Balsamic Vinaigrette

½ cup
½ cup
1 t
1 t
1 t
1/2 t
1/4 t
1/4 t
1 small clove

balsamic vinegar
olive oil
mayonnaise
dijon or brown mustard
maple syrup
dried basil
salt
pepper
garlic, pressed or smashed to a paste

• Put everything in a leak proof bottle and shake.
  
• These quantities are approximate since I typically don't measure this recipe out.  Most people make a vinaigrette with 2/3 to 3/4 oil but I like the tang and lower calories of a 50:50 mix.  Too much garlic will make this overly sharp so stick to a very small clove.  The mayo and mustard are mostly there to help stabilize the emulsion.  Adjust proportions to taste and leave out or swap out the basil for other herbs if you wish.
  
  

Category:  American                                                                                                                                              Modified 1/18/13