Balsamic Vinaigrettecondiments, grilling recipes, salads and dressings 3 tablespoons balsamic vinegar 1 tablespoon finely chopped red onion 1 tablespoon honey 1/2 cup olive oil salt; to taste freshly ground black pepper; to taste In a blender, combine the vinegar, onion and honey and puree. With the motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving. This recipe yields approximately 3/4 cup of vinaigrette. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630 ) |
