4 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 garlic clove (either minced, or pushed through a press)
3/4 cup Extra Virgin Olive Oil
salt and pepper to taste
optional: 1/2 tsp brown sugar (some low end balsamic vinegars can be a little bitter)
Combine the vinegar, mustard and garlic in a blender. (I use my immersion blender with the whisk attachment.) Leaving the blender on low, slowly pour in olive oil and process until ingredients are combined. Add salt and pepper to taste. Can be made ahead of time and stored in the refrigerator for up to about 1 week.