Go Back
–+ servings
balsamic vinaigrette drizzled out of glass measuring up onto watermelon and blueberry salad
Print

Balsamic Vinaigrette

Servings 6
Calories 101kcal

Equipment

Ingredients

  • 1 shallot chopped
  • ⅓ cup balsamic vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grainy mustard
  • 1 teaspoon sugar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil

Instructions

  • If using a whisk, mince the shallot. Otherwise, place the roughly chopped shallot into the food processor bowl. Turn on and add balsamic vinegar.
  • Keeping the machine running, continue to add ingredients through the pusher/sleeve in order. Before adding the olive oil, insert the pusher. Pour olive oil into the pusher, letting it drizzle through the little hole in the bottom to create an emulsion.
  • Will keep for up to two weeks in the refrigerator.
  • Use on grilled chicken, steak, and vegetables or on salads like the Watermelon Summer Salad.

Nutrition

Serving: 2tablespoons | Calories: 101kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 128mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg