Classic Balsamic Vinaigrette
Inspired by techniques from America's Test Kitchen.
A simple, glossy dressing balancing the sweetness of balsamic vinegar with a sharper vinegar and good olive oil.
Always check the labels of the products you use.
Method
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Equipment
- small bowl
- whisk
- measuring jug
- jar with a lid for storing
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 134 kcal |
| Protein | 0 g |
| Carbohydrate | 1.2 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 14.4 g |
| of which saturates | 2 g |
| Fibre | 0 g |
| Salt | 0.3 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Dressing
- 60 ml balsamic vinegar
- 2 tbsp cider vinegar
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 160 ml extra-virgin olive oil
- 1
Measure. Put 60 ml balsamic vinegar and 2 tbsp cider vinegar into a bowl.
- 2
Season. Whisk in ½ tsp salt and ¼ tsp pepper until combined.
- 3
Emulsify. Pour in 160 ml olive oil in a slow stream, whisking constantly, until glossy and emulsified.
- 4
Taste. Taste on a leaf of salad and adjust the seasoning.
- 5
Transfer. Pour into a jar ready to store.
Storage
Store in a jar in the fridge for up to a week, shaking well before using. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
