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Balsamic Dressing
This delicious balsamic vinegar salad dressing recipe produces a vinaigrette style dressing with perfectly balanced flavours and real depth.
Servings: 10
Ingredients
- 60 ml balsamic vinegar
- 120 ml olive oil
- 2 tsp Dijon mustard
- pepper and salt to taste
Optional
- 1 tbsp runny honey - if your vinegar lacks sweetness and body
Instructions
- Put all the ingredients in a jar.
- Screw the lid on tight and shake well.
- Taste and adjust if necessary. When you are happy with the dressing, transfer to a suitable serving or storage bottle and keep in the fridge, bringing the dressing up to room temperature to serve.
Notes
Storage
Fridge – Like most dressings (unless you use fresh herbs), this balsamic vinegar salad dressing will keep for well over a week in the fridge. You just need to remember to let them come to room temperature for 30 minutes before you use them as the oil can solidify.Hints and tips
- Choose a jar with a wide neck and a lid that screws on securely to shake the dressing. Use a funnel to transfer to a storage jar or bottle.
- Serve at room temperature. The olive oil will thicken and even start to solidify when chilled.
- If you buy a balsamic vinegar that proves disappointing, add up to a tablespoon of runny honey to compensate.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 103kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.004mg | Calcium: 2mg | Iron: 0.1mg