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- 1/4 cup balsamic vinegar (60 mL)
- 1 small shallot, minced (1)
- 1/2 cup canola oil (125 mL)
- 1 Tbsp brown sugar (15 mL)
- 1 garlic clove, minced fine (1)
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- In a small pot set over low heat, combine vinegar and shallot. Let simmer until vinegar starts to bubble. Turn off heat and let mixture cool. When cooled, strain balsamic vinegar into a glass jar with a resealable lid, discarding solids.
- Add canola oil, brown sugar and garlic to jar and shake vigorously until mixed. Season with salt and pepper to taste. Keep in the refrigerator for 3-5 days.

Shallot Infused Balsamic Dressing
- Makes
- 6
Nutritional Analysis
- Serving Size
- 2 Tbsp (30 mL)
- Servings
- 6
- Calories
- 189
- Total Fat
- 19 g
- Saturated Fat
- 1.4 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Carbohydrates
- 5 g
- Fiber
- 0 g
- Sugars
- 6 g
- Protein
- 0 g
- Potassium
- 26 mg