Balsamic Vinaigrette

Amys Gluten Free Pantry

This is a very sim­ple dress­ing to put together, with a nice acidic bal­ance. I use a mini proces­sor, in which case, I need to thin the dress­ing with a tea­spoon or two of water. If you sim­ply shake it in a jar with a tight lid, omit the water. A sta­ple in my house, it is also won­der­ful un-thined, over asparagus.

Prep time: 3 min­utes
Total time: 5 min­utes
Spe­cial equip­ment: mini proces­sor optional
Yield: just over 1/2 cup

1/2 c. olive oil
3 T bal­samic vine­gar
1 tsp. Dijon mus­tard
1 clove gar­lic, crushed
1/4 tsp. each salt and pep­per
sev­eral tea­spoons of water to thin, if needed

  1. Place all ingre­di­ents into mini proces­sor and process for 15 sec­onds. Thin with water if needed.
  2. If using jar, place all ingre­di­ents into jar, affix lid tightly and shake vig­or­ously. You can also sim­ply whisk all these ingre­di­ents together in a bowl. Store in refrigerator.

Posted in condiments + appetizers | Tagged , , , , , , | 2 Comments

2 Responses to Balsamic Vinaigrette

  1. Jane says:

    Isn’t there paprika in dijon mus­tard? Paprika is a night­shade. It’s usu­ally just listed in the ingre­di­ents as “spices”.

    • Amy says:

      Hi Jane,
      Tra­di­tion­ally, there is no paprika in Dijon mus­tard, but when ingre­di­ents sim­ply list “spices”, you can’t be too sure. I use a French Dijon that I buy at Trader Joe’s which includes water, mus­tard seed, vine­gar, wine, salt and cit­ric acid. Hope this helps!

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