Small Bowl of Balsamic Vinaigrette

Balsamic Vinaigrette


Euro-American
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 cup
*
10 min
Best		 An excellent Salad Dressing, especially for green salads. While the formula is quite French, the vinegar is strictly Italian".




1-1/2
1
1/2
1
2
1
1/3
-------
2/3
oz
cl
c
T
T
t
t
---
c
Shallot
Garlic
Balsamic Vinegar (1)  
Dijon Mustard
Honey (2)
Salt
Pepper
---------
Olive Oil, ExtV
Make   -   (10 min)
  1. Chop SHALLOT very fine. Crush GARLIC and chop very fine.
  2. Whip together All Items except Olive Oil. Alternatively, use a Processor, Mixie, or Blender - then you get a smoother product and don't have to chop the Shallot and Garlic as fine.
  3. Whip in Olive Oil a little at a time, or stream it gradually into the mixing machine.
  4. Pack in a tightly sealed jar so it can be shaken up before pouring onto a salad. Refrigerated in the jar it will last for a few weeks. If the Olive Oil hardens, just warm it up a bit.
NOTES:

  1. Balsamic Vinegar:

      These vinegars vary greatly in characteristics and quality. For recipes like this you should use a quality "industrial" version (blue seal). For details see our Balsamic Vinegar page.

  2. Honey:

      This can be replaced by Maple Syrup (more American), partially refined Sugar, or Agave Nectar (more Yuppie).

  3. Variations:

      Quick versions may skip the Shallot and Garlic, and even the Honey. Make your own choices.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
giv_vinbal1. 240530 inet   -   www.clovegarden.com
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