Nutrition Information

Vinaigrette, Balsamic

by Pierre S. Aoukar, MD
Posted: March 3

INGREDIENTS:

1 parts balsamic vinegar
1 parts extra virgin olive oil
1/24 part sea salt
crushed black pepper to taste
fresh crushed garlic, pinch (optional)
dried oregano, pinch (optional)
fresh thyme, pinch (optional)
fresh basil, pinch (optional)

Measurements: 3 teaspoons = 1 Tablespoon

DIRECTIONS:

Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make ½ cup of balsamic vinaigrette, you would use: 4 Tb vinegar, 4 Tb olive oil, and 1/2 tsp. salt. Buy the best balsamic vinegar you can afford. This means the older the vinegar, the more expensive it will be, but also the sweeter and more complex the flavor will be. You can get a pretty decent bottle for about ten dollars. Use your taste and judgment for the remainder of the ingredients. I love garlic, so I like to use garlic in almost everything, but I don’t think this dressing will lose anything if you don’t add garlic. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. You can also use a hand whisk; however, this does not do as well of a job emulsifying the ingredients. Dressing will keep indefinitely if refrigerated.

Reference:
Balsamic Vinaigrette, The Recipes of Dr. Aoukar