Balsamic Vinaigrette Dressing Recipe

Vinaigrette

1. 1

   Prep aromatics

   Peel and very finely mince or grate the shallot and mince the garlic. Place both in a small bowl to allow their flavors to mellow for a minute while you measure the other ingredients.

2. 2

   Combine acidic elements

   In a medium small bowl or in the jar you will use for storage, add the balsamic vinegar, Dijon mustard, honey and fresh lemon juice. Whisk or stir vigorously until the mustard and honey are well incorporated and the mixture looks slightly smooth.

3. 3

   Emulsify

   While whisking continuously, slowly drizzle in the extra-virgin olive oil in a steady thin stream so the oil emulsifies with the vinegar mixture. If using a jar, add the oil, seal the lid, and shake vigorously for 20–30 seconds until thickened and combined.

4. 4

   Add aromatics and season

   Stir in the minced garlic and minced shallot. Add sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.

5. 5

   Adjust consistency

   If the vinaigrette is too thick or sharp, whisk in up to 1 tablespoon of room-temperature water, 1 teaspoon at a time, until you reach the desired consistency and balance of acidity.

6. 6

   Rest and finish

   Let the vinaigrette sit at room temperature for 10 minutes so the flavors marry. Before serving, whisk or shake again to re-emulsify because the dressing may separate on standing.

7. 7

   Storage

   Store in a sealed jar in the refrigerator for up to 7 days. Bring to room temperature and shake well before each use; whisk briefly if fully separated.