Tangy and sweet, this White Balsamic Honey Mustard Vinaigrette is the perfect dressing for that green dinner salad. It has the distinctively light flavor of White Balsamic vinegar: slightly sweet and tangy. Mix in some Dijon and raw Honey and you have a near perfect, go with everything dressing… perfect for all your salad needs. This dressing substitutes the use of red wine vinegar for my favorite, white balsamic vinegar which reduces the sharp acidity. This is a fabulous addition to your favorite dressings.
I really pay attention to what is in my salad dressings these days. It’s one of the easiest things to make cleanly. We all try to find ways to improve our diets and eat better and this is one small step. I am often surprised at all the extras you find in salad dressings. I understand the need to preserve food on a shelf, I just wish there was a cleaner way of doing it. By making your own salad dressing, you nix the added sugars, preservatives and any other added mystery ingredients. And the easiest part yet, is all you need is a jar and some pantry ingredients and a few minutes and just like that, dressing is done!
The difference between White Balsamic and Balsamic Vinegar
So what’s the difference? I discovered White Balsamic Vinegar a few years ago and have never looked back. I love the soft flavor. It doesn’t have the same bite of red wine or white vinegar. It’s mellow, slightly sweet and a bit tart. So how is it made? Both start the same way, by using the must of white grapes. What is must? Must is the fruit, with skins, stems and all. When Balsamic Vinegar is made, it starts with the must, then cooked down (this takes a while) until it takes on the dark, deep color. It then eventually winds up in barrels and is aged. It can be aged for up to 25 years and the flavor and consistency intensifies. Have you ever had real aged Balsamic Vinegar? It’s often thick and almost syrup but with a beautiful intense flavor that reflects its age.
Now for White Balsamic, it’s the same must, but it’s pressure cooked so it doesn’t caramelize or darken. It’s also aged a much shorter time resulting in a golden colored vinegar that is the softer, gentler younger sister.
How to make White Balsamic Honey Mustard Vinaigrette
This White Balsamic Honey Mustard Vinaigrette is a staple in our home. Like many of our salad dressings, it’s really easy to make. It’s just a matter of a few ingredients, a few minutes for the shallot to soak up the vinegar (macerate) and shaken in a jar with lid. That’s it.
White Balsamic Honey Mustard VinaigretteFebruary 2, 2021
- jar or bottle with lid
- 1 tbsp shallot minced
- 2 tbsp White Balsamic Vinegar
- 6 tbsp neutral oil
- 1 tbsp dijon mustard
- 2 tsp honey raw or regular
- salt and pepper to taste
- In a jar, combine shallot and vinegar and allow to macerate for 5 minutes.
- Add remainder of ingredients and shake until fully combined.
- This recipe keeps up to a week in the refrigerator.
Nutritional information is calculated online and should be used as a guide.
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