Few days back, my friend made a delicious and classic grilled peach and feta salad using bottled vinaigrette. I set out to recreate the salad recipe with a twist of my own. I’ve already shared the salad recipe on the website earlier. But then I got thinking why not also make a homemade version of the vinaigrette as well. I started by making the most basic balsamic vinaigrette from scratch, that turned out to be so perfect!
This is my week two of using this balsamic vinaigrette and I cannot get enough of it. It tastes far better than the store-bought ones. This dressing has the perfect balance of tang and sweetness. It is neither too acidic nor too oily – a perfect blend of how a dressing should be, sans the preservatives.
All you have to do is spend 20 minutes in the kitchen to prepare a huge bottle of vinaigrette and easily store it in your pantry for upto a month. You can drizzle it on a variety of salads, on a side of steamed vegetables, chicken wraps, use it as balsamic reduction on grilled meats or on appetizers like caprese skewers, etc.
BALSAMIC VINEGAR or BALSAMIC VINAIGRETTE
I often get asked what is the difference between the vinegar and the vinaigrette. The major difference is – one is the “ingredient” used to “prepare the other”. Vinegar is used to make the vinaigrette.
TOP REASONS WHY YOU SHOULD MAKE THIS AT HOME
- You will not only have access to balsamic vinaigrette that is as fresh as possible, but you’ll also have complete control over the ingredients and flavor.
- Since bottled balsamic vinaigrettes are sometimes heavy in preservatives, this homemade vinaigrette turns significantly beneficial for people who are trying to regulate their sodium and/or sugar intake for health reasons.
Super Tasty Balsamic Vinaigrette
- 1 Tbsp. Honey
- 1 Tbsp. Dijon mustard
- ½ Tbsp. Fine sea salt
- ½ Tsp Fresh black pepper, finely ground
- 1 large Garlic clove, minced
- ¼ Cup Balsamic vinegar
- ½ Cup Extra virgin olive oil
- In a small mixing bowl, whisk together the honey, balsamic vinegar, dijon mustard, salt, pepper and garlic.
- Add the oil and whisk thoroughly to combine.
- Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate. Shake well before serving.
- This recipe yields about ¾ of a cup of balsamic vinaigrette
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Because of the high acidity of this vinegar-based salad dressings, the vinaigrette lasts a long time when stored properly. Once the dressing is prepared, fill it in a mason jar and then tightly screw on the lid. It can be stored in the refrigerator for 1-2 months. Balsamic vinaigrette can also be frozen. Freeze in a airtight container for up to 3 months. To use, thaw the vinaigrette in the refrigerator overnight.
- When looking for balsamic vinegar to make this recipe, make sure you purchase an unadulterated product. Look for balsamic that is produced on smaller farms with a high level of quality control.
- To make a good quality balsamic vinaigrette you need a good quality balsamic vinegar like these ones – Balsamic Vinegar Of Modena, Monari Federzoni Vinegar Balsamic Vinegar of Modena, Pompeian Gourmet Balsamic Vinegar or any other variety available at your nearest grocery store.
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