Balsamic Vinaigrette

Preparation info
  • About

    1¼ cups

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 1 garlic clove, unpeeled
  • 1 tablespoon Dijon mustard
  • 3 tablespoons


  1. Cut the garlic clove into halves and rub the cut sides over the inner surface of a small bowl. Reserve the garlic.
  2. Whisk the mustard and vinegar together in the bowl. Season with salt and pepper.
  3. Dribble the oil into the bowl in a slow steady stream, whisking constantly, until the dressing is creamy and thickened and all the oil has been incorporated.