Balsamic Viniagrette by Vimala's Curryblossom Cafe

Balsamic Viniagrette

by Chef Vimala Rajendran of Vimala’s Curryblossom Cafe


1 cup  balsamic vinegar

2 Tablespoons Dijon mustard

 3 garlic cloves, pressed, or finely minced

1/2 cup olive oil

Salt and freshly ground pepper - 1 tsp. each or to taste

1 Tablespoon dry greek oregano or basil (optional)


In a blender jar, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly.  Season with salt and pepper to taste and crumble in the herbs if used.