Fun Facts about Basil Balsamic Vinaigrette

The History of Balsamic Vinaigrette

The Romans used to make a sweet condiment called “sapa” from boiled down grape juice. True Balsamic Vinegar (named “Aceto Balsamico Tradizionale”) has strong Italian cultural ties and is associated with superstitions, legends and politics. Balsamic vinegar was first used by prosperous land owners in the Emilia Romagna region as early as the 11th century where it is still produced today. The term “balsamico” began to be used for the regional specialty vinegar that had been aged in wooden barrels, to enhance its aroma. Some families still treasure the vinegar as an heirloom. Historically, these families presented small vials to their special friends and even bequeathed it to their daughters as a valuable part of her dowry.

 

Health Benefits of Balsamic Vinegar and Fresh Basil

In Medieval times, balsamic vinegar was valued for its healing properties. The name is a derivation of the Latin term ‘balsamum’ referring to an aromatic resin and something that acts as a reliever or healer with soothing properties. During the later part of the Middle Ages and the Renaissance era, the nobility enjoyed the different varieties of vinegar as a refined drink. They believed the vinegar was a natural remedy for the plague. There are many folk remedies associated with balsamic vinegar including its use as a pain reliever and energizer. Balsamic vinegar has been proven to reduce cholesterol, headaches, strength bones, and slow the effects of aging.

Basil too carries some health benefit including properties as an antioxidant, anti-bacterial, and anti-inflammatory. Basil is also a source of beta-carotene, magnesium and other essential minerals.

 

Basil Balsamic Vinaigrette Ingredients

Basil Vinaigrette, ½ cup balsamic vinegar, 2 cloves of chopped garlic, 3 teaspoons diced Vidalia onion, 1⁄8 teaspoon dry mustard, 2 teaspoons Dijon mustard, 2 teaspoons whole-grain mustard, ½ teaspoon sugar, 2 tablespoons finely chopped, fresh basil, ¼ teaspoon sea salt, ¼ teaspoon freshly ground, black pepper, 1 cup canola oil, ½ cup extra-virgin olive oil.

Basil Basil Balsamic Vinaigrette Preparation

Blend the vinegar, garlic, onion, dry mustard, Dijon mustard, whole-grain mustard, sugar, basil, salt, and pepper in a food processor. With the processor running, slowly drizzle in the canola oil followed by the olive oil until the mixture is thoroughly blended. Store in an airtight container in the refrigerator for up to 30 days. (Makes 2 cups)


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