CHEF'S BALSAMIC VINAIGRETTE

 

CHEF'S BALSAMIC VINAIGRETTE

As prepared by Philip Mastin, CEC, chef at The Lodge at Smithgall Woods, Helen, Georgia

 

 

1/4 cup balsamic vinegar  1/4 cup red wine vinegar  1/2 teaspoon dry mustard  1/2 teaspoon sugar  1 teaspoon thyme  1/2 teaspoon basil  1/2 teaspoon marjoram  1/2 teaspoon oregano  1/2 teaspoon parsley  1/2 teaspoon salt and pepper  3/4 cup vegetable oil  3/4 cup virgin olive oil

 

 

Add the vinegars, mustard, sugar, herbs, salt, and pepper to processor and combine. Slowly add, with processor running, the vegetable oil and virgin olive oil.

 

 

Vinegars and olive oil available through www.globalfoodsdirect.co.nz