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Balsamic-Rosemary Vinaigrette

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Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.

  • Yield: Makes 3/4 cup

Source: Everyday Food, March 2009

Ingredients

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

  1. In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Cook's Notes

A clean jam jar is perfect for storing dressings like our balsamic vinaigrette.

Reviews Add a comment

  • NJ_Cher
    2 FEB, 2013
    Instead of rosemary, I used fresh basil in my vinaigrette. It was very good. This is an easy recipe to make for a salad to take to work or have at night when you don't feel like going through a big production.
    Reply
  • Eviebelle
    30 AUG, 2012
    Delicious. Make it. Now. That is all.
    Reply
  • missusdeeg
    8 DEC, 2010
    This was absolutely amazing! I used it as a marinade for pork chops but I will make it for salads as well! My guests loved it.
    Reply
  • MS12439844
    10 APR, 2009
    This vinaigrette is fantastic...it was a HUGE hit on a mixed field-greens salad at book club - my friends couldn't get the recipe fast enough!!
    Reply
  • magillespie
    27 FEB, 2009
    I used this for a spinach salad and as a marinade for Boneless Pork Loin Chops and it was fantastic. The whole family was drooling as I grilled the meat. I would highly recommend this for any occasion. My 18 year old son said these were the best pork chops he had ever had because of the delicious marinade. Bon Appetite
    Reply