Creamy Balsamic Vinaigrette
This balsamic vinaigrette is a tangy-sweet-garlicky game-changer! It’s optimized for unmatched creaminess and nuanced depth-of-flavor, and comes together in less than 10 minutes—add this to your meal-prep routine and get ready to drizzle exquisitely all week long!
Foto: Rainbow Plant Life
Ingredients
- ¼ cup (60g) aged balsamic vinegar ()
- 1 tablespoon Dijon mustard
- 2 cloves garlic (minced or grated (you can roughly chop if using a high-powered blender))
- 1 small shallot (roughly chopped (see Note 1))
- ½ teaspoon fine sea salt (plus more to taste)
- Freshly cracked black pepper
- ¼ cup + 2 tablespoons (84g) extra virgin olive oil
- 1 ½ to 3 teaspoons maple syrup or organic cane sugar
Steps
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To a food processor (or small-capacity blender, see Note 2), add the following ingredients: balsamic vinegar, Dijon mustard, garlic, shallot, salt, a generous amount of black pepper, and 1 ½ teaspoons maple syrup or sugar.
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Blend until smooth, scraping down the sides as needed. With the motor running, stream in the olive oil and blend until the olive oil has emulsified the dressing. Taste, adding more maple syrup for sweetness and season with salt or pepper as needed.
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Store in a sealed jar in the fridge for 10 to 14 days. If the oil solidifies in the fridge, simply add the sealed jar to a bowl of hot water and wait until the oil liquefies. Then whisk again (or shake the jar vigorously) to re-emulsify.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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