Balsamic Dijon Vinaigrette

Balsamic Dijon Vinaigrette Recipe - A French Delight

Region / culture: France | Preparation time: 10 minutes | Servings: 4

Introduction

Balsamic Dijon Vinaigrette is a classic dressing that brings a zesty and tangy flavor to any salad. This recipe combines the sharpness of Dijon mustard with the sweet and sour depth of balsamic vinegar, balanced with the freshness of lemon juice and the aromatic hint of tarragon. It's a versatile dressing that can elevate simple greens or be used as a marinade for meats and vegetables.

History

The use of vinaigrettes dates back to ancient times, but the combination of balsamic vinegar and Dijon mustard is a relatively modern innovation. Balsamic vinegar originates from Italy and has been used in cooking since the Middle Ages, while Dijon mustard, named after the town of Dijon in France, became popular in the 1850s. This recipe is a fusion of Italian and French culinary traditions, reflecting the global appreciation for combining ingredients to create flavors that are greater than the sum of their parts.

Ingredients

1 tbsp dijon-style mustard
0.25 cup balsamic vinegar
2 tbsp water
2 tbsp fresh lemon juice
0.25 tsp dried leaf tarragon
1 clove garlic, minced
2 tbsp safflower oil
2 tbsp virgin olive oil
salt and pepper to taste

How to prepare

In a jar, combine the mustard, vinegar, water, lemon juice, tarragon, and garlic.
Shake the jar well to combine the ingredients.
Add the oils to the jar and shake again.
Season with salt and pepper.
Chill the mixture before serving.

Variations

For a creamier texture, add a tablespoon of Greek yogurt. For a sweeter dressing, mix in a teaspoon of honey. To make it more herbaceous, add finely chopped fresh herbs such as basil or oregano.

Cooking Tips & Tricks

For the best flavor, use high-quality balsamic vinegar and Dijon mustard. The quality of these two ingredients significantly impacts the dressing. Additionally, adding the oils slowly and shaking the mixture vigorously helps emulsify the vinaigrette, creating a smoother texture. Letting the dressing chill before serving allows the flavors to meld together more fully.

Serving Suggestions

This vinaigrette pairs beautifully with mixed green salads, drizzled over roasted vegetables, or as a marinade for chicken and fish. It's particularly delightful with salads containing fruits like strawberries or pears.

Cooking Techniques

The key technique in making this vinaigrette is emulsification, which combines oil and vinegar into a smooth mixture. This is achieved by vigorous shaking or whisking.

Ingredient Substitutions

If safflower oil is unavailable, any neutral-tasting oil like canola or grapeseed can be used. Apple cider vinegar can substitute for balsamic for a different flavor profile.

Make Ahead Tips

This vinaigrette can be made ahead and stored in the refrigerator for up to a week. The flavors will intensify over time, making it even more delicious.

Presentation Ideas

Serve the vinaigrette in a small pitcher or jar for guests to add to their salads as desired. Garnish salads with a sprinkle of fresh herbs or edible flowers for an elegant touch.

Pairing Recommendations

This vinaigrette pairs well with robust greens like arugula or spinach. It also complements goat cheese, walnuts, and fruits in salads.

Storage and Reheating Instructions

Store the vinaigrette in an airtight container in the refrigerator. It does not require reheating; however, it should be brought to room temperature and shaken well before serving if it has solidified.

Nutrition Information

Calories per serving

A serving of this Balsamic Dijon Vinaigrette contains approximately 120-130 calories, making it a moderate addition to a healthy salad in terms of energy content.

Carbohydrates

This Balsamic Dijon Vinaigrette is low in carbohydrates, with the primary sources being the balsamic vinegar and lemon juice. Approximately, the total carbohydrate content is around 3-4 grams per serving, making it a suitable option for low-carb diets.

Fats

The fats in this recipe come from the safflower and virgin olive oils, which are known for their heart-healthy monounsaturated fats. The total fat content is approximately 14 grams per serving, contributing to the richness and mouthfeel of the dressing.

Proteins

This vinaigrette contains negligible amounts of protein, as it is primarily a combination of fats and acids. It is not a significant source of protein in a diet.

Vitamins and minerals

Lemon juice provides vitamin C, while garlic offers a small amount of vitamins B6 and C, along with manganese. Olive oil is a good source of vitamin E and K. However, the amounts in a single serving of dressing are minimal.

Alergens

The primary allergen to be aware of in this recipe is mustard, which can cause reactions in some individuals. Additionally, those with sensitivities to sulfites should be cautious with balsamic vinegar.

Summary

Overall, this Balsamic Dijon Vinaigrette is a low-carbohydrate, moderate-calorie dressing option that provides healthy fats. It contains minimal protein and a small amount of vitamins and minerals.

Summary

Balsamic Dijon Vinaigrette is a versatile and flavorful dressing that combines the rich traditions of Italian and French cuisine. With its balance of tangy, sweet, and aromatic flavors, it's a perfect addition to a variety of dishes. This recipe is not only delicious but also offers a healthy alternative to store-bought dressings, with the added benefit of being customizable to suit individual tastes and dietary needs.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I had decided to visit my dear friend Margaret for lunch. Margaret was known for her exquisite taste in cooking, and I always looked forward to trying out her new recipes.

As I stepped into her cozy kitchen, the aroma of herbs and spices filled the air. Margaret greeted me with a warm smile and handed me a glass of chilled white wine. "I have a special treat for you today," she said, her eyes twinkling with mischief.

I watched in awe as Margaret effortlessly whisked together a simple yet elegant dressing. She explained that it was her favorite Balsamic Dijon Vinaigrette, a versatile dressing that could be used on salads, meats, and even as a marinade.

I couldn't wait to taste it. The combination of tangy balsamic vinegar, sharp Dijon mustard, and fragrant garlic was simply divine. It was the perfect balance of sweet and savory, with a hint of spiciness that lingered on the palate.

As I savored each mouthful, Margaret shared the story behind the recipe. She had learned it from her grandmother, who in turn had learned it from a dear friend many years ago. The recipe had been passed down through generations, each cook adding their own twist to make it their own.

I was intrigued by the history of the recipe and the love and care that had gone into perfecting it over the years. Margaret's grandmother had been a renowned cook in her time, and her recipes were treasured by all who knew her.

After lunch, Margaret presented me with a handwritten copy of the recipe. She knew how much I loved to cook and experiment with new flavors. "I hope you enjoy making this as much as I do," she said, her eyes shining with pride.

I thanked Margaret for her generosity and promised to make the dressing for my family that evening. As I drove home, I couldn't stop thinking about the delicious flavors and the rich history behind the recipe.

That evening, I gathered the ingredients and set to work in my own kitchen. The sharp aroma of Dijon mustard filled the air, mingling with the tangy sweetness of balsamic vinegar and the earthy scent of fresh herbs.

As I whisked the ingredients together, I felt a sense of connection to Margaret and her grandmother. I imagined them standing in their own kitchens, preparing the same dressing with love and care.

When I finally tasted the finished product, I knew that this recipe would become a staple in my own kitchen. The Balsamic Dijon Vinaigrette was a perfect balance of flavors, versatile enough to be used in a variety of dishes.

Over the years, I have shared the recipe with friends and family, each one adding their own twist to make it their own. I have taught my grandchildren how to make it, passing down the tradition to the next generation.

As I look back on that warm summer day with Margaret, I am filled with gratitude for the love and friendship that has enriched my life. The Balsamic Dijon Vinaigrette will always hold a special place in my heart, a reminder of the joy of cooking and the power of shared recipes.