Mixing the ingredients with a blender gives the recipe a slightly thicker consistency. Cover and shake well. You need a little patience for that method though: it won't be ready for 2 weeks. While I whisk the vinegar, oil, dijon mustard, garlic, and olive oil by hand with a sturdy kitchen whisk, you could also use a blender if you prefer. As a basic recipe, you can start with the following, simply mixing it in a jam jar: 120ml olive oil 40ml white wine vinegar Seasoning From here you can switch up the ratios depending on your taste. Balsamic & Herb Dipping Vinaigrette July 7, 2020 August 13, 2020 Molly @ Transatlantic Notes This recipe is truly versatile because you can use it as a dipping sauce for your favourite fresh, crusty bread or as a vinaigrette dressing for salads, roasted veggies or roasted chicken/beef. I prefer the consistency of the dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer. A classic French vinaigrette is three parts oil to one part vinegar. You can make herbal vinegar with fresh or dried herbs, and with room temperature or heated vinegar. Hot vinegar is the best method for dried herbs and is ready to use in just a week. If using dried herbs, store covered in refrigerator up to 1 week. This makes a total of 6 servings of Rosemary Chicken Salad with Herb Balsamic Vinaigrette. Homemade dressings require very little hands-on time, lack the nasty ingredients found in most store-bought dressings, and pack a ton of fresh herbs into each recipe for the ultimate flavor explosion. Stir or shake well before using. However, you'll get a better product with a more balanced flavor if you use fresh herbs and room temperature vinegar. Each serving comes out to be 338 Calories, 24.7g Fat, 2.2g Net Carbs, and 23.8g Protein. Each serving comes out to be 338 Calories, 24.7g Fat, 2.2g Net Carbs, and 23.8g Protein. In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. Makes about 3/4 cup. Making homemade salad dressing is my favorite way to use fresh herbs. Some prefer a more vinegary flavour. If so, bump up the vinegar and add less oil.

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