I keep everything the same except for the mustard, I use one tablespoon of Dijon mustard and one Dijon mustard seed (old style it's called)
Excellent recipe. Delicious. I added two teaspoons of pomegranate juice since we had a fresh one in the house.
I, Used Lemon Basalmic, High-grade oil's, Italian seasoning. Its a great base dressing/dipping.
love it! just added some basil for a little extra something. I make it all the time.
Very nice 'vinegar/mustard' blend of flavors. The mustard doesn't overpower the flavor with heat. I used white vinaigrette because I was trying to duplicate something served in a restaurant.
I had run out of my normal dressing but knew I had everything I needed for a salad dressing on hand. I can't eat salad dry and this was fantastic!
I substituted 2 tbs. of pesto for the dijon mustard. Also very good. Thanks Gumbo girl.
Tried as-is in recipe. Delicious! Agree with other poster that I won't by store bought any more. So easy.
This is good stuff! Rich and full bodied flavor. I didn't have Dijon mustard, so I added both onion and garlic powder to compensate. Other than that, I followed the recipe. Thanks -- this is a keeper!
I made this tonight it was great!! I accidentally put even amounts (1/3 C) of vinegar and oil but i just went with it - very very good - I love the tanginess of the balsamic vinegar and the honey cuts it just enough without making it too sweet! I added some dehydrated onions but that was the only change I made!! Very good! Exactly what I was looking for!
Loved this. Finished off my best bottle of balsamic making this, and it was well worth it!
Made as written, but it need a little more sweetness, so I added another bit of honey and it was great. Big hit.
I used this on red leaf lettuce topped with french fried onions and warm crumbled bacon. My kids ate about half the bowl before we even sat down to eat.
I used all the ingredients as listed. However, allow me to suggest to the reviewers that felt the vinegar was overpowering, do NOT use grocery store balsamic vinegar. Use the aged balsamic. It comes out thick, almost like a syrup. It has a small hint of sweetness to it that is sumptuous. The store brands are fine if you're cooking with it or what not but if the balsamic is going to be the star of the show, get the real stuff. I thought the taste was fabulous. I will admit though that living an hour from France gives me access to some amazing ingredients so not only did I use thick and sexy balsamic (which I could eat plain,) but I also used some wonderful dijon. If you're going to go through the effort of making your own food, be a food snob when you need to and get the better ingredients.
I think it taste great, I did make a couple changes. I used equal parts oil and balsamic vinegar. I also added 2 additional tablespoons of honey to knock the tang down a bit. I will be making this again.
Loved it just as it was! Use it all of the time. It is even good with a mixed greens, pecans, celery and apple salad.
This is the recipe I've been looking for! Thank you GumboGirl! I've made it a number of times exactly as written and it's excellent. Might try experimenting with some flavored oils and vinegar but this is my go-to.
Good but for me the balsamic was a little over powering. I needed extra honey for the bitterness.
I love vinegar, but this was too much vinegar. I had to add a little more oil and honey to balance it out. Btw, 2 Tablespoons is a serving in this recipe, so it only makes a cup.
Have been looking for a simple balsamic vinaiggrette recipe and this fits the bill. I used only 1 tbsp of the mustard since I keep a honey dijon mustard on hand.
I added a touch more of honey and used a Greek seasoning over just salt and pepper. Awesome!
I wanted something different for a Chicken Salad, this one sounded interesting and it turned out quite good. Will definitely be making again!