127 Blend – Honey Balsamic Vinaigrette

​Difficulty: Easy
Yield: 2 cups

Mise en Place

• Blender
• Measuring cups
• Measuring spoons
• Rubber Spatula
• Tasting Spoon

​Master Grocery List

• Balsamic Vinegar
• White vinegar
• Dijon Mustard
• Shallot
• Fresh Basil
• Here’s the Deal Spice Co. 127 blend
• Honey
• EVOO (extra virgin olive oil)

​Ingredients

• 3 ¾ Tablespoon Balsamic Vinaigrette
• 2 ¼ Tablespoon White Vinegar
• 1 Tablespoon Dijon Mustard
• 1 each small Shallot
• 1 Tablespoon Fresh Basil (stems removed)
• 2 Tablespoon 127 Blend Here’s the Deal Spice Co.
• 2 Tablespoon Honey
• 1 1/3 Cups Extra Virgin Olive Oil

Recipe

1. Remove skin from the shallot, cut up into ¼ inch chunks.
2. Remove stems from basil, rough chop the leaves
3. Measure out your EVOO, Vinegar, Mustard and Seasonings
4. In your Blender, add everything except the EVOO.
   
5. Puree on Medium speed until everything is incorporated.
6. Place on low speed, Drizzle the EVOO in a slow steady stream into the blender vinegar mixture.
7. Once fully incorporated, turn off blender, taste, adjust seasonings if needed
8. Place into a sealable container, label it and date it

Should last in your refrigerator for 7-10 days
*The Mustard will help allow the Oil and the vinegar become emulsified.
 
Glossary
Emulsion: when two liquids that normally cannot be combined smoothly…. A classic example; Oil and Water.  Emulsifying is done slowly and sometimes Drop by Drop add ing one ingredient to another while at the same time mixing rapidly. When emulsified properly the mixture should be thick and satiny in texture.  (Examples of emulsions = Mayonnaise, Hollandaise)