Ingredients:

  • 1/4 cup High-Quality Balsamic Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Greek Yogurt or Mayonnaise (use yogurt for healthier, mayo for richness)
  • 1 tablespoon Runny Honey or Maple Syrup (for vegan option)
  • 1 small clove Fresh Garlic, very finely minced
  • 1/2 cup Mild Extra Virgin Olive Oil
  • 1/2 teaspoon Fine Sea Salt, or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper, or to taste

Instructions:

  1. Prep the Aromatics and Base: Finely mince or grate the garlic clove. In your chosen mixing container (bowl, jar, or blender cup), combine the balsamic vinegar, Dijon mustard, Greek yogurt (or mayo), honey (or maple syrup), minced garlic, salt, and pepper. Whisk or blend briefly until the mixture is uniform.
  2. Initiate the Emulsification: If using a blender/processor, turn the appliance on to medium speed. If whisking by hand, begin whisking vigorously.
  3. Slow Drizzle (The Crucial Step): Begin adding the olive oil in a very slow, thin, steady stream—almost drop by drop initially. As the dressing absorbs the oil and begins to thicken (which should happen after about 1/4 cup of oil is added), you can slightly increase the rate of the drizzle. Continue whisking/blending until all the oil is incorporated and the dressing is smooth, pale brown, and completely opaque.
  4. Final Adjustments and Chilling: Taste the finished dressing. Adjust seasoning (salt/pepper) or sweetness (honey) if needed. Transfer the dressing to an airtight container. Chill in the refrigerator for at least 15 minutes before serving to allow the flavours to deepen and the consistency to firm up slightly.