Balsamic Vinaigrette Recipe

Elevate your salads and grilled chicken with this incredible Balsamic Vinaigrette! Inspired by a Northern California Italian restaurant, this recipe is a keeper. Made with high-quality ingredients, this tangy and flavorful vinaigrette is best made 1-2 days in advance to allow the flavors to meld. Get ready to experience a taste of Italy in every bite!

Prep Time 5 mins
Cook Time 0 mins
Calories 531.7 kcal
Protein 1g
Rating 4.0 (1 Reviews)
Balsamic Vinaigrette 112

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Vinaigrette

  • Rice Wine Vinegar (not specified)
  • 1/4 cup Dijon mustard
  • Tabasco Sauce (not specified)
  • Sugar (not specified)
  • Ground Oregano (not specified)
  • 1/2 cup balsamic vinegar
  • Fresh Garlic (not specified)
  • 1/2 teaspoon black pepper
  • Worcestershire Sauce (not specified)
  • 1 teaspoon salt
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons honey

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How to Make Balsamic Vinaigrette

  1. In a blender, combine 1/2 cup balsamic vinegar, 1/4 cup Dijon mustard, 2 tablespoons honey, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. With the blender running on low speed, slowly drizzle in 3/4 cup extra virgin olive oil until fully emulsified.
  3. Taste and adjust seasoning as needed. Add more honey for sweetness, balsamic vinegar for tang, or salt and pepper to taste.
  4. For best results, let the vinaigrette rest in the refrigerator for at least 1-2 hours, or preferably overnight, to allow the flavors to blend completely.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

32g

Fat

37g

Carbs

3g

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