A nice creamy balsamic vinaigrette is no ordinary condiment. Sure you can use it for salads, but think bigger than that. Think marinade for salmon and dipping sauce for chicken tenders! Or, how about a sandwich spread? Oh the endless possibilities!
Okay. I know most of you would just use it for a salad, and that’s perfectly legit. The point is that this recipe is a basic go-to recipe. If you’re not sure how to add extra umph to your less-than-exciting skinless, boneless, chicken breast, this creamy balsamic vinaigrette is the answer.
You may wonder why I encourage people to make their own dressings. The answer is simple. It’s all about control over your health. Check out the label on a store-bought creamy balsamic vinaigrette. How many ingredients are there? Do you recognize all of them? Does it have sugar? Does it have flour or some sort of starch? Some do.
This recipe has two main ingredients that you most likely already have in your pantry – vegetable oil and balsamic vinegar. That’s it.
No, this dressing will not stay fresh for a month, but that’s a good thing. Make it in 3 minutes, and eat it.
Gone are the salad dressing bottles with crust around the rim. No more smelling the salad dressing before eating it because it’s been in the fridge forever. What makes it last forever anyway? Gone are the suspect ingredients in those same bottles. Gone, I say, gone!
The Skinny – Creamy Balsamic Vinaigrette
- Calories – 93
- Fat – 10.1g
- Sugars (from the vinegar) – .06g
Scroll down to see the full nutrition label.
Get ready for this. It’s gonna go fast. Gather the ingredients.
Add all of the ingredients to an immersion blender cup thingy, and blend. Add freshly ground black pepper to taste. And done!
I use an immersion blender because it’s fast and simple. If you don’t have an immersion blender, use a food processor. If don’t have either one of these, whisk the oil and vinegar together by hand. This will take longer, but you’ll get a great workout. Think of all those French, Spanish, and Italian grandmas that have been making this same dressing for ages with only brute strength. They always have a bowl of something under their arm that they are whisking away at.
Normally oil and vinegar would separate. However, the blending process results in emulsification, which simply means that a chemical reaction as taken place that allows the oil and vinegar to combine into a stable form.
However, this dressing will separate again after a few hours because we have not added anything like starch to maintain the stability over a long period of time. Because of this, I recommend making this dressing just before serving.
If you have leftovers, save them in the fridge. You can blend it again, and it will emulsify again. However, I only recommend doing this a couple of times. I noticed a decline in the quality of the emulsification after 3 times.
Try the dressing on these great salads.
- 1 cup vegetable oil
- 1/4 cup balsamic vinegar
- 1/8 tsp salt
- pepper to taste
- Add all ingredients container for mixing.
- Use an immersion blender to mix all of the ingredients together until they are creamy. You can also use a food processor or whisk by hand.