I haven't mastered many things in life, but I have indeed graduated from the school of perfect salad dressing... My balsamic vinaigrette is rich and thick, not too oily and not too tangy. It's loaded with flavor from fresh herbs and sweet enough to balance the vinegar's acidity. Best of all, it keeps Mr. Buena Vida begging for salad!
"I Love You Most" Balsamic Vinaigrette
Makes 8 oz.
- 1 garlic clove
- 1 1/2 T. Dijon mustard
- 1/3 C. balsamic (I use Lucini or Colavita)
- 3/4 C. extra virgin olive oil
- 1 1/2 T. honey
- 1 1/2 T. fresh basil and flat leaf parsley, minced
- S&P to taste (optional)
Food Processor Instructions (the super-fast way)-
First, run the garlic clove through a mini food processor. Then, add the rest of the ingredients (except for herbs) and run until it's completely emulsified. Now stir in minced herbs.
Mincing & Whisking Instructions (the old school way)-
If you don't want to use a food processor, mince the garlic and herbs. Add all of the ingredients except for the oil into a small bowl. Slowly stream in the oil and whisk until thick and creamish. You'll know to stop whisking when there is no oil ring at the top.
Because it's so thick and wonderful a little goes a long way.
Keep refrigerated for a couple weeks. After refrigeration stir and set out for a few to soften.