Balsamic Vinaigrette

Preparation info

  • About

    1ΒΌ cups

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 1 garlic clove, unpeeled
  • 1 tablespoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 cup best-quality olive oil


    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.
    4. Taste and correct the seasoning. Add the reserved pieces of garlic; cover the bowl and let the dressing stand at room temperature until you need it. Remove the garlic and rewhisk the dressing if necessary before using.