Recipe: Three Stallion Inn House Dressing - Emulsified Balsamic Vinaigrette

THREE STALLION INN HOUSE DRESSING
EMULSIFIED BALSAMIC VINAIGRETTE

"We make this dressing as our house dressing at the Three Stallion Inn. Emulsifying the oil makes for a smoother, less sharp vinegar flavor. Usually, egg yolks are used as an emulsifier, but since this version works without the egg, you don't have to worry about this dressing going bad on you."

1/2 cup balsamic vinegar
2 cloves garlic, minced
2 tablespoons Dijon mustard
1/2 cup hot water
3 cups olive oil

Put the vinegar, garlic, and mustard into a fairly narrow and tall container, such as a cleaned quart (liter) yogurt container. Add the oil. Using an immersion blender and starting from the bottom, blend the dressing while slowly adding the hot water, carefully moving the blender up as the bottom is emulsified and being very careful to not break the surface of the oil until you get the rest emulsified. Don't try this in a shallow container. You need to get the emulsion working from the bottom up.

If the dressing breaks while you are emulsifying, don't fret. Let it sit and try again. If it still won't emulsify then just use it as a regular dressing - no need to waste.

It will stay emulsified for several days in the refrigerator. If it starts to separate a bit, shake the bottle and it will come back together.

Makes 4 cups
Source: 500 3-Ingredient Recipes by Carol Hildebrand, Bob Hildebrand