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Balsamic-Rosemary Vinaigrette

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Balsamic-Rosemary Vinaigrette

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

Ingredients

Makes 3/4 cup

  • 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 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, and 1/4 teaspoon ground pepper. Blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. (To store, refrigerate, up to 2 weeks.)
From Everyday Food, March 2009

Helpful Hint

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

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