Simple Homemade Balsamic Vinaigrette Dressing
A lot of people are intimidated by the idea of making their own salad dressing. This recipe illustrates well why so many restaurants use balsamic vinaigrette as their house dressing. It’s simple to make with almost no prep time whatsoever and it stores well if you have leftovers.
Don’t forget it’s also delicious and really easy to do, and from a money standpoint, this recipe costs me pennies to make per batch.
This recipe yields about 1/2 cup, enough for 4 servings
INGREDIENTS
4 tablespoons extra-virgin olive oil
6 teaspoons balsamic vinegar
3 teaspoons minced garlic
1/2 teaspoon sugar (I use turbinado or honey when I have them)
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
INSTRUCTIONS
Just mix everything together.
Yeah, that’s really all there is to it. Really easy and much less expensive than buying it at the supermarket.
The olive oil is key in this recipe; it has a distinct flavor that will be missed if you make this dressing with another oil. If you’re feeling adventurous, try playing with the spices or adding some freshly chopped herbs. It’s your kitchen, your rules!
One closing note on storage: if you do store leftovers in the fridge, the olive oil is going to separate and solidify. That’s natural and it is perfectly okay to eat. All you need to do is take it out of the refrigerator and let it warm to room temperature for half an hour or so. Then when you are ready to use it, just give it a good shake and you’ll be ready to eat.
May 25th, 2008 at 6:39 am
[...] some carrots, celery, tomato (or anything else you like), add a touch of homemade dressing (like my simple balsamic vinaigrette) and a scoop of tuna salad. Simple, delicious, healthy and [...]