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Recipe compliments of www.ITISAKEEPER.com
White Balsamic Vinaigrette
White balsamic Vinaigrette deserves a standing ovation for its versatility, subtle sweetness, and ability to elevate dishes without overpowering them.
Equipment
- Medium mixing bowl
- Glass jar with lid, optional
Ingredients
- ½ cup Extra-virgin olive oil
- ¼ cup White balsamic vinegar
- 2 tablespoons Honey
- ½ teaspoon All Purpose Seasoning
- 1 Garlic clove, grated
Instructions
- In a medium mixing bowl, whisk together the white balsamic vinegar, honey, All Purpose Seasoning, and grated garlic until well combined.
- Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and fully emulsified.
- Serve immediately, or transfer the dressing to an airtight jar and refrigerate until ready to use. Shake or whisk well before serving.
Christina's Notes
Slowly whisking in the olive oil helps create a smooth, creamy vinaigrette that stays emulsified longer.
If you prefer a sweeter dressing, add an extra teaspoon of honey to taste.
If white balsamic vinegar isn't available, substitute white wine vinegar for a slightly tangier dressing.
Add finely chopped fresh rosemary, thyme, basil, or parsley for an easy herb variation.
For extra garlic flavor, stir in up to 1 teaspoon garlic powder in addition to the grated garlic.
This vinaigrette is delicious on green salads, pasta salads, grilled vegetables, roasted asparagus, fresh tomatoes, or as a marinade for chicken, pork, or shrimp.
Prepare the dressing up to 1 week in advance and store it in a tightly sealed jar in the refrigerator.
Store leftovers in the refrigerator for up to 1 week. The olive oil may solidify when chilled, and the dressing will naturally separate. Let it sit at room temperature for 10 to 15 minutes, then shake or whisk well before serving.
If you prefer a sweeter dressing, add an extra teaspoon of honey to taste.
If white balsamic vinegar isn't available, substitute white wine vinegar for a slightly tangier dressing.
Add finely chopped fresh rosemary, thyme, basil, or parsley for an easy herb variation.
For extra garlic flavor, stir in up to 1 teaspoon garlic powder in addition to the grated garlic.
This vinaigrette is delicious on green salads, pasta salads, grilled vegetables, roasted asparagus, fresh tomatoes, or as a marinade for chicken, pork, or shrimp.
Prepare the dressing up to 1 week in advance and store it in a tightly sealed jar in the refrigerator.
Store leftovers in the refrigerator for up to 1 week. The olive oil may solidify when chilled, and the dressing will naturally separate. Let it sit at room temperature for 10 to 15 minutes, then shake or whisk well before serving.