"amandaF" > wrote in message
oups.com...
> Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
> idea?
>
> I have a bottle Balsamic Vinegar (Product of Italy; brand name is
> Modetto or something like that). Can anyone give me the easiet and
> tasty recipe?
>
It's very easy, and way better than the bottled versions. Mince a clove of
garlic, whisk it with 2 oz of balsamic, a big pinch of salt, ground pepper
and about a teaspoon of mustard. Then while stirring, slowly drizzle in
about 4 or 5 ounces of olive oil. If the oil starts to float on top of the
emulsion, stop adding oil and keep stirring till the oil is absorbed, then
start drizzling the oil again. It should be a creamy texture. Olive oil is
easy to bruise (it turns bitter) so either use a wooden bowl or stir with a
wooden spoon. A metal whisk and metal bowl together will bruise, as will a
blender.

It will emulsify into a creamy texture, that has a different flavor than
adding the oil and vinegar to the salad separately. Both are good, but you
get a much more vinegary bite when adding them separately. Of course, the
better quality the oil and vinegar, the better the end results.

This dressing is amazing in a pasta salad with black olives, feta cheese,
sun-dried tomatoes and lots of crunchy veggies. It's also particularly good
in a green salad with fruit, such as mango or apple, and some sliced red
onion.

Cheers-
Mo


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