Judith’s Balsamic Vinaigrette

Tangy, sweet, herby and terrific on salads as well as on poultry or seafood as a marinade…this dressing has been the star of hundreds of dinners over the years!!

Balsamic Vinaigrette

  • Servings: 16 oz
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1/2 cup (118 g) balsamic vinegar
1/2 cup (118 g) seasoned rice vinegar
1 T (15 g) coarse mustard (Country Dijon is great)
2 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 T minced fresh garlic
1 tsp salt
1-1/2 cups (346 g) olive oil

A quality balsamic vinegar and a tasty olive oil make all the difference
Pouring the oil in slowly helps it emulsify beautifully

In a blender or food processor, blend all the ingredients (except the oil) for one minute. With the food processor still running, pour in the oil in a thin stream until fully emulsified.

This dressing will keep in a tightly lidded container in the fridge for up to a month.

So grateful to Judith Weinstock for this family favorite!

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