Uncle Bills Balsamic Vinegar Dressing Recipes

OUR FAVORITE BALSAMIC VINAIGRETTE

Our Favorite Balsamic Vinaigrette image

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Provided by Singer6

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

UNCLE BILL'S BALSAMIC VINEGAR DRESSING

Uncle Bill's Balsamic Vinegar Dressing image

This dressing is a nice change on either Caesar Salads or a regular lettuce/mix salad. Very quick and easy to prepare. For the best taste, use the 6 year old balsamic vinegar.

Provided by William Uncle Bill

Categories Salad Dressings

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar (6 or 12 year old preferred)
1 tablespoon lemon juice, freshly squeezed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 garlic cloves
1 medium shallot, chopped
1/4 teaspoon black pepper
1/2 cup cold water
1 cup extra virgin olive oil
1 tablespoon liquid honey

Steps:

In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
Add liquid honey and process to blend for 30 seconds.
Store dressing in a container with a lid in the refrigerator.
Stir or shake dressing before using.

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