In keeping with the theme, simple vegan BBQ, this week I wanted to bring you an intensely flavored, but less fatty version of a balsamic vinaigrette.
This dressing when emulsified in a blender gets super thick and rich almost like Ranch. With the consistency of chocolate syrup, it irresistibly clings to each lettuce leaf, making sure that even a plain bowl of greens is a full flavored palatable experience.
Since there is only so much one can say about balsamic vinaigrette, I’ll take this opportunity to explain two different types of emulsification you can use for dressings to manipulate their consistencies based on your preference.
There are two types of dressing emulsification. Temporary and Permanent.
A temporary emulsification is created by whisking the ingredients of a dressing together in a bowl. While this technique brings everything together, eventually if left to its own devices the mixture will eventually separate.
A permanent emulsification creates a mixed dressing that will not separate and will always be much thicker and creamier. To create this type of dressing simply do what we are doing with this recipe this week and blend the oil and vinegar using a blender. You’ll be so impressed by how rich and light the dressing comes out you’ll swear someone snuck dairy into it while you weren’t looking.
Balsomic Vinegarette with Dijon Mustard
- ½ Cup cold pressed organic or raw Olive oil
- ½ Cup high quality Balsamic Vinegar
- 2 Tablespoons of Dijon mustard
- 1 Tablespoon Maple Syrup or 5 drops of Stevia
- 1/8 Teaspoon of cracked Black Pepper
- Sea Salt to taste
- Place all ingredients in Vitamix or high speed blender and blend until a thick light brown cream forms. Enjoy!