Best 2 Simple Balsamic Vinaigrette Recipes

Balsamic vinaigrette is a classic dressing that is both simple to make and incredibly versatile. It can be used to dress salads, vegetables, and even meat or fish. The key to a great balsamic vinaigrette is to use high-quality balsamic vinegar and olive oil. You'll also want to make sure to whisk the dressing thoroughly so that the ingredients are well combined. In this article, we'll provide you with a recipe for a simple balsamic vinaigrette that you can use to enhance the flavor of your favorite dishes.

Here are our top 2 tried and tested recipes!

SIMPLE BALSAMIC VINAIGRETTE

Simple Balsamic Vinaigrette image

An easy and delicious vinaigrette inspired by Emeril Lagasse. I switched it up to make it to our liking. I sometimes add OR eliminate the brown sugar and/or Dijon (depending on what I am using it for at that time). Taste the vinaigrette BEFORE adding any optional ingredients. Some people may choose not to use either, which is just fine. It all depends on your taste. Feel free to switch it up a bit and leave a note saying what you've changed. I hope you enjoy this versatile recipe.

Provided by rosie316

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1/4 cup balsamic vinegar
1 -2 teaspoon brown sugar (optional, to taste)
1 teaspoon Dijon mustard (optional, to taste)
1 -2 garlic clove (minced, to taste)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4-1/2 cup olive oil (more or less to preference)

Steps:

In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using) until all is dissolved. Taste BEFORE using either one or both of the optional ingredients.
Very slowly start to drizzle in the olive oil while continuing to vigorously whisk.
Use immediately on your favourite salad of mixed greens and enjoy.
*Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I'm in the mood for a salad, I don't have to bother making the dressing). Shake well before each use.

Nutrition Facts : Calories 748.9, Fat 72.3, SaturatedFat 10, Sodium 1649.7, Carbohydrate 23.1, Fiber 0.7, Sugar 18.8, Protein 1.1

SIMPLE BALSAMIC VINAIGRETTE

Simple Balsamic Vinaigrette image

Provided by Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 18

Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Steps:

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Tips:

Use a good quality balsamic vinegar. This is the key ingredient in the vinaigrette, so it's important to use a vinegar that has a rich, complex flavor. Look for a vinegar that is aged for at least 12 years.
Use a mild olive oil. You don't want the olive oil to overpower the flavor of the vinegar. A light or extra light olive oil is a good choice.
Use a whisk to emulsify the vinaigrette. This will help to combine the oil and vinegar evenly and create a smooth, creamy dressing.
Season the vinaigrette to taste. You may want to add a little salt, pepper, or herbs to taste. You can also add a spoonful of Dijon mustard for a little extra tang.
Let the vinaigrette rest for at least 30 minutes before using. This will allow the flavors to meld together and develop.

Conclusion:

Balsamic vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and meats. It's also a great marinade for chicken, fish, and beef. With its sweet and tangy flavor, balsamic vinaigrette is sure to please everyone at your table.