The Best Vinegar Ever, and a Recipe for Honey Balsamic Vinaigrette
Posted on August 4, 2009
There is a fantastic little store not far from here that sells balsamic vinegar from a drum with a spigot. When I saw the drum, I thought that couldn’t possibly be where this delectable balsamic comes from, but it was. Just one of those funny things.
Anyway, this balsamic vinegar is unlike any other I’ve had. It’s sweet, with highlights of tanginess, but without the tongue curling burn of most vinegars. It’s so good, I could drink it. Maybe. The store is called Villarina’s and it’s part of a small franchise chain in the New York metro area (all the stores are independently owned).
This orgasmic balsamic vinegar was the driving force that convinced me to give balsamic vinegar another try. For years, I avoided it and turned my nose up at the mere mention of it. But this changed it all . . .
I’ve mentioned before that I prefer a mix of oil and vinegar and homemade dressings to bottled dressings. I like the control you can have over ingredients, flavors, layers. It works for me. And while my basil vinaigrette is my fav new dressing of this summer, this honey balsamic that I made recently is really good too.
Especially if you use good vinegar.
Honey Balsamic Vinaigrette
yields 3/4 cup
recipe adapted from Southern Living
1/2 cup olive oil
1/4 cup good balsamic vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in a bowl and whisk together. Store in a sealed container in the refrigerator for up to a week.
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Balsamic, olive oil, and crusty bread… oh my. I love this combination. I was actually converted several years ago when my sister returned from Italy with a few bottles of the authentic stuff.
Your mixture sounds wonderful – the addition of honey is terrific.
A delicious dressing that is making my mouth water.