Balsamic Vinaigrette

 Balsamic Vinaigrette
Adapted from Emeril Lagasse

Ingredients

3 tbsp. brown sugar
½ c. balsamic vinegar
1 tbsp. minced garlic
½ tsp. sea salt
½ tsp. freshly cracked black pepper
½ c. olive oil

Procedure

  1. Whisk together first 5 ingredients in a mixing bowl.
  2. Add in olive oil slowly while continuing to whisk.
  3. Pour over salad and toss lightly, or transfer to an airtight cruet or bottle for later.


 

About Amanda Odum

A North Carolinian first by birth and, now, by choice, Amanda Odum is a lover of all things Southern. She is a UNC and UNCP alum, where she studied psychology, political science, and economics. In addition to being a Libra, an INTP, and a registered Libertarian, she’s an expert at killing houseplants, swatting mosquitoes, and wrangling dogs, and fair to middlin’ at cooking and trial-and-error web designing. Homegrown tomatoes, blues, October, trains, photography, pimento cheese, college sports, Apple gadgetry, Canon cameras, tea, and her grandma’s cooking are her truest loves. You’ll know her when you see her by the freakish height, giant camera, and complete lack of fashion sense. Amanda currently resides in Raleigh, NC with two giant mutts and several towering piles of books. When she’s not publishing or photographing for Drawl, she’s listening to records, burning the biscuits, and blogging at Laissez Life.

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