This Balsamic Vinaigrette is versatile, delicious and easy to make. Vegetarians can skip the chicken broth all together and add a squirt of lemon juice instead. Can be used as a dressing on mixed greens or as a marinade for fish, chicken or pork.
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon-style mustard
- 3 tablespoons chicken broth
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh basil, chopped (optional)
COMBINE olive oil, balsamic vinegar, mustard, chicken broth, sugar, salt and pepper in a medium size bowl and whisk until well blended.
COVER and refrigerate.
BRING to room temperature and whisk well before using.
ADD freshly chopped basil.
Review This Recipe
i used this on my fish,so yummy.
Made it and it's the best I've ever had. Easy to do and hard to keep away from everyone so that I could have it again the next day.
Excellent! It is very versatile and I rated highly.
I have had this recipe since 1/4/2004 when I printed it from MSN House U Home. I have kept it, splattered with oil and balsamic vinegar. I am so glad to have found it anew!! It is DElicious!
This the best dressing in the world, I could skip the salad and just devour this wonderful tangy sexy dressing.
I just love it so much.
I love balsamic vinegar and this mixed with oil and mustard ...oh yeah baby!!!!
Perfect ratio oil/vinegar
I always have a hard time finding the right ratio oil/vinegar. This vinaigrette is just PER-FECT !!!
There is the right amount of all the other ingredients.
I won't change nor add one thing !!!
Thanks again meal.com :)
Great, easy recipe!! I just used what I had lying around (it's completely last minute, as today is Christmas Day and I am fixing Christmas dinner....no salad dressing! Oops!). I just tried the dressing with a small salad and it is tasty!
I love this recipe. It doesn't usually last a week in my refrigerator; I eat it everyday. I'm not sure how long it lasts refrigerated.
I would like to have an idea about how long of a good life span this has if kept in the refrigerator. This sounds like a good recipe and I plan to try it.