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  • Lemon Balsamic Vinaigrette

    credits

    Recipe adapted from Foolproof Living.

    Ingredients

    AmountIngredient
    1lemon, zest of
    1 clovegarlic, grated (about 1 tsp jarred)
    2 Tlemon, juice, fresh (about ½ a lemon)
    3 Tbalsamic vinegar
    3 Tolive oil
    1 tspsalt, kosher*
    1 tspmustard
    ½ tspblack pepper
    * or 1 scant tsp of table salt

    Process

    1. mix all ingredients together

    Notes

    • use any kind of mustard you have on hand, I prefer stone-ground, spicy brown, but try out horseradish or others
    • I prefer dressings that are acid-heavy, but you could increase the oil ratio if you like

    dressing uses

    • spring mix salad
    • chicken or fish marinade
    • glaze for roasted vegetables or grilling
    • drizzle over artisanal sandwich bread to hydrate and add flavor
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  • Balsamic Reduction

    A cup of balsamic vinegar can be cooked down as-is into a thick, syrupy glaze. This is my preferred method, which I find sweet enough. If you must add sugar, use the recipe below.

    Ingredients

    AmountIngredient
    1 cupbalsamic vinegar
    1 Tsugar

    Any kind of sugar should work here (cane, raw, brown, granulated,). I would avoid powdered, as I haven’t tested that and it tends to behave in sometimes unexpected ways.

    Process

    1. Add all ingredients in a small sauce pot set on medium high heat.
    2. Boil until reduced by half or desired consistency is reached.
    3. Cool to room temp before using (optional)

    Notes

    • Extra reduction can be stored in the fridge in an airtight container, preferably glass.
    • Pairs great with caprese salad, bruschetta, caprese appetizers, drizzled on artisanal pizzas, in paninis, etc. Some rave about drizzling it over vanilla ice cream.
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