Everyone needs a go-to balsamic vinaigrette.

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Obviously I love this dressing. Drizzled over a BLT salad, pasta salad or spinach salad topped with any variety of fruit. I said salad one too many times there, didn’t I? But I do love how simple the ingredients are and that it’s easy to make. It’s easy because I make this in my blender or mini food processor.Every now and again I like to give my whisking arm a break, but alternatively using these appliances really blends these ingredients together, making it a luscious and velvety vinaigrette.

House Balsamic Vinaigrette l SimplyScratch.com

Here are your pantry ingredients. Garlic, balsamic, red wine vinegar, mustard, dried basil, black pepper and olive oil. I always have these things stocked and readily on hand so I have dressing at my fingertips.

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Smash, peel and pop the garlic into your blender or mini food processor.

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Then pour in the balsamic vinegar…

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The red wine vinegar…

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…and the mustard. Here is where you can get creative. You could use whole grain, honey mustard or hot beer mustard, just as long as it’s mustard… m-kay?

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Throw in a generous pinch of kosher salt, black pepper and the dried basil.

Replace the lid and puree until the garlic is no longer in large chunks.

Once that happens, I removed the center plug thingie to my blender and then while the blender is running, I pour a thin, steady stream of olive oil.

Blend until creamy and glorious!

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This vinaigrette can be make 1 week in advance. Store in a container with a tight fitting lid in the fridge.

Happy salad eating!

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

House Balsamic Vinaigrette l SimplyScratch.com (10)

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

House Balsamic Vinaigrette
Yield: about 1 cup

House Balsamic Vinaigrette

A simple balsamic vinaigrette.
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon mustard, any kind
  • 1 garlic clove, smashed and peeled
  • 1/8 teaspoon dried basil, or more to taste
  • kosher salt and freshly ground pepper, to taste
  • 3/4 cup olive oil, preferably extra-virgin

Instructions

Combine garlic, balsamic and red wine vinegars, mustard, salt and pepper and dried basil in a blender. With the machine running, gradually add the olive oil through the opening in the lid until it forms into a thick dressing.

This dressing can be made up to 1 week ahead, stored in a covered container and keep refrigerated. Stir well before using.

*For a thicker dressing use your blender. For a looser vinaigrette, shake in a mason jar.

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