Creamy Balsamic Vinaigrette Recipe
This creamy balsamic vinaigrette is one of my personal favorite salad dressing recipes - and I have a lot on my blog! The combination of Dijon and grainy mustard adds wonderful flavor to the recipe. You'll notice there is no dairy in this recipe; the creaminess comes from emulsifying the oil into the dressing, similar to turning oil into mayonnaise. You'll be amazed at how creamy it becomes after a good whisk!
Ingredients
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon balsamic vinegar
- ¼ cup olive oil
- ⅛ teaspoon EACH: salt and pepper
Instructions
- Whisk the salad dressing ingredients in a small bowl until it becomes creamy.1 tablespoon grainy mustard, 1 tablespoon dijon mustard, 1 tablespoon balsamic vinegar, ¼ cup olive oil, ⅛ teaspoon EACH: salt and pepper
- Thin the dressing with up to a tablespoon of water, as needed.
- Either use the dressing right away or store it in a jar in your fridge for up to 2 weeks.
Notes
Storage: This dressing will keep for at least 2 weeks in your fridge. The olive oil will solidify in the cold, so you will need to take it out a few minutes before using it and let it come to room temperature. If it looks runny after it thaws, give it a whisk or shake the jar, and it will come together again.
Serving: 1 tablespoon, Calories: 64kcal, Carbohydrates: 1g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 79mg, Potassium: 7mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg