+
0 (0)

Sauces and Condiments

Balsamic vinaigrette

Balsamic vinaigrette
Mariah Tauger / For The Times

To get to Windrose Farm, travel a winding road through San Luis Obispo County, down a long lane buttressed by oak trees, a field dotted with sheep, and you’ll find an arrangement of farm buildings and a broad one-story house ... Read more

  • 1/4 cup good balsamic vinegar
  • 3/4 cup extra-virgin olive oil, or a good citrus-flavored oil
  • 1 teaspoon honey or 2 teaspoons dark brown sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 shallot, minced
  • Salt and pepper

Step 1In a Mason jar, combine the vinegar, oil, honey, mustard, garlic and shallot. Season with ½ teaspoon each salt and pepper, or to taste. Close the jar and shake well. This makes a generous cup of dressing which will keep, refrigerated, for one week.

Note: From Bill and Barbara Spencer of Windrose Farm.

HAVE YOU TRIED


Vanilla ice cream
Vanilla ice cream

Roasted Cornish game hens with Meyer lemons
Roasted Cornish game hens with Meyer lemons

Persian-style herb and cheese platter
Persian-style herb and cheese platter

Mint and Cilantro Shrimp With Soba Noodles
Mint and Cilantro Shrimp With Soba Noodles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Turkey gravy
Rose geranium-scented berry jam
Orange-olive tapenade
Mom Parsons' cranberries