Prep 10 mins
Cook 0 mins
An easy and delicious vinaigrette inspired by Emeril Lagasse. I switched it up to make it to our liking. I sometimes add OR eliminate the brown sugar and/or Dijon (depending on what I am using it for at that time). Taste the vinaigrette BEFORE adding any optional ingredients. Some people may choose not to use either, which is just fine. It all depends on your taste. Feel free to switch it up a bit and leave a note saying what you've changed. I hope you enjoy this versatile recipe.
- 1⁄4 cup balsamic vinegar
- 1 -2 teaspoon brown sugar (optional, to taste)
- 1 teaspoon Dijon mustard (optional, to taste)
- 1 -2 garlic clove (minced, to taste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4-1⁄2 cup olive oil (more or less to preference)
- In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using) until all is dissolved. Taste BEFORE using either one or both of the optional ingredients.
- Very slowly start to drizzle in the olive oil while continuing to vigorously whisk.
- Use immediately on your favourite salad of mixed greens and enjoy.
- *Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I'm in the mood for a salad, I don't have to bother making the dressing). Shake well before each use.
For the optional ingredients and amounts, I used 2 teaspoons of brown sugar,1 teaspoon of Dijon mustard and 2 cloves of minced garlic. I blended in the olive oil using a small food processor. This is a very good salad dressing that I will make again.
I like soya sauce instead of salt. Also, a pinch of raw sugar reduces the acidity. If you're a garlic lover, you know what to do.
We really enjoyed this dressing it has a nice balance of flavor. I left out the brown sugar and added a little grated shallot. Made for PRMRT