Ahhhhhhh I’m so stinking excited to share this recipe with you guys today. I know, I know. It’s something so… basic. Kinda boring almost.
But this is the BEST EVER balsamic vinaigrette. And I find that not at all boring. It’s kind of exciting.
Now I’ll preface this by saying that this isn’t quite your typical balsamic vinaigrette. No olive oil (we’re going milder), no dijon, and I’m adding SUGAR. Sooooo definitely branching out here. Here’s why…
There’s a burger restaurant in town (actually, where P and I had our first date!) that serves the most unreasonably good salads with the best ever balsamic vinaigrette. A super sweet and mild balsamic vinaigrette. It’s so good that I don’t even think about getting fries next to my burger because the salad actually just tastes better than the fries.
Weird, right? Okay, and they make super elaborate fries as appetizers that I sometimes order, so when I do that it’s just that I don’t need MORE fries. Whatever. Same thing.
So anyhowwww Preston and I were there recently and we ordered one of those elaborate fry appies and then I wasn’t even hungry anymore so I asked for a giant plain salad with their amazeballs vinaigrette. It was kind of the perfect meal.
I was obsessing over the dressing again, so THIS time I had to grill the waitress about what the heck is in the vinaigrette. (I was proud because I got a couple key differences from traditional balsamic right )
Sorry for the super long story about dressing. This is my life.
Sooo here’s the recipe I came up with for the best ever balsamic vinaigrette! It’s sweeter and milder than your typical balsamic vinaigrette, but I think that just makes it way more of a crowd pleaser! It still totally has that tang but mellowed out a touch. ENJOY!
- 3/4 C grapeseed oil
- 1/3 C balsamic vinegar*
- 2 small cloves garlic, minced**
- 1 t salt
- 3 T sugar
- 3 large leaves basil
- Blend everything together until well combined!
- Store in a jar in the fridge. It does thicken a little when it's chilled, so I'd recommend storing it in something that allows you to either scoop it out or give it a really good shake to loosen it.
- * If you like a tangier vinaigrette, give it a taste after you blend it up the first time and add a touch more balsamic vinegar
- ** I know we're blending this, but I still pre-mince the garlic to avoid large chunks