{"id":776,"date":"2024-01-26T18:46:46","date_gmt":"2024-01-26T23:46:46","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=776"},"modified":"2024-01-26T18:54:53","modified_gmt":"2024-01-26T23:54:53","slug":"the-wannabe-gourmets-house-balsamic-vinaigrette","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=776","title":{"rendered":"The Wannabe Gourmet’s House Balsamic Vinaigrette"},"content":{"rendered":"
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It’s difficult to make a vinaigrette and photograph it to make it look like something appetizing, so please forgive my indiscretion. – Jonathan<\/em><\/p>\n\n\n\n

In a mason jar with a tight fitting lid (or in my case, a repurposed pasta sauce jar), combine:<\/p>\n\n\n\n

3\/4 cup extra virgin olive oil
1\/4 cup Balsamic Vinegar di Modena (or your favourite type of Balsamic)
1 T granulated garlic (I use granulated roasted garlic)
2 T Italian seasoning
1\/4 to 1\/2 tsp Dijon mustard (optional)
1\/2 tsp fresh finely ground black pepper
salt, if needed.<\/p>\n\n\n\n

Close lid tightly and shake vigorously. Allow to sit for one to two hours to allow the flavours to meld. Store leftovers in the refrigerator for 3-4 weeks.<\/p>\n\n\n\n

N.B.:<\/em> The Dijon mustard acts as an emulsifier, giving the vinaigrette a more creamy consistency, but to use or not is up to you. Purists would not include it.<\/p>\n

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It’s difficult to make a vinaigrette and photograph it to make it look like something appetizing, so please forgive my indiscretion. – Jonathan In a mason jar with a tight fitting lid (or in my case, a repurposed pasta sauce jar), combine: 3\/4 cup extra virgin olive oil1\/4 cup Balsamic … Continue reading The Wannabe Gourmet’s House Balsamic Vinaigrette<\/span> →<\/span><\/a><\/p>\n

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