Sinfully Delicious Balsamic Vinaigrette

AllenOK

New member
I learned this recipe while I was up in Michigan. This is scaled down for home use, and should last about a week or so, if you eat salads daily. It's also a little healthier than most salad dressings, as it's EVOO.

Finely mince one large or two smaller shallots. Finely mince 2 - 3 garlic cloves. In a small saucepan (the smallest diameter pan you have), place the shallots and garlic. Pour some EVOO over until they are just barely submerged. Cook over LOW heat. You don't want to "fry" them, but more to "poach" the shallots and garlic (this is actually a "confit"). When you just begin to see a little color on the shallots, remove the pan from the heat, and pour an equal amount of good balsamic vinegar into the pan. Stir. Pour into a container and store in the fridge. You may have to let small portions of this sit out until the oil warms up and liquifies.
 

joec

New member
Gold Site Supporter
I've done this myself and love it. But then I love balsamic vinegar and olive oils regardless of the herbs and spices used.
 
Top