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balsamic vinaigrette

Maple-Dijon Balsamic Vinaigrette

The secret to a creamy balsamic vinaigrette is emulsification — combining oil and vinegar with Dijon as the binding agent. Three ingredients, a few seconds in the Vitamix, and you have the restaurant version you've been trying to recreate.
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Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings: 12 servings
Course: Side
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • salt and freshly ground black pepper to taste
Upgrade Option
  • 1/4 cup pure maple syrup optional, adds sweetness

Equipment

  • Vitamix

Method
 

  1. Add the balsamic vinegar, Dijon mustard, maple syrup (if using), salt, and pepper to the Vitamix. Start on low (variable 1). While blending, slowly drizzle the olive oil through the lid opening to emulsify. Gradually ramp to high and blend for 30 seconds until creamy.
  2. Taste and adjust seasoning. Transfer to a sealed container and refrigerate for up to 2 weeks.

Nutrition

Calories: 110kcalCarbohydrates: 6gFat: 9gSaturated Fat: 1gSodium: 95mgPotassium: 30mgSugar: 5gCalcium: 10mgIron: 0.2mg

Notes

Yield: About 1 1/2 cups with maple syrup; 1 1/4 cups without.
Serving size: 2 tablespoons (12 servings). About 110 cal with maple syrup, 93 cal without.
Uses: Drizzle over mixed greens, use as a marinade for grilled vegetables, or as a dipping sauce for crusty bread.
Thicker dressing: Add more Dijon mustard.

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