A simple vinaigrette that is equally at home on mixed greens, grilled veggies, chicken, and pasta salads -- or even as a marinade.
- 5 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 clove garlic, smashed
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons olive oil
Makes about 1 cup
In a nonreactive mixing bowl, whisk together vinegar, mustard, sugar, salt, pepper, and garlic. While whisking, add oils in a thin, steady stream until completely incorporated and dressing is emulsified. Use immediately, or refrigerate in a covered nonreactive container, up to 1 week.
Cook's Note: This vinaigrette is best if allowed to sit for at least 10 minutes to allow the garlic to infuse. (Discard the garlic before serving.)
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