1 Tbsp dijon-style mustard (or any mustard, I often just use stone ground mustard)
½ tsp salt
½ tsp black pepper
2 Tbsp dried basil
2 garlic cloves, sliced or minced (mince it for a stronger garlic flavor)
½ cup balsamic vinegar
¾ cup extra virgin olive oil
- Use your best vinegar and extra virgin olive oil. This makes about 1 3/4 cups of dressing so be sure to use a container that is 2 cups or more, allowing you enough shaking room.
- In your pint jar with a tight fitting lid, put in the honey, mustard, salt, pepper, garlic clove, dried basil and vinegar. Tighten on your lid well and shake shake shake for about 1 minute. You may need to stir the bottom of the jar after a minute to loosen any salt or honey that is being stubborn. Shake some more if this happens.
- Add 1/3 of the olive oil and shake again for a minute. Add another 1/3 of the olive oil, shake again. Add the last 1/3 of olive oil and really shake things now. It may take 1-2 minutes of shaking to get the desired thickness for your dressing.
- You can eat this immediately but the flavors improve a lot after 24 hours. Store in your refrigerator for up to a year.
Read what inspired Delectable Musings to make this great vinaigrette.