BALSAMIC VINAIGRETTE

COOKING UTENSILS NEEDED

Cruet Bottle

Measuring spoons

INGREDIENTS:

1       cup Filippo Berio olive oil (yellow label)

¼      cup Modennaceti balsamic vinegar

2       tablespoons water

½      teaspoons lemon Juice

½      teaspoons sugar

¼      teaspoons Gulden’s Spicy Brown mustard

1/8    teaspoons garlic powder

1/8    teaspoons onion powder

1/8    teaspoons parsley

1/8    Salt

1/8    Black Pepper

DIRECTIONS:

Add dry ingredients to a cruet bottle. Add vinegar, water, olive oil and lemon juice.  Shake well.  Let stand for one hour for best taste. The balsamic vinegar can be swapped out for red wine vinegar for a completely different taste. That would be called RED WINE VINAIGRETTE. The mustard besides adding flavor acts like and emulsifier to help the oil and vinegar mix together better. They will still separate again and the dressing should be shaken just before it is served or poured over the salad.

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