Creamy Balsamic Vinaigrette
Ingredients:
½ cup balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon black poppy seeds
1 cup extra virgin olive oil
Instructions:
Blend the Base Ingredients: In a food processor, combine balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, salt, pepper, and poppy seeds. Process until smooth.
Slowly Add the Oil: With the processor running, slowly drizzle in the olive oil in a thin stream. Continue blending until the mixture thickens and emulsifies.
Store & Serve: Transfer the vinaigrette to a sealed container and refrigerate for up to 2 weeks. Shake well before using.
Notes:
Use as a salad dressing, marinade, or dipping sauce.
If you don’t have a food processor, whisk by hand while slowly adding oil.
Store in the refrigerator and shake before serving, as separation may occur.
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