I have been making this dressing for 30 years, and until recently never measured anything as I made it. Since I never measured any ingredient, it came out a little different every time, which was perfectly fine except that people began asking me for the recipe. So I was forced to measure and test the recipe. I first started making this recipe when my children were young. My two sons were always starving at dinner, and if I served a salad with veggies and meat the salad would go untouched. So I started to follow the French custom to serve the salad as the first course. This way my family enjoyed a healthy salad to start our dinner, and every salad plate was empty when removed from the table. Additionally we got to spend more time together at the dinner table, which looking back was by far my most treasured time spent with my family.
I like to buy good quality olive oil and local honey. Ina Garten recommends that you buy several brands of olive oil, have a taste test and then you will always know which brand you prefer.
These 5 simple ingredients will change your life. Once you realize how easy it is to make this amazing dressing, you will never buy store bought salad dressing again!
Squeeze the juice of 1 lemon. Honestly, when I make this dressing I never measure anything, I do it by sight. So I always simply use the juice of 1 lemon. Having said that some lemons are super juicy and some are dry so I felt like I needed to give you a basis for measurement.
Combine the lemon juice, dijon, balsamic vinegar, and honey in a medium sized bowl. Place the bowl on a folded towel so the bowl will not slide around while you are pouring and whisking the oil in. Measure out your oil in a pourable container so you can slowly stream the oil in to emulsify your dressing.
You will need to purchase a small whisk if you do not have one. Once your dijon mixture is combined, slowly stream the oil into the bowl as you whisk constantly. You will see the dijon mixture slowly absorb the oil and thicken its viscosity. You can always stop pouring momentarily to make sure all the oil is absorbed into the mixture and then begin streaming the oil once more. You can not rush this, you may mess up your first batch by pouring too quickly but once you try it and understand how magical it is, you will be hooked!
BALSAMIC VINAIGRETTE RECIPE
Serves: 4 people
Prep Time: 10 minutes
SPECIAL TOOLS
- small whisk
INGREDIENTS
- 1 tablespoon lemon juice (1 lemon)
- 2 tablespoons dijon mustard (Grey Poupon)
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3/4 cup olive oil
PREPARATION
- Squeeze the juice of 1 lemon in a small bowl. Measure out 1 tablespoon and pour into a medium sized bowl.
- Add the dijon, vinegar, and honey to the lemon juice. Using a small whisk combine the ingredients till smooth.
- Place the bowl on a folded towel, so the bowl will not slide while you are simultaneously pouring the oil and whisking.
- As you begin whisking your dijon mixture with one hand, slowly pour the oil into the bowl with a fine stream, constantly whisking. Slowly the mustard mixture will emulsify and absorb the oil. You can stop midstream and keep whisking if are nervous the first time to make sure all the oil in incorporated before more oil is added.
Note: Store the dressing in a airtight container for up to 3 days in the refrigerator. Before using, let it come to room temperature and re whisk as needed.