Equipment
Mixing bowl
or Small glass jar with lid
Whisk
or Fork
Ingredients
4 servings
Main
- 60 ml balsamic vinegar
- 7 g honey, runny
- 15 g dijon mustard
- 6 g dill, finely chopped
- 30 ml olive oil
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
88
Calories
0g
Protein
4g
Carbs
8g
Fat
0g
Fiber
4g
Sugar
144mg
Sodium
Method
01
Place the balsamic vinegar, honey, Dijon mustard, and chopped dill into a mixing bowl and season with salt and pepper.
02
Whisk the ingredients together until the honey and mustard are fully dissolved and the mixture is uniform.
03
Slowly drizzle the olive oil into the bowl while whisking constantly until the dressing thickens and becomes opaque.
Look for: The dressing should be smooth and no longer show distinct droplets of oil.
Chef's Notes
- For the best flavor, use a good quality balsamic vinegar. Age and origin significantly impact the taste; a thicker, sweeter balsamic will yield a richer dressing.
- Ensure your dill is fresh and finely chopped. If using dried dill, use about 1/3 of the amount specified and rehydrate it in a tablespoon of warm water for 5 minutes before adding.
- The key to a stable emulsion is to add the oil *very* slowly while whisking vigorously. This allows the oil to break into tiny droplets and suspend within the vinegar mixture.
- Taste and adjust seasoning before serving. Balsamic vinegar varies in sweetness and acidity, so you may need more or less honey, salt, or pepper.
- This dressing is best used within a few days and stored in an airtight container in the refrigerator. It may separate upon standing; simply whisk or shake well before serving.
Storage
Refrigerator: 1 week — Store in a sealed jar; shake well before use if separation occurs.
