If you’ve ever struggled to make balsamic vinaigrette that’s not overly acidic or oily, and has a balanced flavor, look no further!
In this easy, step-by-step tutorial I’ll show you how to make perfect, 5-ingredient balsamic vinaigrette every time thanks to a secret ingredient: Shallot!
How to Make Balsamic Vinaigrette
An easy, step-by-step tutorial on how to make delicious balsamic vinaigrette every time. Perfect for warm and cold salads, roasted veggies, and more!
Servings 4 (2-Tbsp servings)
Ingredients
- 3-4 Tbsp balsamic vinegar
- 1/4 cup good quality olive oil (light or extra virgin)
- 1/2 tsp maple syrup (plus more to taste)
- 1 pinch each salt and pepper
- 1/4 cup diced shallot (best when blended)
Instructions
- We recommend using a small blender to emulsify the ingredients and also fully incorporate the shallot. If not using shallot, simply add all ingredients to a small mixing bowl and whisk to combine.If using a blender, add all ingredients to blender and blend on high until creamy and smooth.
- Taste and adjust flavor as needed, adding more vinegar for acidity, olive oil for richness, salt and pepper to taste, or maple syrup for sweetness.
- Use immediately on warm and cold salads, roasted vegetables, and more! Store in the refrigerator 3-4 days. (Oil can harden when chilled, so shake well to reincorporate.)
Video
Notes
*Nutrition information is a rough estimate calculated with lesser amount of balsamic vinegar. Recipe as written yields 4 (2-Tbsp) servings (about 1/2 cup total).
Nutrition (1 of 4 servings)
Serving: 1 two-tablespoon serving Calories: 140 Carbohydrates: 4.3 g Protein: 0.3 g Fat: 13.5 g Saturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Fiber: 0.3 g Sugar: 3.1 g
Judy Bravo says
My go to dressing!
Yay! Thanks for sharing, Judy!