AuthorAlicjaD
RatingDifficultyBeginner

This recipe can be adapted to satisfy any taste, any dish, and occasion by choosing from any oil and vinegar combos.
Makes 1 Cup

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Yields1 Serving
 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.

Basic Balsamic Vinaigrette