'Good on Everything' Vinaigrette
'Good on Everything' Vinaigrette
Category
Dressings
Prep Time
5 minutes
This vinaigrette lives at the intersection of simple and stunning. Omit the mustard if you like, it'll still be irresistible! Depart from the ordinary and try this on, well, everything!
Ingredients
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3 Tablespoons Meyer Lemon Olive Oil
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2 Tablespoons 18 Year Balsamic Vinegar
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1 Tablespoon Dijon mustard (optional - we recommend substituting one of these great emulsifiers: honey + pinch of salt, Greek yogurt, garlic paste, or mayonnaise)
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1 Tablespoon cool water
Directions
Combine all ingredients in a sealed jar and shake vigorously until fully combined. Alternatively, whisk rapidly in a bowl until fully combined.
Recipe Note
Based on Iron Chef Alex Guarnaschelli's 3-2-1-1- Vinaigrette recipe.
If you add an emulsifier, your dressing will look creamier/lighter than the pictured example.
I LOVE your new pizza oil! Awesome on salad, veggies, meat, you name it. It has a pop-up pour spout which is so nice. Everyone, go buy some soon!
What a fabulous recipe! I’ve been making non-seed oil balsamic vinaigrette for many years but had never heard of Fustini’s. My man bought a beautiful home in Okemos, MI with a Di Vincino Forni outdoor pizza oven. His lovely realtors, Lisa Dorwin and Lisa Hall sent him a Fustini’s gift package with 18 yr balsamic, garlic olive oil, pizza crust mix, focaccia mix, pizza seasoning, etc. We’ve purchased many homes over the years but have never receive such a thoughtful gift!!! Thank you Ladies for introducing us to Fustini’s!!!!!🍕
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