Warm Balsamic Vinegar Dressing
Taste fix for salads and light bites.
8 to 10 large cloves garlic, cut into 1/4 to 1/2 inch dice
about 1/2 cup fruity extra-virgin olive oil
salt and freshly ground black pepper
about 6 to 7 tablespoons high-quality balsamic vinegar
about 4 to 5 tablespoons red wine vinegar
1-1/2 tablespoons dark brown sugar
In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and barely blonde. (If it darkens, it will turn bitter. Throw everything away and start again.)
Stand back and add the vinegars and sugar.
Simmer 2 to 3 minutes. Taste by cooling a sample first (it will be scorching), and seeing if there's soft acidity and good sweet/tart balance.
If too acid, continue simmering. If acid is lacking, add a little more vinegar.
Remove from heat, cover and hold until shortly before serving (up to 3 hours).
Taste again, adjusting seasonings if necessary. Heat up and spoon over salad.
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