Creamy Blender Balsamic Vinaigrette
I don't think I have purchased a premade vinaigrette from the grocery store in over a decade... why would I when I can easily make versions at home that taste sooooo much better? Store bought dressings can also be loaded with mystery ingredients, refined sugar and bad oils. I much prefer to spend 5 minutes preparing them in my own kitchen, where I can control exactly what's inside knowing they will be better for me and tastier too!
This blender balsamic has quickly become our "house vinaigrette" (we all need one of these, along with a house cocktail). This delicous dressing could not be easier to prep and of course tastes great on a salad, but it also makes a killer dip for crudités and can double as a marinade for poultry and meat! I like to make a large batch (this recipe will yield about 1-1/2 cups of vinaigrette) but feel free to halve the ingredients if you don't need quite so much- it will keep for a week in the fridge.
Normally, I'm a fan of thick, syrupy, well aged balsamic, but for this vinaigrette you want a balsamic that is more liquid in consistency. This gets thick and creamy in the blender, so you don't need that super expensive balsamic vinegar. However, don't cheap out on the EVOO- use a high quality extra virgin olive oil and taste the difference! Sweetener in vinaigrette can be polarizing, but I do like to use some honey to counterbalance the acid here. Some dijon mustard adds flavor and extra creaminess.
I make this in my nutribullet blender- it's the perfect size for smaller batch blending. But you can do this in any blender you have, a food processor or even in a wide mouth jar with an immersion blender. It's amazing to watch these ingredients whirl together and magically become this delightfully creamy elixir! You will notice the color lighten and the consistency transform before your very eyes. I hope this becomes your house vinaigrette too! Enjoy!
prep time: 5 min. Cook time: 5 min. yields:
1/2 cup balsamic vinegar (thinner in consistency)
3/4 cup extra virgin olive oil
1 medium shallot, roughly diced
1 clove garlic, roughly chopped
2 tbsp dijon mustard
2 tbsp honey
pinch red pepper flakes
1 tsp dried oregano
1 tsp ground black pepper, or to taste
1-1/2 tsp kosher salt, or to taste
Place all the ingredients in the pitcher of a blender or bowl of a food processor. Blend until silky smooth, emulsified and creamy. Check for seasoning and add more salt and pepper if needed. Transfer to an airtight container to store for up to 1 week in the refrigerator. Enjoy on salads, as a dip for veggies or as a marinade for poultry and meat!