Balsamic Vinaigrette

Mom’s homemade balsamic vinaigrette. Use a 16 oz. mason jar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put in mustard in bottom

Step 2

Add citrus juice

Step 3

Cut fruit into small pieces and throw in container and smash/muddle

Step 4

Add garlic, herbs, salt, pepper and muddled fruit. Mix in with mustard.

Step 5

Add balsamic vinegar - pour balsamic so glass container is between 1/3 to not quite 1/2 full

Step 6

Use fork to whip mustard mixture so it emulsifies/combines well with balsamic

Step 7

Taste - if it it too sharp add a dash of water. No fruit add dash of honey or sugar. You may want to add a dash of pepper and salt to taste at this point.

Step 8

Add olive oil. Vinegar to oil ratio is approx. 1 vinegar to 1.5 to 2 of oil. Before you whisk it you will see olive oil laying on top of balsamic mixture. You can eyeball the ratio of vinegar to oil easily now.

Step 9

Adjust to taste. Too much oil add a dash of vinegar. Too sharp add a little more oil

Step 10

Whisk it well to get it to emulsify

Step 11

Use a container with a lid because you can shake it before each use.

Step 12

I don't refrigerate. I leave on the counter on small plate or tile so it doesn't stain counter

Step 13

I change up the fruit by season and what I have in house. Same is true for fresh herbs.

Step 14

Honey or dash of sugar if needed for balance especially if you don't use fruit

Step 15

Use kosher salt or sea salt- less sodium in kosher salt and either of these salts provide nice flavor.

Step 16

Do not use garlic powder - will not translate.