This flavorful balsamic vinaigrette recipe only takes a few minutes to whisk together.
This vinegar has a slight sweet flavor and I just found out can also be used on fresh fruits such as raspberries, strawberries, and peaches.
Believe it or not, there exists a hierarchy in the world of vinegars! Balsamic is at the top, red wine comes in second and white last.
You’ll see a big difference when you start using it instead of the others. It’s the only one I buy now.
Here’s another favorite of mine. Bread dipping. You need: a fresh baguette, extra virgin olive oil, balsamic vinegar. In a small plate, fill the bottom with the oil, add a bit of the vinegar (see in the bowl on the photo) and break a piece of the bread and just dip into both colors on the plate and enjoy!
Print ItBalsamic Vinaigrette Recipe
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon light brown sugar
- 1 garlic clove, crushed(optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
Directions
In a medium bowl whisk the vinegars, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.
Do not refrigerate.
Makes about 1 cup.