Balsamic Vinaigrette Dressing
Yield: 16 servings
Calories: 90kcal
A combination of tangy balsamic vinegar, olive oil, shallots and a touch of dijon mustard creates a flavorful dressing to make any salad more exciting.
Ingredients
- ¼ cup (60 ml) balsamic vinegar
- 2 tablespoons (18 g) minced shallots
- 2 teaspoons (10 ml) dijon mustard
- 1 teaspoon (4 g) mayonnaise, optional
- ½ teaspoon (2 g) kosher salt
- ¼ teaspoon black pepper
- ¾ cup extra-virgin olive oil
Instructions
- In a medium-sized bowl whisk together balsamic vinegar, shallots, mustard, mayonnaise if using, salt and black pepper.
- Slowing drizzle in olive oil, vigorously whisking until fully incorporated and thickened into a smooth vinaigrette.
- Taste and add more salt or pepper as needed.
Notes
- Recipe Yield: 1 cup
- Serving Size: 1 tablespoon (15 ml)
- Store balsamic vinaigrette in an airtight container in the refrigerator for up to 5 days. Whisk before serving.
- Mayonnaise can be omitted from the recipe. However, it helps to keep the dressing emulsified longer.
- MAKE IT VEGAN: Substitute the mayonnaise with vegan mayonnaise or omit.
- MAKE IT PALEO OR WHOLE30: Make sure that the mayonnaise is made with olive oil (most store-bought is made with soybean or canola oil), or omit. Check on dijon mustard to ensure it is approved.
Nutrition
Calories: 90kcal | Carbohydrates: 1g | Protein: 0.03g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 61mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 1g | Calcium: 0.3mg
Recipe Link
Recipe Video