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Balsamic vinaigarette
Like so many other things worth eating, once you've had homemade salad dressing you can't go back.
I learned this lesson when I made my first batch of balsamic vinaigarette. When you buy this stuff off the shelf, it's overly sweet, oily, bland, and one-dimensional tasting. But when you make it yourself, it's wonderfully assertive, bold but not overpowering, subtle, and complex.
Plus it's super-easy to make.
Are you sold yet? Seeing the stuff in action ought to do the trick....
Nikon D50
Balsamic vinaigarette
A Jitterbean original
Serves a lot.... a little goes a long way!
1/2 cup balsalmic vinegar
3/4 cup extra-virgin olive oil
2 tablespoons fresh oregano or thyme, minced
1 small shallot, minced
1-2 tablespoons dijon mustard
Thoroughly blend the balsamic vinegar, the shallot, the herbs, and the mustard with a whisk or in the work bowl of a food processor.
While stirring constantly, add the olive oil to the mixture by slowly pouring it in a thin stream. If the dressing is not thoroughly incorporated and the if the oil and vinegar are trying to separate, add a little more mustard until you have a smooth emulsion.
Let sit for about thirty minutes before serving to let the flavors blend.