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Balsamic Vinaigrette
This will keep happily in the fridge for up to one month. It takes just minutes to make and is far superior to any shop-bought alternatives. You can adapt this vinaigrette to your own tastes by using red or white wine vinegar, or experiment with different oils
Ingredients
- Makes about 175 ml/6 fl oz
- time: N/A
- oven temp: N/A°C / N/A°F
- 50 ml/2 fl oz balsamic vinegar (preferably 9 year old Toschi)
- 150 ml/1/4 pint olive oil
- 2 tsp Dijon mustard
- salt and freshly ground black pepper
Balsamic Vinaigrette
Place the balsamic vinegar in a screw-topped jar, add a good pinch of salt and shake until the salt has dissolved.
Add the olive oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed.