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Condimento all’aceto balsamico Balsamic vinaigrette
ОглавлениеMakes about 350ml
1 teaspoon salt
250ml balsamic vinegar
100ml extra-virgin olive oil
Put the salt into a bowl, then add the vinegar and leave for a minute so the salt dissolves. Whisk the oil into the vinegar.
This will keep in the fridge for up to 6 months in a screw-topped jar or bottle – or a squeezy plastic one. Take it out of the fridge half an hour or so before you need it, and shake to emulsify before use.