Longhorn White Balsamic Vinaigrette Recipe
Their dressing is the star. It is light and tangy. It has a tiny bit of sweetness. This Longhorn White Balsamic Vinaigrette Recipe is perfect.
Ingredients
- 1/2 cup white balsamic vinegar.
- 1 cup extra virgin olive oil.
- 2 tablespoons honey or agave.
- 1 tablespoon Dijon mustard.
- 1 clove garlic minced fine.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 1/2 teaspoon dried oregano.
Instructions
Prep the Garlic
- Peel your garlic clove first. Chop it into very tiny pieces. You can use a garlic press. This helps the flavor spread out.
Mix the Base
- Get your medium mixing bowl. Pour in the white balsamic vinegar. Add the honey and Dijon mustard. Use your whisk to stir them. Make sure the honey dissolves well.
Add the Seasonings
- Put the salt and pepper in. Add the dried oregano now. Whisk again for a few seconds. The mustard helps everything stick together.
Stream in the Oil
- This part is very important. Pour the olive oil slowly. Keep whisking while you pour. This creates a thick mix. It is called an emulsion.
Shake it Up
- Pour the mix into a jar. Close the lid very tight. Give it a big shake. This makes it extra smooth.
Let it Rest
- Put the jar in the fridge. Let it sit for 30 minutes. The flavors will get much stronger.
Notes
- Use high-quality olive oil.
- It changes the whole taste.
- Do not use dark balsamic vinegar.
- It will turn the salad brown.
- White balsamic stays clear and pretty.
- Make sure your garlic is fresh.
- Old garlic can taste bitter.
- If the honey is hard, warm it.
- Warm honey mixes much faster.
- Store the dressing in glass.
- Plastic can change the flavor.
- Shake the jar before every use.
- The oil will separate over time.
- This is normal for fresh dressing.
- Add a pinch of red pepper.
- It adds a nice little kick.