A leader on my list of favorite dressings, this balsamic vinaigrette dressing is so easy to make and so much better than store bought dressings. One of my most used tools in my kitchen is my immersion blender. It makes quick work of emulsified vinaigrettes, soups and (in my case at least) competition meat injections. Of course, you can always just use a whisk, but I’m kind of over the whole “work for my dinner” thing.
One note about balsamic vinegars. There are very cheap balsamic vinegars available, and there are very, very expensive ones. I collect them, and have quite a group of different ones in my house. Some of the rare (read expensive) ones even come with basically an eye dropper to put just a bit on your targeted area. Those are definitely NOT what you use for making a vinaigrette. The same thing goes for the very cheap ones. While the addition of honey and the emulsification process in making this will help smooth out the “rough edges” of a cheap vinegar, you’ll enjoy this much better with a moderate quality vinegar.
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Balsamic Vinaigrette Dressing
- Yield: 2 cups 1x
Description
This wonderful dressing is great for salads or as a marinade! Try it with grilled veggies or chicken!
Store in an airtight container, refrigerated. Will keep for 5-7 days.
Makes about 2 1/4 cups
Ingredients
- 1/2 TBS dijon mustard
- 1/4 cups balsamic vinegar
- 1 TBS red wine vinegar
- 1 TBS honey
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 3/4 cup olive oil
- 1 cup canola oil
Instructions
- Pour olive oil and canola oil into container and set aside
- In a mixing bowl, add remaining ingredients and stir.
- While whisking briskly or using an immersion blender, slowly drizzle in the oil mixture to form an emulsion.
