Classic Balsamic Vinaigrette

Ingredients

Equipment Needed

• •Medium mixing bowl
• •Wire whisk
• •Glass jar with tight-fitting lid (12-16 oz capacity)

Instructions

1. 1

   Prepare the garlic

   Mince the garlic finely, then sprinkle a pinch of salt over it. Use the flat side of your knife to mash and drag the garlic against your cutting board, working it into a smooth paste. This breaks down the cell walls and distributes garlic flavor evenly throughout the dressing. Chunks of raw garlic are unpleasant. Paste disappears into silk.

   The salt acts as an abrasive. Without it, garlic slides around under your knife rather than breaking down.
2. 2

   Build the base

   In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, garlic paste, honey, salt, and pepper. The mustard should dissolve completely into the vinegar, creating a slightly thickened base. Taste it now. This is your foundation. Adjust salt or honey if needed before adding oil.

3. 3

   Create the emulsion

   Set your bowl on a damp kitchen towel to keep it steady. Add the olive oil in a very thin stream while whisking constantly, starting with just drops and increasing to a pencil-thin drizzle as the emulsion forms. This should take a full minute, maybe two. The dressing will transform from thin and sharp to creamy and unified. You'll see it thicken and turn glossy.

   If you add oil too quickly and the dressing breaks (separates into pools of oil), start fresh with another teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it.
4. 4

   Taste and adjust

   Dip a lettuce leaf into the finished vinaigrette. Tasting dressing on a spoon tells you nothing useful. On greens, you'll know immediately if it needs more salt, more acid, or a touch more honey. The balance should be bright but not puckering, sweet but not cloying, with olive oil rounding everything into harmony.

5. 5

   Transfer and store

   Pour the vinaigrette into a clean glass jar with a tight-fitting lid. It will keep refrigerated for up to three weeks. The olive oil may solidify when cold. Let the jar sit at room temperature for ten minutes before using, then shake vigorously to re-emulsify.

Chef Tips

• •Spend your money on the olive oil, not the balsamic. A quality extra-virgin with fruity, peppery notes will do more for your dressing than expensive vinegar. Look for oil with a harvest date on the label and use it within a year.
• •For a faster method, combine all ingredients except oil in a jar, add the oil, secure the lid, and shake vigorously for thirty seconds. The emulsion won't be quite as stable, but it works for weeknight cooking.
• •This vinaigrette multiplies easily. Double or triple the recipe and keep it on hand. Once you have good dressing in the refrigerator, salads happen almost by accident.
• •Try this on more than lettuce. Drizzle over sliced tomatoes with fresh mozzarella. Spoon over grilled zucchini or asparagus. Use as a marinade for chicken thighs. Dip crusty bread directly into the jar when no one is watching.

Advance Preparation

• •Vinaigrette keeps refrigerated in a sealed glass jar for up to three weeks. The flavor actually improves after a day as ingredients meld.
• •Always bring to room temperature before serving. Cold olive oil mutes flavor and the dressing won't coat greens properly.
• •If separation occurs after storage, shake vigorously for twenty seconds to re-emulsify. A properly made vinaigrette will come back together easily.

Frequently Asked Questions

Nutrition Information

1 serving (about 20g)