Balsamic Vinaigrette
Chef: Wyatt Brege
Yield: 5 cups
Ingredients:
- 2 Cups Balsamic Vinegar
- 2 Cups Extra Virgin Olive Oil
- 1/4 Cup White Sugar
- 1/2 Cup Dijon Mustard
Directions:
In a 4 Quart container, emulsify everything but the olive oil with the immersion blender.
Slowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.