Aged Balsamic Vinaigrette
Yield: About 3/4 to 1 cup
There are as many variations of vinaigrettes. For the most part, a vinaigrette starts out with a good vinegar and a good oil; the proportions vary according to your taste.
Combine vinegar, garlic, basil, sugar, mustard, salt and pepper in a bowl. Pour oil into vinegar mixture in a thin stream, mixing with a wire whip, until well blended.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.