balsamic vinaigrette
This is one of the best salad dressing I have ever made. It is from Gourmet Magazine 2008. It keeps well for 2 weeks and we have it on just about any type salad.
prep time
cook time
method
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yield
1 3/4 cups
Ingredients
- 3/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 1 1/2 tablespoons chopped basil
- 1 tablespoon chopped flat leaf parsley
- 1 1/2 teaspoons mild honey
- 1/4 teaspoon chopped chives
- 1/4 teaspoon minced shallot
- 1/4 teaspoon minced garlic
- 1/8 teaspoon hot sauce such as tabasco
- 1 cup canola oil....i only use olive oil
How To Make balsamic vinaigrette
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Step 1Throw everything except oil into a food processor or blender with 1/2 tsp salt and pepper until well combined. With motor running add the oil in a slow stream and process until well combined. Season to taste with salt. Store in a glass jar and chill in fridge. Keeps 2 weeks.
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