White Balsamic Vinaigrette
For a recent Mother’s Day, my husband and I gave my 90 year old mother a “boat motor”, or more precisely, an immersion blender. The first thing we tried was a simple vinaigrette. This recipe can be made by hand, but the immersion blender helps bring out the best of the garlic.
White Balsamic Vinaigrette
A simple vinaigrette for salads
Equipment
- Immersion Blender
Ingredients
- 2 tbsp Dijon mustard
- 1/4 cup white Balsamic vinegar
- 3/4 cup extra virgin olive oil
- 1 clove garlic
- 1 tbsp finely chopped shallot
- salt and freshly ground pepper to taste
Instructions
- Cut the garlic in small chunks, such as in fourths. The garlic will added garlic flavor to the dressing, but won't actually be used on the salad itself. It should stick to the bottom of the immersion container or whatever bowl you use. Place this cut up clove in either the container the immersion blender comes with or a bowl with high sides that are high enough to hold all the liquid ingredients about half-way up the side of the bowl. The high sides allow for lots of room for the immersion blender to work without splattering the contents all over yourself.
- Add to the garlic, the mustard and the vinegar.
- Using the blender on medium speed, blend the garlic, mustard, and vinegar.
- Add the olive oil to the bowl, and use the blender to immulsify the mixture. Lift the blender up and down a bit to get all the liquid immulsified.
- Add the shallots, blend again.
- Taste for salt and pepper. I found that only a few twists of a pepper grinder are needed.
- The dressing keeps well in the refrigerator for a week. Before dressing the salad, re-whisk or if stored in a container with a good lid, shake the mixture well.