Sauces & Dressings
Classic Balsamic Vinaigrette
Whisking in the olive oil in a slow, thin stream while constantly whisking, rather than dumping it in all at once, is what forces the oil into tiny droplets that stay suspended in the vinegar instead of separating back out.
Ingredients
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 cup extra virgin olive oil
- 1 tsp allulose (optional)
- salt and pepper to taste
Method
- 1
Whisk balsamic vinegar, Dijon mustard, minced garlic, and allulose if using together in a bowl.
- 2
While whisking constantly, drizzle in the olive oil in a slow, thin stream — adding it this slowly while whisking is what forces the oil into tiny droplets that stay suspended throughout the vinegar instead of pooling and separating back out within minutes; the mustard also helps bind the two together into a stable emulsion.
- 3
Continue whisking until the dressing looks thick and slightly creamy, with no visible pooled oil.
- 4
Season with salt and pepper to taste.
- 5
Store in an airtight jar in the fridge up to 1 week, shaking well before each use since it will separate over time.