This is a classic dressing. Mustardy Balsamic and it will go with just about anything and make it taste wonderful
Mustardy Balsamic Dressing.
This dressing is a great everyday and i love it with everything. Mustard of the Dijon kind, isn’t necessarily hot but it is a great seasoning and helps the oil and vinegar to emulsify and become creamy. I have used a lovely sweet aged balsamic (6 year old) but if you don’t have one of those you will need to add a teaspoon of sugar or maple syrup or rice syrup (or however much you want) to cut some of the acidity. Just taste after you shake and add a bit of sweetness at a time.
Use this dressing for leafy salads, grilled warm salads, meats, bean salads in fact anything that needs dressing!
So how about we get started on some dressings?
Can I be a bit bossy?. If you don’t like it then just skip this part.
- The ingredients you use, will make or break the taste of your dressing. Most of us know that a good olive oil is worth it’s weight in gold. But did you ever think about the vinegar you use?. There is vinegar and then there is vinegar. Don’t just go into the supermarket and grab one from the shelf, go to a good store and choose a white wine vinegar or a sherry vinegar or a good balsamic. It will definitely cost you a bit more but you will NOT regret it. Keep it in the fridge because a good wine vinegar will oxidise just like wine. There are industrial vinegars just like there are other mass produced ingredients. Some companies take years to make a vinegar and others take days.
- Get yourself a clean jar with a lid to make your dressing in. Shaking your ingredients together will emulsify them and help all the ingredients meld together seamlessly. You can also keep any leftover dressing in the jar and just get another one for any subsequent dressings you make
- A dressing should not be so acidic it hurts your mouth, so make sure you balance the acid with oil, herbs, spices and sweetness. Again, a good vinegar will not produce a painful burn, it will impart some flavour.
dressing Mustardy Balsamic
- 40 gram dijon mustard 2 tablespoon
- 40 gm Wholegrain Mustard / 2 tablespoon
- 80 ml balsamic vinegar / 4 tablespoons
- 120 ml Extra Virgin Olive Oil 1/2 cup
- 1/4 teaspoon pepper fresh ground
- 1/4 teaspoon salt if needed
- Put all of the ingredients into the jar and shake well.
- Taste to see if you would like to adjust anything or add salt.
- RECIPE NOTES
- You may need to add a little sugar to this dressing depending on the acidity of the vinegar you use
- If you have a "caramelised" balsamic it may be too sweet so add a teaspoon (or to taste) of lemon juice.
- You can add garlic to this dressing if you like along with herbs such as basil or chopped parsley or even dill or tarragon.