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 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.
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