Dressed to Kill - Balsamic Vinaigrette
>> 8/15/10
I find that a quicker link between my children and salad foods is the dressing. For beginner palates, something sweet boosts their appetite - dark brown sugar is my flavor savor. I emulsify the dressing because my kids don't want to see a mess of ingredients. Emulsifying, is the binding of the acid (balsamic vinegar) with oil. To do so, you need an emulsifying agent which is usually dijon mustard or egg yolks, and then you incorporate the oil in a slow steady stream while mixing at a rapid pace. I'm lazy, I like to use an immersion stick
for blending. Also, 3:1 ratio oil:vinegar.Balsamic Vinaigrette
1/4 c. balsamic vinegar
2 t dark brown sugar
1 t minced garlic
1 T minced shallot
Blend ingredients. In a slow steady stream mix in 3/4 c olive oil.
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