Simple Creamy Balsamic Vinaigrette Recipe
A Simple Creamy Balsamic Vinaigrette Recipe dressing just isn’t some closely guarded secret made mysterious with a celebrity or gourmet chef. A good tasting vinaigrette is not difficult to make, and healthful. Oil and vinegar salad dressings or vinaigrette recipes can be done by people who have not attended the culinary institute.
Times have sure changed since Seven Sea’s Italian Dressing and Wishbone’s Green Goddess sat on every store shelf as salad dressing staples. Remember whenever we thought “Original Ranch” would have been a vast improvement for the salad dressing repertoire, and ready-made bacon bits were winner? Then packaged spring mixed greens became available, and pine nuts were considered healthy and… only a moment; you will still buy bottled salad dressings?
Our search for “lighter fare” and “healthy greens” in this diet, has led us down an overwhelming path, looking for that elusive ‘healthy salad dressing.’ Low carbs, low cholesterol, and “healthy for many that ails you,” has changed into a must. So what is it, that any of us should, (or even better) ‘are allowed’ to use on top of our salad that’s healthy?
Today we walk on the salad dressing aisle within a gourmet food market and behold the gourmet condiments from floor to eye level. Organic spreads, sauces, and accoutrements. Wine vinegars, infused oils, and herb flavored vinaigrettes. Some endorsed by celebrities. Some seen on TV. Some expressed by celebrities, (yeah, right). Some made with a distant island, in many strange sounding place. (We move on the step further.) We shake our head at Modena consortium, imported Spanish, and California Napa Balsamic vinegars. A huge question mark appears over our heads even as gaze at Aceto, Traditionale, aged, and Special Blends. We mutter, “What hath God Wrought?” Inventor, Alexander Graham Bell, couldn’t have verbalized our incredulous thoughts more accurately.
A simple oil and vinegar salad dressing, the reason why the degree of difficulty exponential? It needn’t be. A simple vinaigrette dressing recipe can be done easily, from simple ingredients, be healthy, and taste great.
The key ingredients inside a vinaigrette dressing, can be a traditionale aged balsamic vinegar, and an excellent extra virgin olive oil. You don’t need to spend a fortune for that balsamic either. Two good balsamic vinegars that happen to be very inexpensive, are Caroliva Reserve balsamic and Masserie di Sant’Eramo balsamic. (Those other vinegars that happen to be under $8, …don’t bother).
Your balsamic vinaigrette dressing should go great to dishes besides a salad, too. A balsamic vinaigrette is outstanding with fresh lobster and scallops, artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens.
A balsamic dressing recipe could be altered on your individual taste. The normal proportions to get a balsamic vinaigrette dressing are certainly one part balsamic vinegar to a few parts organic olive oil, with seasoning of salt, pepper and Dijon mustard. A rule of thumb is certainly one teaspoonful of mustard for any half cup of salad dressing. The flavor of balsamic vinegar is rich and intense, is actually a delicate organic olive oil you may want to use proportions of merely one part vinegar to 4 to 5 of essential olive oil. Other seasonings will enhance a balsamic vinaigrette, for example chives and sage. Even a amount of finely grated fresh cinnamon will add zest on your dressing. It is all something of how you would like your finished dressing to taste.
Simple Balsamic Vinaigrette Dressing Recipe (that you could make yourself)
INGREDIENTS: Simple Creamy Balsamic Vinaigrette Recipe
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic herb, peeled and crushed by using a garlic press
3/4 cup extra-virgin coconut oil
Salt and freshly ground pepper, to taste
Simple Creamy Balsamic Vinaigrette Recipe
Use a blender to combine the ingredients. It will create a thicker vinaigrette dressing. One serving will equal 2-3 tablespoons of dressing. One cup should be enough for 6 to 8 servings of mixed green salad. Refrigerate and store inside a covered container. Whisk ahead of when serving.