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Recipe: Balsamic vinaigrette

Balsamic is highly distilled, extremely flavorful vinegar. It started as a gourmet delight for wealthy cooks. A 5-ounce bottle was going for $65.

Then came mass production, and balsamic is almost as cheap as wine vinegar. It does offer new ways to save money on salad dressings. Just don't treat it as normal vinegar. A little goes a long way with this aromatic luxury.

BALSAMIC VINAIGRETTE

<ul>

<li>

2 tablespoons balsamic vinegar</li>

<li>

3&#8260;4 cup olive oil</li>

<li>

1 1&#8260;2 teaspoon sugar</li>

<li>

1&#8260;8 teaspoon garlic powder</li>

<li>

1&#8260;4 teaspoon dried oregano</li>

<li>

1&#8260;8 teaspoon dried basil</li>

<li>

1&#8260;8 teaspoon onion powder</li>

<li>

1&#8260;8 teaspoon salt</li>

</ul>

Whisk all but the oil in a bowl. Then slowly add oil while continuing whisking. This is best made three or four hours ahead and refrigerated.