BALSAMIC VINAIGRETTE
This is one of my favorite salad dressings. It's also great as a marinade for most any kind of meat.
Provided by Normaone
Categories Salad Dressings
Time 5m
Yield 22 tablespoons, 22 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together vinegar, sugar, mustard, salt and pepper.
- Slowly add oil; stir in chives.
SHEILA'S BEST BALSAMIC DRESSING
This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!
Provided by Mrs Goodall
Categories Salad Dressings
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients EXCEPT oil together.
- Add oil to mixture and mix well with whisk or late frother.
PERFECT BALSAMIC DRESSING (AKA VINAIGRETTE)
This homemade balsamic dressing recipe is a top Google search for a reason-it goes with just about everything! It's super simple to whip up a batch and makes any salad or veggie taste amazing. If you love it, please leave a star rating in the comments below to help other readers in our community.
Provided by Elizabeth Rider
Categories Salad Dressing
Time 2m
Number Of Ingredients 5
Steps:
- Place all ingredients in a container with a tight-fitting lid (a mason jar works great).
- Shake vigorously for 30 seconds until emulsified. You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there's way less clean up.)
- Alternatively, you can whisk all ingredients together in a small bowl. To use this method, whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.
BALSAMIC VINAIGRETTE RECIPE
Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.
Provided by Mary Younkin
Categories Condiment
Time 5m
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!
Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 67 mg, Sugar 2 g, ServingSize 1 serving
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
SIMPLE BALSAMIC VINAIGRETTE
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.
BALSAMIC VINAIGRETTE
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Provided by Colin Cowie
Categories Garlic Mustard No-Cook Easter Quick & Easy Salad Dressing Vinegar Spring
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
THE BEST TOASTED PECAN BALSAMIC VINAIGRETTE
Steps:
- Soak pitted dates in ¾ cup hot water. Let sit for at least 5 minutes to soften.
- Heat a dry skillet over medium heat. Add pecans and warm for 1 to 2 minutes, carefully shaking the nuts around in the skillet a few times so they don't burn. Remove from heat and set aside.
- Put all dates with soaking water, pecans and remaining ingredients into a high powered blender and blend until smooth and creamy.
- The vinaigrette will be a little warm, but trust me its yummy. You can store any unused dressing in an airtight container in the refrigerator for up to 4 days.
BALSAMIC VINAIGRETTE
Steps:
- In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.
BALSAMIC VINAIGRETTE
This simple Balsamic Vinaigrette takes mere minutes to whip together and needs no special kitchen appliances! This tangy vinaigrette has nicely balanced flavors and a great thickness -- the perfect topping for a simple side salad, garden salad, or roasted vegetables!
Provided by Chelsea Lords
Categories Appetizer Salad Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper. Briskly shake to combine and emulsify. (Don't have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn't sticking to the bottom -- whisk it into the mixture if it is. Taste and adjust the flavor to personal preference.
- STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will stay good for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!
Nutrition Facts : ServingSize 1 serving, Calories 116 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, Sodium 36 mg, Sugar 4 g, SaturatedFat 2 g, Fiber 1 g, UnsaturatedFat 9 g
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BEST BALSAMIC VINAIGRETTE RECIPE - HUMMUSAPIEN
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5/5 (19)Total Time 5 minsCategory DressingCalories 135 per serving
- Place all ingredients in a blender (blending is key for a thick and creamy dressing, I used my Nutribullet) and blend until smooth and creamy.
- Store leftovers in an air-tight container in the refrigerator. Dressing will thicken as it chills, so stir in 1-2 tbsp more water as needed. Dressing will keep up to a week or longer in the fridge. I store mine in this shaker bottle.
BALSAMIC VINEGAR - WIKIPEDIA
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Main ingredients White Trebbiano grape juiceRegion or state Modena and Reggio EmiliaPlace of origin ItalyType Condiment and salad dressing
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- Due Vittorie Oro Gold Balsamic Vinegar. The search for the best balsamic vinegar is often not as fruitful as you’d want it to be, as there’s usually no indication of exactly how old the liquid is, especially when it’s authentically from Modena.
- MiaBella Balsamic Vinegar. The MiaBella Balsamic Vinegar is a certified traditionally-made Modena balsamic. It comes in a bottle of 8.5 ounces (250 ml.)
- Giuseppe Giusti Balsamic Vinegar. What does balsamic vinegar taste the best on? Why, salads, of course! If you’re trying to cut down on your calorie intake and plan on saying goodbye to those fatty, heavy dressings, get a bottle of this instead.
- Chef Jean-Pierre’s Balsamic Vinegar. If you know a thing or two about balsamic vinegar, you know that while the classic stuff is finger-licking good, there are also some variants that are just as tasty.
- Blazing Bella Traditional Balsamic Vinegar. While whipping up a tasty glaze, I’ve often been dismayed at how much I had to reduce a balsamic vinegar before it was thick enough.
- Papa Vince Olive Oil & Balsamic Vinegar. Family-made in Sicily, this product is a little bit far from the typical region in which balsamic vinegar is produced.
- Ariston White Balsamic Vinegar. Ariston has produced a wonderful balsamic vinegar: its 8.45 ounces of pure goodness make it the best white balsamic vinegar.
- Mantova Organic Balsamic Vinegar. You can’t always afford original, authentic IGP balsamic vinegar and that’s okay! That doesn’t mean you should be deprived of the wonderful taste.
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5/5 (1)Total Time 25 minsCategory DressingCalories 106 per serving
- Turn heat to low heat and let olive oil, garlic, and onion simmer uncovered for 10-15 minutes. Then remove from heat and let cool.
- Add all ingredients for the dressing into a mason jar, close tightly, and shake until all ingredients are combined.
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5/5 (88)Calories 84 per servingCategory Dressing
- Pour the balsamic vinegar, olive oil, 2 tablespoons honey, Dijon mustard, dried thyme, and garlic clove in a jar. Season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
- Place the lid on the jar and shake vigorously to combine. Once smooth, taste. Then add more honey or salt if needed.
THE BEST BALSAMIC VINEGARS YOU CAN BUY AT THE GROCERY ...
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Author Samantha SiegfriedPublished 2017-07-26Estimated Reading Time 3 mins
- For roasting vegetables. Roland Diamond Balsamic ($27.99 for 8.4 oz) is sweet and fruity with a good bit of sharpness to balance it out. Thick yet not too syrupy, it’s ideal for roasting vegetables, or glazing over salmon.
- For drizzling over ice cream. For a caramel-like, decadent drizzle over a scoop of vanilla, Villa Manodori Artigianale Balsamic Vinegar ($29.99 for 250 mL) is your go-to.
- For pairing with cheese. For a classic cheese pairing, Oro Supremo ($29.99 for 40 mL) is our balsamic of choice. Its “raisin-y”, savory, and slightly smoky flavor makes it a great companion for Grana Padano or another aged cheese.
- For dipping and dressings. During our tasting, the Oliviers & Co. ($38.00 for 8.5 oz.) balsamic received a lot of “Mmms” after being paired with an olive-studded baguette.
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- Start whisking vigorously until combined and then, slowly drizzling in olive oil. (Drizzling in the oil slowly while whisking will help emulsify the oil and vinegar together.)
- Once it's all incorporated, transfer the dressing into a container with a lid. You can use it right away to store for later.
- I recommend giving the vinaigrette up to a day to sit before using it. This will help marinade all ingredients together for better flavor. (You can use the dressing right away if needed, of course.)
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- Place the shallot, balsamic vinegar, and red wine vinegar into the jar and stir to ensure shallot is covered with vinegar. Let the shallot marinate for a few minutes (two to five is enough) to let the vinegar work its magic and take the bite out of the shallots.
- The dressing is ready to use right away and will keep well in a nice cold fridge for a week or two. If it solidifies in the fridge (as olive oil can do at colder temperatures), bring to room temperature before using. (You can pop the lidless jar into the microwave for about 10 seconds and give it a stir to hasten the process if you like.)
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