Name: Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: Contemporary
Ingredients: 40 ml balsamic vinegar; 100 ml extra virgin olive oil; 10 g Dijon mustard; 2 g fine salt; 1/4 teaspoon freshly ground black pepper

Balsamic vinegar varies from light and sharp to dense and sweet. Start with an everyday balsamic vinegar, whisk it with Dijon, then add olive oil slowly. This makes a balanced dressing for a salad; save a prized aged vinegar for a few drops over the finished food.

Sauces and Dips

TypeDressings

Prep5 minutes

Cook0 minutes

Rest0 minutes

Total5 minutes

YieldAbout 160 ml

Servings5

ServingAbout 30 ml

DifficultyEasy

CuisineContemporary

Ingredients

Batch

Instructions

Whisk the balsamic vinegar, Dijon, salt, and pepper in aWhisk the balsamic vinegar, Dijon, salt, and pepper in a bowl until smooth.
Add the olive oil in a thin stream while whiskingAdd the olive oil in a thin stream while whisking. Stop when the dressing looks evenly combined.
Taste with a leaf or a piece of tomatoTaste with a leaf or a piece of tomato. If your vinegar is unusually sharp, add a little more oil rather than automatically sweetening the dressing.

Serving Ideas

Dress radicchio and rocket, or drizzle lightly over sliced ripe tomatoes.

Substitutions

A wholegrain mustard gives a more textured dressing. Balsamic glaze is sweeter and thicker and is not a direct substitute for vinegar.

Chef Tips

Dijon helps the oil stay dispersed. Shake or whisk again before serving if it separates during storage.

Storage

Refrigerate in a closed jar at 4°C or below and use within 3 days. Shake before use.

Allergen Notes

Contains mustard; vinegar may contain sulphites.