Ingredients:

  • 60 ml (1/4 cup) Balsamic Vinegar of Modena
  • 120 ml (1/2 cup) Extra Virgin Olive Oil
  • 30 ml (2 tbsp) Raw Honey
  • 10 g (2 tsp) Dijon Mustard
  • 1 medium garlic clove, finely minced
  • 2 g (1/2 tsp) Sea salt
  • 1 g (1/4 tsp) Freshly cracked black pepper

Instructions:

  1. Prep the garlic. Mince the garlic clove as finely as possible until it looks like a paste. Note: This ensures you do not get a big chunk of raw garlic in one bite.
  2. Combine acids. Pour the 60 ml of Balsamic Vinegar into your jar or bowl.
  3. Add stabilizers. Spoon in the 10 g of Dijon mustard and 30 ml of honey.
  4. Season the base. Sprinkle in the 2 g of sea salt and 1 g of pepper.
  5. Whisk the core. Stir these ingredients together until the honey is fully dissolved.
  6. Introduce the oil. Slowly stream in the 120 ml of olive oil while whisking constantly.
  7. Emulsify the sauce. Continue whisking (or shake the jar vigorously for 30 seconds) until the mixture looks thick and glossy.
  8. Taste and adjust. Dip a leaf of lettuce into the dressing to check the balance.
  9. Rest the flavors. Let it sit for at least 5 minutes until the garlic flavor mellows into the oil.