📝 About This Recipe
This isn't just a dressing; it's a masterclass in the balance of acidity, sweetness, and fat. Drawing inspiration from the sun-drenched hills of Modena, this vinaigrette utilizes aged balsamic vinegar to create a rich, syrupy base that clings perfectly to every leaf. The addition of Dijon mustard and a touch of honey ensures a stable emulsion that stays creamy and vibrant for days.
🥗 Ingredients
The Acid Base
- 1/2 cup Aged Balsamic Vinegar (look for 'Aceto Balsamico di Modena' for best quality)
- 1 tablespoon Fresh Lemon Juice (provides a bright top note to the deep vinegar)
The Emulsifiers and Aromatics
- 1 tablespoon Dijon Mustard (smooth, not grainy, acts as a binder)
- 1 small Shallot (minced extremely fine)
- 1 clove Garlic (grated into a paste)
- 2 teaspoons Wildflower Honey (can substitute with maple syrup for a vegan option)
- 1/2 teaspoon Dried Oregano (crushed between palms to release oils)
The Oil and Seasoning
- 3/4 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (use a coarse grind for texture)
- 1 teaspoon Cold Water (the secret to a lighter, more stable emulsion)
👨🍳 Instructions
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1
Begin by prepping your aromatics: mince the shallot as finely as possible so it distributes evenly without large crunchy bites.
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2
Grate the garlic clove using a microplane directly into a medium-sized stainless steel or glass mixing bowl.
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3
Add the balsamic vinegar and fresh lemon juice to the bowl with the garlic and shallots.
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4
Whisk in the Dijon mustard and honey until the mixture is smooth and the honey is fully dissolved.
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5
Add the kosher salt, black pepper, and dried oregano. Let this mixture sit for 5 minutes to allow the salt to dissolve and the shallots to macerate in the acid.
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6
Place the bowl on a damp kitchen towel folded into a ring; this stabilizes the bowl so you have both hands free for whisking and pouring.
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7
Begin adding the extra virgin olive oil one drop at a time while whisking vigorously and constantly.
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8
Once the mixture begins to thicken and look creamy, you can increase the oil flow to a very thin, steady stream.
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9
Continue whisking until all the oil is incorporated and the dressing is thick and opaque.
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10
Whisk in the teaspoon of cold water; this helps stabilize the emulsion and prevents the oil from separating later.
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11
Taste the dressing with a leaf of the lettuce you intend to use, as the flavor changes once applied to greens.
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12
Adjust seasoning with an extra pinch of salt or a drop more honey if the vinegar is too sharp.
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13
Transfer the vinaigrette to a glass jar with a tight-fitting lid.
💡 Chef's Tips
Always use a high-quality olive oil that you enjoy the taste of on its own. If your dressing separates in the fridge, simply let it come to room temperature and shake vigorously. For a smoother texture, you can blend all ingredients except the oil in a blender, then slow-drizzle the oil in while the motor is running. Avoid using aluminum bowls as the acid in the vinegar can react with the metal and create a metallic taste. If the balsamic is too acidic for your palate, whisk in a teaspoon of Greek yogurt for a creamy, mellow finish.
🍽️ Serving Suggestions
Drizzle over a classic Caprese salad with heirloom tomatoes and buffalo mozzarella. Use as a marinade for grilled chicken breasts or flank steak. Toss with roasted root vegetables like carrots and parsnips immediately after they come out of the oven. Serve alongside a bowl of warm crusty sourdough bread for dipping. Pair with a crisp, dry Italian Pinot Grigio or a light-bodied Sangiovese.