Name: Favorite Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 3
Cuisine: Italian
Ingredients: 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup or honey; 2 medium cloves garlic, pressed or minced; ¼ teaspoon fine sea salt, to taste; Freshly ground black pepper, to taste; ½ cup extra-virgin olive oil

Ingredients

3 serv.

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
2 medium cloves garlic, pressed or minced
¼ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
½ cup extra-virgin olive oil

Instructions

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1 In a liquid measuring cup or bowl, combine everything but the oil (the vinegar, mustard, maple syrup, garlic, salt and several twists of black pepper).
2 Stir the mixture well with a small whisk or a fork until the ingredients are completely mixed together. While whisking, drizzle in the oil until it’s thoroughly combined.
3 Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
4 Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.