Easy Balsamic Vinaigrette

Stop buying salad dressings. It’s incredibly easy to whip up a tasty dressing or dip from ingredients you have on-hand. 

This dressing is great on salads, roasted veggies, or as a dip for artichokes. It’s important to include the mustard as it acts as an emulsifier, keeping the vinegar and oil combined. The finished dressing won’t taste mustard-y, promise.

Ingredients

• Olive oil (use the best quality extra virgin olive oil you have)
• Balsamic vinegar (again, better quality vinegar here is important. Look for varieties that are aged and don’t contain additives like caramel coloring)
• Dijon mustard
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• Grated garlic

Balsamic Vinaigrette

For a creamy, mild dressing that coats well, a ratio of 3:1 oil to vinegar works well. You can reduce the amount of oil for a sharper-tasting dressing.

Add 1/2 tsp mustard to the mixture. Start small and work your way up until it doesn’t readily separate after whisking.

Add remaining seasonings to taste. I rarely use more than 1 clove of garlic, as it can easily overwhelm.

Balsamic Vinaigrette