Balsamic Vinaigrette


  • ½ cup Liquid Gold balsamic vinegar (any flavor)
  • 3 Tbsp Dijon mustard
  • 3 Tbsp honey
  • 2 small shallots, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup Liquid Gold garlic extra virgin olive oil


Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil.

Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.

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