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Tips & Notes
Store this homemade balsamic vinaigrette in a tightly sealed glass jar in the fridge. The dressing will thicken after refrigeration, so when you're ready to use it again, whisk in some olive oil to thin it out.
In a bowl, whisk vinegar, salt, pepper, mustard, honey and garlic. Slowly add oil while whisking vigorously until the dressing is emulsified.