Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Balsamic Vinaigrette
Homemade salad dressings are the best, and balsamic vinaigrette is one of my favorites!
Course
Condiment
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
1
pint
Calories
20
kcal
Author
Colleen @ Grow Forage Cook Ferment
Ingredients
⅓
cup
extra virgin olive oil
⅔
cup
balsamic vinegar
1
lemon juice and zest
1-2
Tablespoons
shallots
finely minced
1
Tablespoon
Dijon mustard
1
teaspoon
salt
few
grinds
pepper
herbs
such as oregano or basil
US Customary
-
Metric
Instructions
Mince the shallots.
Zest the lemon.
Then put a spoonful of mustard into your salad dressing vessel along with the shallots, lemon zest and lemon juice.
Fill the jar about 1/3rd of the way will balsamic vinegar. I usually do a little more than 1/3rd, but less than half
Add the salt, freshly ground pepper, and whatever seasonings you like. I usually do dried oregano and basil.
Then fill almost to the top with a good quality olive oil.
Cover with a lid and shake the jar vigorously for a minute or two.
Notes
Refrigerate to store balsamic vinaigrette almost indefinitely.
Nutrition
Serving:
1
Tablespoon
|
Calories:
20
kcal
|
Fat:
2
g
|
Sodium:
80
mg