Not an exaggeration! It's become part of my routine to make this every few days so it's always on hand.
|1 T||Dijon mustard|
|1 clv||garlic (very finely minced)|
|1⁄2 c||olive oil|
|3 T||balsamic vinegar|
In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, and the minced garlic. While vigorously whisking, drizzle in the olive oil, just a little bit at a time. Whisk well until nicely emulsified. Season to your liking with salt and freshly ground pepper. This will keep, refrigerated, for several days. Olive oil does become solid when cold, so remove the dressing from the refrigerator 15 minutes before serving, or substitute sunflower for the olive oil (see note).
Do as the recipe instructs and slowly slowly drizzle in the oil at the end, while whisking! This is the way to get the thick and creamy texture.
If you're going to keep this in the fridge, try using half olive oil and half sunflower or grapeseed oil. This will ensure that the dressing stays liquid, as olive oil turns solid at cold temperatures.