Description
This fig balsamic dressing is a creamy, sweet, and tangy sauce infused with balsamic vinegar and fig jam. The best way to add bold fall flavors to your veggies.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large shallot, roughly chopped
- 4 garlic cloves, peeled and lightly smashed
- 3 tbsp fig jam
- 1 tsp dijon mustard
- 1/4 cup balsamic vinegar
- 1/4 tsp or more red pepper flakes (optional)
- Kosher salt
- Ice cold water as needed
- Maple syrup or agave syrup (optional)
Instructions
- Heat the olive oil in a small saucepan over medium-low heat. Add the shallot and garlic cloves and stir occasionally until golden, about 2-3 minutes.
- Transfer the garlic, shallot, and oil to a blender cup along with the fig jam, mustard, vinegar, red pepper flakes, 1/4 teaspoon kosher salt and 2 tablespoons ice water. Blend on high until completely smooth. If too thick, add 1 tablespoons of ice water at a time while blending until at your desired consistency. Taste and adjust salt, sweetness and acidity as needed using the tips in the notes.
- Store in fridge until ready to enjoy.
Notes
Adjust the sweetness. If you feel your jam is not sweet enough for this dressing, add 1-2 tsp maple syrup at a time until you reach your desired sweetness.
Blend in ice or ice cold water. This is my way of adding water in to adjust consistency while also helping to chill the dressing faster.
Adjusting acidity. If the vinegar is too sharp, you can tone down the acidity by blending in a little more water, maple syrup or oil. Use water or maple syrup if the dressing is tangy on the thicker side. If the dressing is tangy and too thin, stream in a little more oil.
