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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