Garlicky Balsamic Vinegar Dressing Recipes

Steps:

• In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
• Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
• Cover and start blending on low.
• If your blender lid has the small cap, remove it and slowly pour in the oil.
• Once all the oil is poured in, put the small cap back on and blend on high for about a minute.

Steps:

• There are two ways to do this.
• With Food Processor:.
• Add garlic cloves to mini food processor.
• Chop/grind.
• Add everything else except for olive oil.
• Chop/grind again.
• Add olive oil.
• Chop/grind again.
• That's it! And you have perfectly blended perfectly creamy salad dressing.
• Without Food Processor:.
• Crush or mince garlic cloves.
• Add all ingredients in a jar except olive oil.
• Shake well.
• Add olive oil.
• Shake vigorously until evenly mixed.
• Enjoy!

Steps:

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Steps:

• Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

Steps:

• Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

Steps:

• Chop Garlic& Onion in a"Handy Chooper" if you have one or use a Food Processor.
• Add olive oil, balsamic vinegar, pepper, oregano, parsley, basil, parmesan, and mix well.
• (If using the red wine, add it at this time.) Serve over a nice spring salad mix or some baby spinach greens with sliced tomato and parmesan.

Steps:

• Combine olive oil and balsamic in glass dish. Add garlic, mustard, honey, pepper and paprika. Whisk until smooth.
• Makes a little over 1 cup of dressing. Keeps in fridge for up to 4 days.

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill. Let stand at room temperature 15 minutes; rewhisk before using.)

Steps:

• In a small bowl, stir together garlic, honey and salt to taste until well mixed.
• Add vinegar, then oil, whisking vigorously till blended.
• Let stand 10 minutes to allow flavours to blend.
• Remove garlic slices.