by Leslie_
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A&M's Testing Notes:
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3/4 cups
extra virgin olive oil
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4 teaspoons
balsamic vinegar (regular)
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2 tablespoons
golden balsamic vinegar
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1 teaspoon
Dijon mustard
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1
garlic clove
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freshly ground pepper
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4 drops
Worcestershire sauce
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Place mustard and the garlic clove, which has been lightly crushed with the side of a knife, in a bowl or glass jar.
Ask the hotline about this step!Add the olive oil, the two balsamic vinegars, Worcestershire sauce, and ground pepper (to taste) and mix well (or shake, if in a jar).
Ask the hotline about this step!Taste for seasoning and add more of any of the ingredients to get the right balance.
Ask the hotline about this step!Do not refrigerate.
Ask the hotline about this step!How long does it last unrefrigerated and don't you have to worry about botulism?
This is also my long-time technique for making salad dressing. I do refrigerate the unused dressing and have not found that this presents a problem, so long as I don't try to use it straight from the refrigerator. Bring it to room temperature before using. You can avoid the refrigeration issue from the get-go by making a smaller portion of dressing, sized to the salad you will be serving. This is what I usually do.
Wow, this is exactly my technique, in a jar with smashed garlic clove, dijon mustard, olive oil and a changing array of acidity. I love brown rice vinegar with a splash of ume plum vinegar, also lemon juice mixed with sherry or other vinegars, and sometimes straight balsamic.
Is golden the same as white vinegar or is there an actual "golden" variety? I love using mason jars to make and store home-made salad dressings - less mess & fuss and inspires me to make my own more often. Can't wait to try this one!
Yes, there actually is such a thing as white balsamic vinegar, and my favorite is the one sold at Trader Joe's under their house label. Not only does it make excellent salad dressings, the price is right too! It has a smooth, mellow flavor that brings out the goodness in salad greens and I use it in nearly all my salad dressings.
I'm always looking for new dressing recipes. I will be trying this one out tonight!
I actually made this tonight, and it's quite delicious. I don't know if it's the end all of dressings for me, but it's a great base. For me, I added a hint of apple cider vinegar, a tiny whole crushed clove of garlic, and a tsp of salt.
I am a BIG fan of Leslie's cooking and Steve's garden bounty! I can't wait to try this dressing.
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The recipe calls for golden balsamic vinegar- white balsamic is the same thing.
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Smashing a whole garlic clove with the side of a chef's knife releases the juices and makes it very easy to peel.
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We decided to combine all the ingredients. As the garlic was left relatively whole, the flavor becomes more pronounced the longer it sits.
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Before mixing. Notice the drops of Worcestershire- pretty! We noticed that "drops" of Worstershire can vary greatly, so we ended up measuring, and added 1/4 teaspoon altogether.
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After shaking, we seasoned. As the garlic flavor will become more pronounced, and the flavors will meld, it's a good idea to season gently at the beginning, and then re-taste later.
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This dressing tastes great after being left on the counter for a few hours.
MadameSel, I also just make a smaller amount - fresh for every salad. Blend it all with a wire whisk right in the bottom of your salad bowl until it's emulsified. Add greens, toss, and serve!