Balsamic Vinaigrette
½ small shallot, peeled and diced
8–10 fresh basil leaves, finely minced (or 1½ tsp dried basil)
1½ tsp Dijon mustard
2 Tbsp sugar (or substitute honey/agave)
¾ cup balsamic vinegar
2 cups oil (use light olive or neutral oil)
Sea salt and cracked black pepper to taste
Directions
1. Whisk together shallots, basil, Dijon mustard, sugar, and balsamic vinegar in a large bowl.
2. Slowly drizzle in the oil while whisking constantly until emulsified.
3. Season with salt and pepper to taste.
4. Store in the fridge for up to 14 days. Shake well before each use.
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