Equipment
Mixing bowl
or Glass jar with tight-fitting lid
Whisk
or Fork
Ingredients
6 servings
Vinaigrette Base
- 60 ml balsamic vinegar
- 120 ml extra virgin olive oil
- 15 g dijon mustard
- 20 g honey
- 1 garlic, minced
- 3 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
199
Calories
0g
Protein
5g
Carbs
20g
Fat
0g
Fiber
4g
Sugar
225mg
Sodium
Method
01
Peel and mince the garlic clove finely to ensure it distributes evenly throughout the dressing.
2m
02
In a mixing bowl, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, fine sea salt, and black pepper. Whisk until the honey and salt are fully dissolved.
1m
03
While whisking constantly, pour the extra virgin olive oil into the vinegar mixture in a slow, steady stream. Continue whisking until the dressing is fully emulsified, thickened, and glossy.
2mLook for: Thickened, glossy, and homogeneous with no visible oil separation
Chef's Notes
- Using a high-quality, aged balsamic vinegar will yield a naturally sweeter and more complex flavor profile, requiring less honey.
- The Dijon mustard acts as a crucial mechanical emulsifier. Its mucilage helps bind the oil and water particles, preventing the vinaigrette from separating.
- For a quicker, equipment-free method, place all ingredients in a glass jar with a tight-fitting lid and shake vigorously for 30 to 45 seconds until emulsified.
- Mincing the garlic into a paste with the salt before adding it to the bowl helps release its essential oils and prevents harsh bites of raw garlic.
Storage
Refrigerator: 2 weeks — Extra virgin olive oil will solidify when chilled. Let sit at room temperature for 15 minutes and shake well before using.
