Recipe by SOSARA77
"This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies."
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extra virgin olive oil
garlic, crushed or to taste
freshly ground black pepper
This dressing is fantastic - with one possible exception. As is, it's alot on the vinegary side. I added an extra teaspoon of the dijon mustard and everyone raved! Used it on mesculine mix for a wonderful salad.
This was okay, I felt the mustard competed with the taste of the vinegar. I admit to not being a huge fan of dijon mustard though. I may try again without the mustard.
I have to agree with Dadcooks. If you have a good quality balsamic vinegar, this vinaigrette is spectacular. (To make a cheap balsamic vinegar better tasting, reduce it to half in a non reactive metal pot over low heat. It takes time but worth it if you want that yummy taste).
Great and easy recipe. I did cut the vinegar to 1/2 cup, added more garlic and some crushed red pepper flakes. This will be a mainstay now in our house.
For those that complain of a too vinegary tast, it means you are using a poor quality balsamic--a good balsamic tastes good all by itself!
My husband and I really enjoyed this dressing! He told me to make another batch because he was ready to take shots of it! LOL! I didn't have any fresh garlic on hand, so used garlic powder and it was still great. Also added onion powder and a pinch of sugar. Will add this to my recipe box.
I just got back from vacation and had a wonderful balsamic vinaigrette in Leavenworth, Washington. I came home wanting to find a recipe that was equally as good - and this was it! Thanks for sharing. It will be a standard in my home.
Very good, but a little too much vinegar. I added a little more olive oil and dijon along with a little sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Mama's Balsamic Vinaigrette
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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