Any good salad needs a good salad dressing. This balsamic vinegar salad dressing is so diverse and works well with so many different types of dressings. the mustard helps to thicken it just a little bit and adds a burst to the flavor. It keeps at room temperature for 5-7 days (don’t store in the refrigerator, as the olive oil will harden).
Balsamic Vinegar Salad Dressing
2 Tbsp balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp sugar
1/4 tsp salt
freshly black pepper
1 clove garlic, peeled and smashed
1/4 cup extra virgin olive oil
- In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.
- Continue to whisk, adding olive oil in a thin stream until emulsified.
how would this taste without the sugar ???
Because there is such a little amount of sugar it won’t make much of a difference. I have certainly made it without sugar.
Just above the recipe, it ends with a fragment…..”It keeps” Were you going to say how long the dressing keeps in the refrigerator?
Oops! I fixed it. It keeps at room temperature best. If refrigerated the olive oil will solidify because it’s a monounsaturated fat.
I will substitute Monk fruit for the sugar! Smile!
Is there something I could use in place of the mustard if I have a mustard allergy? Thanks!
You can leave the mustard out completely. If so, add some capers, extra garlic, or go citrus with a squeeze of orange.
How many servings is this recipe?
This would make about 3 servings.