Maple-Dijon Balsamic Vinaigrette
Course: Dressings, PopularServings
12
servingsBlending time
2
minutesCalories
110
kcalServing size
2
tablespoonsWe always wondered why creamy balsamic vinaigrettes from restaurants were simultaneously so good and nothing like anything you could buy in the store. The secret, we found, is you need to make yourself. You need to combine the two liquids that don’t normally mix (oil and balsamic vinegar) with a third ingredient (dijon). You need to emulsify. Chefs keep it a secret because they need to keep their job. But with three simple ingredients and a few seconds in your blender, you have a restaurant-quality answer to “do you have a creamy balsamic?”
Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper, to taste
- Upgrade Option
1/4 cup pure maple syrup (adds a delightful sweetness)
Directions
- Add balsamic vinegar, Dijon mustard, maple syrup (if using), salt, and pepper to your blender container.
- Start blending on low speed (variable speed 1).
- While the blender is running, remove the lid plug, slowly pour the olive oil through the lid opening to create a proper emulsion.
- Gradually increase to high speed (variable speed 10).
- Blend on high for 30 seconds to fully emulsify the dressing.
- Taste and adjust seasoning if needed.
- Transfer to a sealed container and refrigerate. Will keep for up to 2 weeks.
Notes
- Serving Suggestions: Great for drizzling over mixed green salads, excellent as a marinade for grilled vegetables, delicious when tossed with roasted vegetables. Try as a dipping sauce for crusty bread.
- Yield: Makes approximately 1 1/2 cups of dressing (1 1/4 cups without maple syrup)
- Serving size: With maple syrup: 2 tablespoons per serving (yields 12 servings) – 110 calories per serving. Without maple syrup: 1 2/3 tablespoons per serving (yields 12 servings) – 93 calories per serving
- For a thicker dressing, increase the amount of Dijon mustard
Leave a Reply to Robert Cancel reply