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Balsamic Vinaigrette

I have some go-to dressings for different types of cuisine. This first dressing is all purpose and was invented in Chicago while trying to recreate Bandera’s Macho Salad dressing (see opposite.) I’m sure my neighbors are tired of it by now. But the Childresses asked for it, and Aunt Mary Ann has too!

1 T Dijon mustard

1 T honey

1/4 cup balsamic vinegar

1/4 cup olive oil

Salt and pepper

Optional: pinch of oregano

~ Make this in a jar or small tupperware so you can shake it.

~ Combine mustard and honey to thin honey.

~ Emulsify vinegar with mustard.

~ Add olive oil, salt and pepper, and SHAKE, do NOT stir, for 30 seconds.

~ Dressing will only thicken to the right consistency if you shake this.


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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