- 1 cup balsamic vinegar
- 1 cup honey
- 2 tablespoons minced fresh basil
- 3 teaspoons onion powder
- 2 garlic cloves, peeled
- 1 teaspoon white pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dill weed
- 1 teaspoon prepared mustard
- 3 cups canola oil
- In a blender, combine half of the first 10 ingredients; cover and process until blended. While processing, gradually add half of the oil in a steady stream. Transfer to a 1-1/2-qt. container.
- Repeat with remaining ingredients. Cover and refrigerate until serving. Yield: 36 servings (2 tablespoons each).
Originally published as Balsamic Vinegar Dressing in Taste of Home June/July 2008, p49
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Reviewed Mar. 6, 2010
"A bit thick - I thinned with rice vinegar"