Favourite Balsamic Vinaigrette Recipe
4 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic , crushed or finely chopped
3/4 cup really good extra virgin olive oil
Salt and freshly ground pepper , to taste
Combine the balsamic vinegar, mustard and garlic in a blender or food processor. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper.
I've made the dressing using a plug-in immersion blender which produced an almost mayonaisse consistency as a great deal of air was whipped into the dressing. When really thick like this it is a great addition to turkey sandwiches or even as a dip for veggies.
The Balsamic Vinegar that I prefer is Olivier 25 year old barrel aged from Italy. It's so sweet and mellow that its possible to do a full shot without making a face. Its available at Williams Sonoma, its my favorite thing in the store, I always have 2 or 3 bottles around, and even if I wasn't associated with the company I would buy it.