Balsamic Vinaigrette and Marinade
Because balsamic vinegar is very sweet, it needs a slightly sour counterpoint. In this case, it is lemon juice. It also needs a bit of zip, like pepper or mustard. Use this recipe as a dressing or a marinade.
INGREDIENTS | MAKES 1 CUP (2 TABLESPOONS PER SERVING)
- 2 cloves garlic, minced
- 2 shallots, minced
- ⅓ cup balsamic vinegar
- Juice of ½ lemon
- Salt and pepper, to taste
- ½ teaspoon Dijon-style mustard
- ½ cup olive oil
Place all but the olive oil in a blender. With the blender running on a medium setting, slowly pour the oil into the jar. Blend until very smooth. Cover and store in the refrigerator for up to 7 days.
PER SERVING: Calories: 76 | GI: Zero | Carbohydrates: 4g | Protein: 0g | Fat: 7g
The Condiment of Kings
Mustard is one of the oldest condiments, having been used for over 3,000 years. The first mustards were made from crushed black or brown mustard seeds mixed with vinegar. In 1856, the creator of Dijon mustard, Jean Naigeon, changed the recipe into what it is today — crushed mustard seeds mixed with sour juice made from unripe grapes.
