AuthorAlicjaDThis recipe can be adapted to satisfy any taste, any dish, and occasion by choosing from any oil and vinegar combos.
Makes 1 Cup
¼ cup dark or white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 small shallot, minced
¼ tsp sea salt
¼ tsp ground black pepper
½ cup Extra virgin olive oil
1
Whisk together the balsamic, Dijon, honey, shallot, salt, and pepper until blended. Gradually whisk in the olive oil, blending well. Use immediately, or store in an airtight container in the fridge for up to 24 hours, and allow to come to room temperature before serving as the oil will have solidified.
Ingredients
¼ cup dark or white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 small shallot, minced
¼ tsp sea salt
¼ tsp ground black pepper
½ cup Extra virgin olive oil
Directions
1
Whisk together the balsamic, Dijon, honey, shallot, salt, and pepper until blended. Gradually whisk in the olive oil, blending well. Use immediately, or store in an airtight container in the fridge for up to 24 hours, and allow to come to room temperature before serving as the oil will have solidified.