Balsamic vinegar whisked with Dijon mustard, honey, garlic and olive oil into a glossy dressing for salads and roasted vegetables. Serves 6.
2tbsp
1tsp
1tsp
1clove
0.25tsp
1pinch
6tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1clove | — | — | |
| 5 | | 0.25tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 6tbsp | — | — |
Pour the balsamic vinegar into the small bowl.
Balsamic vinegar · 2 tbsp
Add the mustard.
Dijon mustard · 1 tspAdd the honey.
Honey · 1 tspLay the garlic clove on the chopping board.
Garlic · 1 clove
Crush it lightly with the flat of the knife and pull off the skin.
Grate it finely into the bowl.
Add the salt.
Salt · 0.25 tspAdd a pinch of pepper and whisk until the honey dissolves.
Ground black pepper · 1 pinch
Pour in the olive oil a little at a time, whisking all the time, until the dressing thickens slightly.
Extra-virgin olive oil · 6 tbspPour into a small jug and serve over salad leaves or roasted vegetables; whisk again if it separates. Keep any left over covered in the fridge for up to 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Pour the balsamic vinegar into the small bowl.⏱ 5sResultBalsamic vinegar |
| 2 | 1 tsp | | Add the mustard.⏱ 5sResultBalsamic with mustard |
| 3 | 1 tsp | | Add the honey.⏱ 5sResultSweetened balsamic |
| 4 | 1 clove | | Lay the garlic clove on the chopping board.⏱ 5sResultGarlic |
| 5 | Garlicstep 4 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 6 | Peeled garlic clovestep 5 | | Grate it finely into the bowl.⏱ 20sResultBalsamic base with garlic |
| 7 | 0.25 tsp | | Add the salt.⏱ 5sResultSalted balsamic base |
| 8 | 1 pinch | | Add a pinch of pepper and whisk until the honey dissolves.⏱ 15sResultSeasoned balsamic base |
| 9 | 6 tbsp | | Pour in the olive oil a little at a time, whisking all the time, until the dressing thickens slightly.⏱ 1 minResultEmulsified vinaigrette |
| 10 | Emulsified vinaigrettestep 9 | Pour into a small jug and serve over salad leaves or roasted vegetables; whisk again if it separates. Keep any left over covered in the fridge for up to 3 days.⏱ 10sResultBalsamic Vinaigrette | |
| Total Time | 5 min 50s | ||
| Nutrient | Per serving |
|---|---|
| 125kcal | |
| 0.1g | |
| 14g | |
| 2g | |
| 1g | |
| 0.7g | |
| 130mg |
Balsamic vinegar whisked with Dijon mustard, honey, garlic and olive oil into a glossy dressing for salads and roasted vegetables. Serves 6.
What you’ll doYou will whisk balsamic vinegar with Dijon mustard, honey, grated garlic and seasoning, then whisk in olive oil a little at a time.
