The Flavor Series: Recipe #1 Balsamic Vinegar or Vinaigrette

You can use Balsamic Vinegar in avocados, salads, meats, etc., when the Balsamic is of great quality (expensive) since the flavor alone is great. However, if the vinegar cost is low, then make a Vinaigrette.

As you can see in this photo, there is a significant difference between these two bottles. Alessi is been cured for 20 years, therefore it is of great quality and therefore, the expensive one. I use it directly over avocados with a bit of salt and pepper as well as in other special dishes. For this recipe, however, I used a balsamic that cost under $5.
 
This recipe renders: 1 Cup
 
Prep Time: 15 Minutes
Approximate Cost: Under $5.00
Render: Almost 1 Cup
 
Ingredients
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

Directions
The only prep to do is to chop the garlic.
Add the chopped garlic  , vinegar, salt and pepper to a glass bowl and mix.
Add the oil slowly and whisk constantly as you add it .
Or, add all ingredients to a bottle with a nice screw top and shake it all well.
You are done, but it will be good to taste to adjust seasoning before using it.
Finally, if you are not using the dressing right away, cover and refrigerate and remember to shake well again before each use.