How to make Balsamic dressing?

Answer 1

* 1 small clove garlic, peeled and minced
* 1 tablespoon coarse grain mustard
* 1/2 cup balsamic vinegar
* 1 teaspoon minced fresh rosemary, thyme or oregano
* 3/4 cup extra-virgin olive oil
* Freshly ground black pepper


Directions

1. Whisk together the garlic, mustard, vinegar, and rosemary in a small bowl.
2. Slowly add the oil, whisking continuously until the mixture thickens slightly.
3. Season to taste with pepper.
4. Allow the dressing to stand at room temperature for the flavors to develop, 30 minutes.
5. Tightly covered, it will keep well for up to 3 weeks in the refrigerator.

Answer 2

balsamic dressing

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 cup olive oil

Preparation
Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill. Let stand at room temperature 15 minutes; rewhisk before using.)

Answer 3

BALSAMIC DRESSING

INGREDIENTS
1/2 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, pressed
2 teaspoons crushed fennel seed
1/2 teaspoon salt
1 teaspoon pepper

In a jar with a tight fitting lid, or cruet with a stopper, combine the balsamic vinegar, olive oil, garlic, fennel seed, salt and pepper. Seal, and shake vigorously to mix. Shake again just before serving.

Answer 4

I simply mix some minced onions(preferably a sweet onion such as a Vidalia) in with the balsamic vinegar and let it sit overnight to "pickle". If the vinegar is too strong, you can cut it with water to taste. Some folks like this with a dash of olive oil, but if oil is to be used, then add it after the overnight pickling or put the oil in a separate cruet to be mixed at the table. Otherwise, the oil will act as a barrier between the vinegar and onion flavors. (Note: This makes a great marinade as well as a salad topping.)

Answer 5

Cinderella's is the same recipe I use. Only I use a huge Tbsp of jarred minced garlic instead of chopping it myself, and I add some fresh ground mixed peppercorns, and a good squeeze of honey. I think the honey balances the tartness a bit.

Answer 6

Heat fresh squeezed grape juice in a pan till it boils and rot the balsamic in oak barrelts for half a year.