"Mo" > wrote in message
...
> "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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A clarification on the recipe I just gave--mustard should be dijon mustard.


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