An Italian Grandma’s Balsamic Vinaigrette Recipe: Your New Go-To Salad Dressing Recipe by Ann Marie G. Halstead
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Originating in Modena, Italy, balsamic vinegar is a dark, concentrated, strongly flavored vinegar. The first reference to balsamic vinegar was in 1046 – back then it was used as a disinfectant! Today, balsamic vinegar is utilized in cooking and used by professional and home cooks around the world, on salads and more.
I love balsamic vinegar and balsamic vinaigrette is my favorite salad dressing. Of course homemade is the best. This balsamic vinaigrette recipe is my mom’s. Use this delicious dressing either chilled or at room temperature. Serve over salad with store-bought or homemade croutons.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: Makes about 1/2 cup
Ingredients
- 6 tablespoons balsamic vinegar
- 1/4 cup lemon juice
- 1 teaspoon raw honey
- 2 teaspoons Dijon mustard
- 6 tablespoons extra virgin oil
- crushed red pepper flakes (optional)
Here’s how to make it:
- In a bowl, whisk together balsamic vinegar, lemon juice and honey.
- Slowly add oil while whisking.
- Stir in mustard. Mix well. Add crushed red pepper flakes, if using.
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I've also substituted maple syrup for the honey and like that version even more. Adding a splash of organic cider vinegar instead of the lemon also gives the dressing a wonderful tang. I adjust recipes all the time making them uniquely mine.