I have a major yen for things covered in balsamic, usually straight up in mass quantities. It’s like super dark, bitter chocolate to me. But sweeter. Mix it with oil and dip some crusty bread in it and I’m yours. But for salads or for saucing up some beef, a vinaigrette is divine. This one capitalizes on the creaminess and extra tartness of a dijon mustard for an extra spin.
I ended up skipping my usual grainy dijon for a yellow mustard with blue cheese in it, which means it would totally pair well with some steak and blue cheese… just sayin’. Let me know if you have any variations of this that you like. There are tons!
Balsamic dijon vinaigrette
Ingredients
- 5 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard (I used one with blue cheese in it for fun, but usually use something grainier)
- Kosher or sea salt
- Black pepper
- 2 garlic cloves, minced (optional)
Instructions
- In a small bowl, combine the vinegar, mustard, and optional garlic. Add the oil slowly, mixing as you pour. Season with salt and pepper to taste. Re-mix again before splashing into your greens or whatever you plan to dip into this yumminess since it will separate.
This recipe is copyrighted to Bijoux & Bits
Macros per tablespoon:
90 calories | 14g fat | 0g protein | 2g carbs | 2g sugar
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
