Don’t worry if you don’t have a hand blender or blender for this recipe. Just follow the same method with a whisk and a shallow bowl and leave the clove of garlic in the dressing once it’s finished.
Yield: 1 cup
1/2 cup Balsamic vinegar
1/2 cup extra-virgin olive oil
1 clove of peeled garlic
1 tsp. Dijon mustard
2 Tbsp. sugar*
1/4 tsp. kosher salt
2 grinds of black pepper from a pepper mill
Put all of the ingredients except the oil into a small bowl or tall cup.
Puree with a hand blender until smooth.
With the blender still running slowly drizzle in the olive oil.
Continue to blend for 30 seconds once all of the oil has been added.
*Not all balsamic vinegar is created equally. Some can be very sweet or very acidic. You may want to omit part or all of the sugar in this recipe depending on the taste of your vinegar. You can always add more but you can’t take away.