salad dressing you can follow the following proportion: 1 1/2 cup oil and 1/4 or 1/3 cup vinegar and any spices you like.
Balsamic Vinnaigrette Recipe
What You Need:
Balsamic Vinnaigrette Recipe
What You Need:
- 2 cloves garlic (crushed)
- 1/3 cup balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 tablespoon dried basil
- 2 tablespoons finely chopped red bell peppers (optional)
- 1 1/2 cups extra-virgin olive oil OR 3/4 cup oil and 3/4 cup water for a lighter version
- 1/4 cup finely chopped shallots or red onion
What To Do:
Set aside the olive oil and put all the other ingredients in a food processor or blender.Turn it on.
After 30-40 seconds, with the motor running, slowly add the olive oil until dressing is emulsified.
Store in any container with a lid and stir before using.
The lighter version of this salad dressing has only 45 calories per tablespoon :)
Set aside the olive oil and put all the other ingredients in a food processor or blender.Turn it on.
After 30-40 seconds, with the motor running, slowly add the olive oil until dressing is emulsified.
Store in any container with a lid and stir before using.
The lighter version of this salad dressing has only 45 calories per tablespoon :)
