Balsamic Vinaigrette
Balsamic vinaigrette is simple to make and tastes so much better than any store-bought dressing. It has a perfect balance of tangy, sweet, and herb flavors and it will only take a few minutes to make.
Servings: 10 (makes a little over 1.5 cups)
Calories: 213kcal
Ingredients
- 1 cup extra virgin olive oil light tasting
- 1/2 cup aged balsamic vinegar (or regular)
- 2 tbsp dark brown sugar
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove pressed
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper
Instructions
- Combine all ingredients except for olive oil in a large mixing bowl.
- Start whisking vigorously until combined and then, slowly drizzling in olive oil. (Drizzling in the oil slowly while whisking will help emulsify the oil and vinegar together.)
- Once it's all incorporated, transfer the dressing into a container with a lid. You can use it right away to store for later.
- I recommend giving the vinaigrette up to a day to sit before using it. This will help marinade all ingredients together for better flavor. (You can use the dressing right away if needed, of course.)
Storing:
- It is always best to store the dressing in the refrigerator. Even though there is no dairy ingredients in it, there is still a chance for contamination and growth of bacteria at room temperature. So store this vinaigrette in the refrigerator, in a glass container with an air-tight lid.
Shelf Life:
- This vinaigrette should be good for up to 2 weeks when stored in the refrigerator. If you notice that some of the oil separated and solidified in the refrigerator, let it sit on the counter for 30-45 minutes to warm up or take off the lid and pop it in the microwave for just a few seconds. Shake it well before using.
Nutrition
Calories: 213kcal | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 132mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg