Follow these steps for perfect results
Extra Virgin Olive Oil
Balsamic Vinegar
Seasoned Rice Wine Vinegar
Garlic Cloves
peeled
Lemon Juice
Dijon Mustard
Sugar
Water
Fresh Ground Black Pepper
Salt
Combine balsamic vinegar, rice wine vinegar, peeled garlic cloves, lemon juice, Dijon mustard, sugar, and a splash of water in a blender.
Blend well for 2 minutes.
Turn blender on slow speed and gradually add the extra virgin olive oil until it is all mixed.
Pour into container.
Refrigerate overnight and enjoy or use right away!
Expert advice for the best results
Adjust the amount of sugar to taste.
For a thicker vinaigrette, use less water.
Store in the refrigerator for up to 2 weeks.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 2 weeks.
Drizzle generously over salad or other dishes.
Serve with a mixed green salad.
Use as a marinade for grilled meats.
Drizzle over roasted vegetables.
The acidity of the wine pairs well with the vinaigrette.
Discover the story behind this recipe
Commonly used in Mediterranean cuisine as a versatile sauce and dressing.
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