|Balsamic vinaigrette, thick and tangy with a hint of sweetness and loads of umami|
|Balsamic vinaigrette with tiny tomatoes|
|Balsamic vinaigrette roasted grape tomatoes|
Use your best vinegar and extra virgin olive oil. This makes about 1 3/4 cups of dressing so be sure to use a container that is 2 cups or more, allowing you enough shaking room.
- 2 Tbs honey
- 1 Tbs dijon-style mustard (or any mustard, I often just use stone ground mustard)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbs dried basil
- 1-2 garlic cloves, sliced or minced (mince it for a stronger garlic flavor)
- 1/2 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- In your pint jar with a tight fitting lid, put in the honey, mustard, salt, pepper, garlic clove, dried basil and vinegar. Tighten on your lid well and shake shake shake for about 1 minute. You may need to stir the bottom of the jar after a minute to loosen any salt or honey that is being stubborn. Shake some more if this happens.
- Add 1/3 of the olive oil and shake again for a minute. Add another 1/3 of the olive oil, shake again. Add the last 1/3 of olive oil and really shake things now. It may take 1-2 minutes of shaking to get the desired thickness for your dressing.
- You can eat this immediately but the flavors improve a lot after 24 hours. Store in your refrigerator for up to a year.
Prep Time: 00:12
Cook time: 00:00
Total carbs: 2