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Balsamic Vinaigrette

Lidey Heuck New York Times
Print Recipe

Ingredients
  

  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove minced or grated
  • ½ teaspoon kosher salt such as Diamond Crystal, plus more to taste
  • ¼ teaspoon black pepper
  • ¾ cup extra-virgin olive oil
  • 2 tbsp Water

Instructions
 

  • Add all ingredients except olive oil in jar and use stick blender to combine. Slowly add olive oil until mixture emulsifies. Add water to thin to a desirable consistency.
  • OR
  • In a small bowl, whisk together the vinegar, honey, Dijon, garlic, salt and pepper. Gradually pour in the olive oil, continuously whisking until the vinaigrette is thick and smooth. Taste and add salt as desired. Use immediately or store in an airtight jar or container for up to 1 week.