My husband LOVES balsamic vinegar. He likes it as a vinaigrette for salads, but mostly, he loves it mixed with some olive oil and fresh ground pepper to dip french bread in. We have a little difference of opinion on proportions of olive oil and balsamic in this mix! Oddly enough, despite his love for it, I've never made my own balsamic vinaigrette until this week. He hasn't even been home to try it yet! Here's an Emeril recipe for a very basic balsamic vinaigrette.
Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 tsp dark brown sugar, opt
1 Tbs chopped garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 cup olive oil
Put vinegar and spices into a lidded jar. If your balsamic is not a high quality, add the brown sugar for fullness of flavor (I put 1 tsp of light brown sugar when I made it). Add olive oil. Shake well and serve.
**I had mine over a salad of green leaf lettuce, chopped tomato, and some cubed mozzarella. It was pretty good. I would say though, that 1 Tbs of garlic was too much. My garlic had a real bite to it though, so I felt like it was very strong. Maybe 2 tsp? You can adjust this to your tastes by adding some different herbs to it.
Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 tsp dark brown sugar, opt
1 Tbs chopped garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 cup olive oil
Put vinegar and spices into a lidded jar. If your balsamic is not a high quality, add the brown sugar for fullness of flavor (I put 1 tsp of light brown sugar when I made it). Add olive oil. Shake well and serve.
**I had mine over a salad of green leaf lettuce, chopped tomato, and some cubed mozzarella. It was pretty good. I would say though, that 1 Tbs of garlic was too much. My garlic had a real bite to it though, so I felt like it was very strong. Maybe 2 tsp? You can adjust this to your tastes by adding some different herbs to it.
No comments:
Post a Comment