All-purpose and foolproof Balsamic Vinaigrette

A 2-minute Balsamic Vinagrette Recipe

Want a go-to easy vinaigrette recipe?

Yet one that's long-lasting enough?

Your foolproof vinagrette is ONLY 2 minutes away!

(scientifically assured to be the best vinaigrette in town)

Figure 1: Make-ahead Balsamic Vinaigrette

Three keys to the best vinaigrette recipe

1. The good-old 3 to 1!

Of  course, it all starts with the sacred vinaigrette formula of three oils to one vinegar.

2. Two oils better than one!

While everyone knows the 3:1 formula, not many are aware of the magic oil ratio, which is two olive oils to one lighter vegetable oil. It could prevent the crystallization of olive oil after refrigerating.

Figure 2: 3'M's

3 'M's -- Mayo, Mustard and Molasses!

I know, I know. Oil and vinegar are not meant to be with each other. BUT, with the help of emilsifiers, namingly mayonnaise and mustard, together with the stabliser Molasses, the two can finally mingle with each other and live happily together in harmony.

Besides, be it simple green salad to cold meat, vegetables or fish dishes, as well as broiled or grilled, hot or at room temperature, this balsamic vinagrette can complement unblemishedly. What are you waiting for? Let's get started!

Preparation time: 2 minutes  Servings: 4 (~ 140g)

Ingredients:

Figure 3: Ingredients

• 30g Balsamic vinegar  
• 5g Dijon mustard 
• 5g Mayonnaise
• 5g Molasses 
• 30g olive oil 
• 60g canola oil
• 5g garlic powder
• Salt and freshly ground pepper to taste 

Direction:
There must be nothing simpler than shaking.

Music Video: Shake the jar and shake your anxiety off!

1. Click play. Come on, I know you have way too much boredom and anxiety to shoulder off. (haha, just kidding, it's optional)
2. Put all the ingredients in a closed jar.
3. Shake it vigorously.

Wanna double the game? Advanced direction:

1. Combine everything except for vinager and oil first in a mixing bowl.
2. Slowly dribble the oil in. Use a wire whisk to whisk at a quick speed. It is to break the oil into tiny droplets and become suspended, creating an emulsified vinaigrette. (A blender could be used instead of whisk.)
3. Pour the vinaigrette into a sealed container.

Storage:

1. Store in a refrigerator, and shake before use.

2. Best to consume within one week, as moistured ingredients like shallot and the mild acidity might facilitate the growth of molds and bacteria.

Any cooking newbies out there? CONGRATULATIONS and WEll DONE! Yes, this vinaigrette may seem simple. Yet especially for newbies like us, every step is made with love. In this difficult quarantine time of ours, there's nothing better than sharpen our cooking skills, while sharing the delicacies with our beloved ones. Let's spread the love and warmess together. How? Why not by sharing this simple and foolproof balsamic vinaigrette receipe?

References

Balsamic Vinaigrette Recipe (adopted and modified)	1. https://www.epicurious.com/recipes/food/views/balsamic-vinaigrette-234241 2. https://www.cooksillustrated.com/articles/169-make-ahead-vinaigrette
Figure 1	https://www.aspicyperspective.com/best-balsamic-vinaigrette/
Figure 2	https://www.cooksillustrated.com/articles/169-make-ahead-vinaigrette
Figure 3	https://www.cheapskatecook.com/simple-balsamic-vinaigrette-salad-dressing/

By Ye Yihan (UID: 3035705104)