Balsamic Vinaigrette

Emulsifying: Slowly streaming in the olive oil creates a stable, creamy vinaigrette that stays together longer.
Storage: Refrigerate for up to 2 weeks. Allow the dressing to sit at room temperature for about 15 minutes before serving, then shake well.
Olive Oil: A good-quality extra virgin olive oil makes the biggest difference in the finished dressing.
Serving Suggestions: Excellent on mixed greens, spinach salads, grilled vegetables, roasted mushrooms, pasta salads, caprese salads, or as a simple vegetable marinade.

Name: Balsamic Vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup balsamic vinegar; 2 teaspoons garlic (minced); ¼ teaspoon oregano (dried); ¼ teaspoon basil (dried); ¼ teaspoon red pepper flakes; ¼ teaspoon kosher salt; 3 tablespoons turbinado sugar; 1¼ cups extra virgin olive oil

This is the jar of dressing that keeps finding its way back onto the table. It balances balsamic's tang with just enough sweetness, and comes together in about five minutes.

By Alex Stone10 MINUTES

Butter Club Notes

There are a handful of recipes I almost always have sitting in my refrigerator, and this is one of them. It takes about five minutes to make, lasts for days, and finds its way onto everything from salads to roasted vegetables and sandwiches. The balance between the balsamic vinegar and the olive oil is what makes it work. It has enough sweetness to mellow the vinegar without tasting sugary, and once you start making your own, it's hard to go back to the bottled stuff.