FrenchieCat's Homemade Balsamic vinegar dijon mustard vinaigrette

[elleng]

Put a lot of Balsamic Vinegar in your container.
Add Virgin Olive Oil to come up with the right consistency for your taste
s/b about 1 part oil to 3 parts vinegar.
Add a dash of water....
a teaspoon of Dijon Mustard, a 1/2 teaspoon of crushed garlic,
add a large dash or two of Oregano or "Italian Seasoning" or parsley
salt and pepper to taste.
optional: add a dash of red or white Wine of any kind, except for the sweet stuff!
Shake it up really, really hard, and put some on your salad,
and then on your pantry shelf (no need for refrigeration).
Also good as a marinate for meat!
Always shake hard before each use!

[Tangerine LaBamba]

1. Water?

I have never heard of or seen a vinaigrette recipe that calls for water.

I don't understand. Do you know what the water is for?

[elleng]

2. According to Frenchie,

'Brings down the accidity of the vinegar a tinch.'

[Tangerine LaBamba]

3. Balsamic isn't that acid -

at least, it doesn't seem so to me. Different palates.

Maybe use a bit less?

But diluting the vinegar dilutes the flavor, too.

Eh, I was raised in a house with a red wine vinegar cruet and an olive oil cruet on the table all the time, and it wasn't until I left home that I found out there were salad dressings that CAME IN BOTTLES! So, my perspective on this doesn't count.

Thanks for the answer!