Wednesday, March 23, 2011

Balsamic Vinaigrette

This is too easy not to make it yourself.  
  • 1 C. olive oil
  • ½ C. balsamic vinegar
  • 1 T. sugar
  • ½ T. Dijon mustard
  • 1 t. garlic salt
  • 2 cloves of minced garlic
  1. Combine all ingredients using an immersion blender or traditional blender and blend until thick and creamy
  2. Can be refrigerated and used for 2 weeks
 Tips and Tricks:
  • Different types of vinegars can be used in the place of the balsamic vinegar.
  • The Dijon mustard it what allows this vinaigrette to “stay together”.

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