Tony Zentgraf
Balsamic Vinaigrette is a classic vinaigrette that goes well with many salad variations. It works well as a marinade on vegetables, use on Portobello Mushrooms to impart flavor before grilling for a sandwich or a pasta dish.
Marinate a flank steak or tri tip overnight and grill for dinner the next day. The marinade will impart a mild flavor to the steak, the balsamic vinaigrette as a marinade flavor goes well with the grill. Pair with some Roasted Potatoes and Sauteed fresh Green Beans with Shallots.
Balsamic Vinaigrette (GF) (V)
Print RecipeServings: 8 servings
Enjoy This Nicely Balanced Balsamic Vinaigrette on Salads Or As A Marinade
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Recipe Multiplier
- 1 ea Clove Garlic minced
- 1 ea Medium Shallot Minced
- 1 ½ tbsp Dijon Mustard (Grey Poupon is GF)
- 1 ½ tbsp Brown Sugar
- ⅓ cup Balsamic Vinegar (should be gluten free, check your brand)
- 1 cup Olive Oil
- Salt and Pepper to taste
Instructions
- Mince the Garlic and Shallot and add to a mixing bowl.
- Add the Dijon Mustard and the Brown sugar.
- Mix the ingredients together and add the Balsamic Vinegar Mix to combine.
- Drizzle in the Olive Oil while whisking to incorporate the oil and emulsify the vinaigrette.
- Once the Oil has been incorporated and emulsified, adjust seasoning with Salt and Pepper
- Can be used immediately as a dressing or marinade.
Notes
I use a bowl and a whisk because if you do it this way you will have pieces of shallot and garlic in the final vinaigrette.
The shallots will become marinated the longer it sits. Giving a nice crunch and flavor in a salad.
You can do this with an immersion blender, food processor or blender but the shallot and garlic will get chopped fine and imparting a more garlic and shallot flavor in the vinaigrette.
