Balsamic Mustard Vinaigrette

    Recipe Picture:Balsamic Mustard Vinaigrette
    5

    Balsamic Mustard Vinaigrette

    (347)
    10min


    323 people made this

    This is a basic vinaigrette but with a bit of exta flavour from garlic and mustard powder. I like to use it over basic green salads but it can be used on pretty much anything.

    Ingredients
    Serves: 6 

    • 1/2 cup (125ml) extra virgin olive oil
    • 1/2 cup (125ml) balsamic vinegar
    • 1 clove crushed garlic
    • 1 teaspoon ground mustard
    • 1 pinch salt
    • ground black pepper to taste

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. In a small bowl, mix together the olive oil, balsamic vinegar, garlic and mustard. Season to taste with salt and black pepper.
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    Reviews and Ratings
    Global Ratings:
    (347)

    Reviews in English (260)

    by
    442

    This is a wonderful recipe. After reading other people's reviews, I decided I needed to add something to sweeten it up. So I took two table spoons of honey, instead of sugar. I also used usual balsamic vinegar and didn't add any herbs so that I can enjoy just the taste of vinegar, black pepper and garlic. Turned out great! My boyfriend commented that this dressing makes him wants to keep eating salad.  -  13 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    175

    As suggested by previous reviewers, I added some honey (to taste) to balance the tanginess of the (Alessi) white balsamic vinegar. Just couldn't seem to unpucker the lips after the initial taste test (reason it only rated four stars). No other changes were necessary. Used greens I had on hand, ie., romaine hearts and iceberg lettuce. Threw in some roasted sliced almonds, dried cranberries and some crumbled goat cheese. YUM!!  -  27 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    120

    This has become a staple vinaigrette for me. I use double the garlic, and it has a nice kick. I usually make double and store it for about a week in the fridge. Thanks Gary!  -  03 Oct 2003  (Review from Allrecipes USA and Canada)

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