Eosinophilic Esophagitis Friendly Classic Balsamic Vinaigrette
Total time5 min
Prep time5 min
Cook time0 min
5.0(16)
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Learn more →Ingredients
8 servings
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced or grated
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 9 tbsp extra virgin olive oil
- ½ tsp fresh thyme leaves (optional)
Instructions
- 1
Combine the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl and whisk together until the mustard is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar. Stir in the thyme, if using.
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