Maybe some of you know this, but I actually used to be a cook for a living. Nothing much, just the pantry cook at Tuolumne Meadows Lodge in Yosemite National Park. I worked in Yosemite for almost 10 years with many different positions, but this was by far my favorite. As the pantry cook, I made salads and desserts and everything that goes along with those items. That included homemade salad dressing and whipped cream. I’m sure I’ll delve into how to make whipped cream someday, but today I want to talk to you about how to make balsamic vinaigrette.
When I was making this for my job like I mentioned, it really struck me how easy it was. I would literally make gallons of this dressing at a time, and it was one of the most simple things that I did. At this point in my life, I could never go back to buying store bought salad dressing. Have you ever looked at the ingredients on those things? Even the “natural” and “organic” varieties that I’ve seen have weird oils and questionable ingredients such as preservatives. The truth of the matter is that you only need very basic ingredients, things that you probably already have in your kitchen, to make a simple salad dressing from scratch.
Balsamic Vinaigrette Ingredients
I’m going to be annoying (like I often am) and not list amounts of ingredients. This is because it really doesn’t matter and it also depends on the size of your salad dressing vessel of choice. Just be free and go with it, I’ll guide you along. Here is what you will need:
- Olive oil
- Balsamic vinegar (I sometimes use red wine vinegar as well)
- Lemon juice and zest
- Shallots, finely minced (you can also use garlic and/or onion instead)
- Dijon mustard (yes, please use dijon, not yellow mustard)
- Salt, pepper, and other herbs to your liking
- That’s it
No, really, that’s all there is. I told you it was simple! Now all you need to do is pick a glass jar to make it in. We have one that we like to use that is probably around one pint (two cups) in size. This dressing recipe is more of an eyeball it kind of deal, but I will tell you how to go about it.
How to Make Balsamic Vinaigrette
First you want to mince the shallots, about a tablespoon or two. Then zest your lemon (a [amazon text=microplane&asin=http://www.amazon.com/gp/product/B00004S7V8?keywords=microplane%26qid=1444891231%26ref_=sr_1_1%26s=kitchen%26sr=1-1] changed my world for zesting).
Then put a spoonful of mustard into your salad dressing vessel along with the shallots, lemon zest and lemon juice.
Next, fill the jar about ⅓ of the way will balsamic vinegar. I usually do a little more than ⅓, but less than half. Experiment until you determine how you like it.
At this point add a bit of salt (about 1 teaspoon per pint), a few cracks of freshly ground pepper, and whatever seasonings you like. I usually do dried oregano and basil. Then fill almost to the top with a good quality olive oil.
Cover with a lid and shake the jar vigorously for a minute or two. You know, like a polaroid picture.
The shaking causes the dressing to emulsify, which means that the fat from the olive oil blends with the acid from the vinegar. It should look something like this when you’re finished, almost totally emulsified.
And there you have it, salad dressing! Keep this in the fridge, and it should last almost indefinitely. You may have to shake it up from time to time as it will tend to separate. I really think you will be surprised by its wonderful taste. So different than store bought, yet so easy to make with ingredients that you probably already have. Who knew? Time to get your salad dressing on!
Also try learning how to make our delicious Blue Cheese Salad Dressing!
Balsamic Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- ⅔ cup balsamic vinegar
- 1 lemon juice and zest
- 1-2 Tablespoons shallots finely minced
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt
- few grinds pepper
- herbs such as oregano or basil
Instructions
- Mince the shallots.
- Zest the lemon.
- Then put a spoonful of mustard into your salad dressing vessel along with the shallots, lemon zest and lemon juice.
- Fill the jar about 1/3rd of the way will balsamic vinegar. I usually do a little more than 1/3rd, but less than half
- Add the salt, freshly ground pepper, and whatever seasonings you like. I usually do dried oregano and basil.
- Then fill almost to the top with a good quality olive oil.
- Cover with a lid and shake the jar vigorously for a minute or two.
I also make my own balsamic vinaigrette and also don’t follow exact measurements. However, I just don’t use any balsamic vinegar from an ordinary supermarket, as I believe majority of them are lower in quality and probably diluted, use red wine vinegar, add some sort of sugar and add caramel coloring to make darker to make it look like a rich flavorful balsamic vinegar. Yet I don’t purchase the rich and thick 60 year old balsamic either. Usually the balsamic I buy are anywhere from 10 to 18 years old and usually don’t cost no more than $20 for a 16 fl oz bottle.
The ingredients that I put into my vinaigrette are balsamic vinegar, extra virgin olive oil, ½ fresh lemon and squeezed, a whole grain mustard such as Inglehoffer brand, raw honey, 2 or 3 garlic cloves, fresh ground black pepper, and kosher or Himalayan pink salt.
I have a Magic Bullet so this is what I do…..First I would put the garlic cloves in the Bullet and pour in a little evoo just enough to cover the cloves and pulse several times or until you think the cloves are finer in texture. Then pour and put in the balsamic vinegar, more evoo, the salt and pepper, honey, mustard, and the squeezed lemon. Then pulse the Bullet several times until everything is well blended. Don’t be alarmed if the vinaigrette becomes lighter in color. It is just the evoo emulsifying everything together. Just take note that it will thicken once stored in refrigerator. When ready to use, just take it out to sit at room temperature. You may adapt it to the way you want it or according to your tastes.
I like to add a little raw honey to it as well.
What would you recommend, when using infused balsamic, such as raspberry or lavender? I recently purchased several luscious balsamic varieties and do not want to take away from them, but rather enhance those flavors.
I would suggest to try small amounts, make adjustments as needed and see if you like them or not. also try adding raw honey to taste to see if you like them.
I *completely* appreciate recipes that don’t have measurements. “About that much” is common in my recipes. You’ll know when it’s right.
I’ve been meaning to look for a balsamic vinaigrette recipe for a while and keep forgetting. There are so many other fresh veggies still in the garden that I haven’t turned back to salads yet. I’ve printed this out and bookmarked it so that I have it when I’m ready.