The sweetness of honey is tempered by aged balsamic in this all-seasons dressing (with basil making a peekaboo cameo). A small amount of soy lecithin is enough to keep the players in harmony, avoiding an unwanted imbalance of flavors that come from settling and patchy distribution.
Ingredients
- 4oz Apple Cider Vinegar (113g)
- 128g (1/2 cup) Balsamic Vinegar
- 65g (¼ cup) Honey
- 10g (1 lg clove) Garlic
- 1.4g (1 tsp) Salt
- 5g (1 Tbsp) Basil, Chopped
- 0.3g (1/4 tsp) Black Pepper
- 28g (2 Tbsp) Dijon Mustard
- 480g (2 cups) Canola Oil
- 120g (½ cup) Olive Oil
- 4g (1 tsp) Liquid Soy Lecithin
Equipment
- Blender
- Hand Blender
Timing
Active time: 10 Minutes
Total time: 10 Minutes
Yield
3 Cups
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Combine Oil and Liquid Soy Lecithin
In a bowl, combine the oil and liquid soy lecithin. Blend using a hand blender and allow it to sit for 5 minutes to release the air bubbles.
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Blend Balsamic Vinegar
Add the balsamic vinegar, honey, garlic, salt, black pepper, and Dijon mustard in a blender. Cover the blender and blend on medium-high until combined.
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Emulsify
Open the port hole and pour in the oil mixture slowly to form an emulsion.
This will take about three minutes to incorporate all of the oil mixture.
Add the chopped basil and mix until evenly distributed.
Cover and store for up to 7 days.
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1 Comment.
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