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Julee Rosso, Sheila Lukins

Balsamic Vinaigrette

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Preparation info
  • About

    1¼ cups

    • Difficulty

      Easy

Appears in

#42The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

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

Method

  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.

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