Today I am sharing our favorite Balsamic Vinaigrette, which is my recipe adapted over the years. 

This vinaigrette was based on a pasta salad dressing my mom used to make. You can make this in a mortar and pestle, or a blender, or on a chopping board. Check out our Instagram IGTV for a visual tutorial.

I often make this on the cutting board since it is probably on the counter for a salad anyway. 

Ingredients:
1 clove of Garlic, peeled 
1 handful of fresh Basil (1/8 to 1/4 cup)
1 Tablespoon fresh Oregano 
1 Tablespoon Capers 
1/3 cup Balsamic Vinegar 
1/3 cup water
1 - 2 Teaspoons Dijon Mustard
1/3 cup Olive Oil
Pinch Salt
1/2 teaspoon Pepper

Equipment:
Cutting Board
Set of 3 Melamine Mixing Bowl
12” Silicone Whisk With Stainless Steel Handle
Side Tang Cooks Knife
Stainless Steel Measuring Spoons
Stainless Steel Measuring Cups

Method: 

1. Roughly mince the garlic on the cutting board
2. Add 1/4-1/2 teaspoon of salt on top of the garlic. Using the flat of the knife crush and rub the garlic and salt into a paste. Place the paste into the mixing bowl.
3. Chiffonade the basil and oregano together. Add the capers to them and chop these finely. Place them into the mixing bowl.
4. To the mixing bowl add the vinegar, water, mustard, a pinch of salt, and pepper. Whisk well. 
5. Add the oil and whisk very well, until the oil is fully emulsified. 
6. Taste and adjust the seasonings - be mindful that you do not over-salt the dressing - you added salt with the garlic, the capers, and the mustard have salt, and you may be adding salty items to your salad like olives, feta cheese, or salami.
7. Keep the dressing refrigerated in a jar. I use a 1/2 Pint Canning Jar with a leakproof lid.

We hope you try our recipe. Let us know what you think in the comments. 

Sending warm wishes to your home, 

from the husMait home kitchen.