Balsamic Vinaigrette

1. Prepare the Vinaigrette Jar

Find a jar with a tight-fitting lid that can comfortably hold all the ingredients. A mason jar works well for this purpose.

2. Add the Balsamic Vinegar

Pour 4 tablespoons of balsamic vinegar into the jar. The balsamic vinegar is the acidic component that adds a sweet and tangy flavor to the vinaigrette.

3. Incorporate the Dijon Mustard

Add 2 teaspoons of Dijon mustard to the jar. The mustard not only adds a bit of spice and complexity but also acts as an emulsifying agent, helping to blend the oil and vinegar together.

4. Microplane the Garlic

Using a microplane, grate 1 clove of garlic directly into the jar. Microplaning turns the garlic into a paste-like consistency, allowing it to more evenly distribute its flavor throughout the dressing.

5. Emulsify with Olive Oil

Measure and pour 1/2 cup of olive oil into the jar. Olive oil provides a rich, fruity base for the vinaigrette and helps to carry the flavors of the other ingredients.

6. Shake to Emulsify

Secure the lid on the jar tightly and shake vigorously until the vinaigrette is well combined and emulsified. You're looking for a homogeneous mixture where the oil and vinegar are no longer separate.

7. Taste and Adjust

Taste the vinaigrette and adjust any ingredients as needed. If it's too acidic, add a bit more olive oil; if it's too mild, a splash more vinegar can brighten it up. Remember, you can always add but you can't subtract, so add in small increments.

8. Serve or Store

Drizzle the vinaigrette over your favorite salad or dish immediately, or store it in the fridge for later use. If refrigerated, remember to shake it well before serving as the ingredients may separate over time.