Honey Balsamic Vinaigrette (how to make)
Today we’re going to talk about my favorite vinaigrette.
After all, I’ve made this honey balsamic vinaigrette at least a dozen times over the past two months. I figured it was time to formally share the recipe with you.
This dressing first made it’s way into my life when I made this Baby Greens Salad. Baby greens taste better dressed with tart vinaigrettes. Hence the reason my baby greens salad needed a good vinaigrette to dress it with. Should I buy one? Should I make one?
Considering the fact that I’ve been trying to remove processed ingredients from my diet, homemade dressing won that battle.
Things to know about this Honey Balsamic Vinaigrette.
- You can make it in a jar.
- It uses the 4 parts oil, 2 parts vinegar ratio.
- I used O brand Honey White Balsamic Vinegar.
- Spicy or Dijon mustard may be used as the emulsifier.
- Garlic is it’s friend. Use garlic, alter the amount to suit your taste.
- It tastes great with raw carrots, brussels sprouts and BABY GREENS!
Things to know about making vinaigrettes.
- Use an emulsifier to prevent the oil and vinegar from separating. 1 tsp per 2 tbsp of vinegar will work. Greek yogurt, mustard and fresh garlic are a few of my favs to use.
- Research ingredients and use what pairs well with the ingredients of your salad.
- Use the 4 parts oil, 1-2 parts vinegar rule. For my recipe, I used 4 parts oil, two parts vinegar. You can always add more oil or vinegar, if needed.
- A little goes a long way. If you over-drizzle your salad, you will have a soupy, over-flavored mess. When dressing your salads, start with a little and gradually add more.
- Store them in your refrigerator for 1-2 weeks. If you’re using a dairy based emulsifier, play it safe and toss it after a week.