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.
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
1/2 teaspoon Pepper
- Roughly mince the garlic on the cutting board
- 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.
- Chiffonade the basil and oregano together. Add the capers to them and chop these finely. Place them into the mixing bowl.
- To the mixing bowl add the vinegar, water, mustard, a pinch of salt, and pepper. Whisk well.
- Add the oil and whisk very well, until the oil is fully emulsified.
- 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.
- 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.