Italian Vinegarette Salad Dressing Is Awesome

De BISAWiki

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This is how its done. First you will need to blend the vinegar, garlic, onion, dry mustard, Dijon mustard, whole-grain mustard, sugar, basil, salt, and pepper in a food processor. While the food processor is running, slowly drizzle in the canola oil followed by the olive oil until the mixture is thoroughly blended. Store the basil balsamic vinaigrette in an airtight container in the refrigerator for up to 30 days.

Get Great Italian Vinegarette here

Basil Balsamic Vinaigrette brings together the owner of Balsamic Vinegar with the power of basil, both of which offer a number of health benefits. Increase the potency of the dressing or marinade, as well as the flavor. This recipe makes two cups.

Balsamic vinegar "has been made since at least the 11th century. What is considered to be the first historical reference is in 1046." Originally balsamic vinegar was a highly desirable condiment not available to just anyone. Balsamic makers, as well as nobility, had access to it and it was exclusively found in Italy. Theoliveoilshops.com explains how "for centuries it was made privately on individual estates and farmsteads, and only in the last few decades has become a commercial product, made for sale to others. Prior to then, balsamic was produced for family use only. Barrels passed from one generation to the next, often aging for 50 to 200 years or more." Balsamic vinegar could even have been part of a bride's dowry in those days.

Reggio Emilia designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more.