Balsamic Vinaigrette
A stable, balanced balsamic vinaigrette relies on a ratio of three parts oil to one part vinegar, emulsified with a touch of mustard. Whisking the vinegar and seasonings before slowly drizzling in the oil ensures the liquid thickens into a uniform dressing that clings to leaves rather than pooling at the bottom of the bowl.
Balance is the goal
Use a balsamic vinegar with enough viscosity to coat the back of a spoon. Avoid supermarket-cheap balsamic that tastes primarily of vinegar; you want a hint of sweetness to offset the acidity.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 1/4 cupbalsamic vinegar
- 3/4 cupextra virgin olive oil
- 1 tspDijon mustard
- 1/2 tspfine sea salt
- 1/4 tspblack pepper, freshly ground
The slow stream
Pour your oil in a thin, steady stream while whisking rapidly. If you dump the oil in all at once, the dressing will separate within minutes.
The method.
Combine the base
In the mixing bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper until the salt has dissolved.
Incorporate the oil
Whisking constantly, drizzle the olive oil into the bowl in a slow, steady stream. Keep whisking until the mixture becomes opaque and thick enough to coat a spoon.
Adjust
Taste a leaf of lettuce dipped into the vinaigrette. If it tastes too sharp, whisk in another tablespoon of oil.
Other turns to take.
Shallot-Infused
Mince one small shallot finely and let it sit in the vinegar for ten minutes before adding the mustard and oil.
Honey-Balsamic
Add one teaspoon of honey to the vinegar base to mellow the acidity of the balsamic.
When it doesn't go to plan.
Use room-temperature ingredients so the emulsion sets more easily.
If the dressing separates after sitting, a quick thirty-second whisk will bring it right back together.
Store in a glass jar in the pantry if you plan to use it within the day; otherwise, keep it in the fridge and let it come to room temperature before serving.
The ones that keep coming up.
Can I use a blender for this?
You can, but it is overkill for this amount. A whisk is faster to clean and gives you better control over the texture.
Why does my vinaigrette taste oily?
You likely added too much oil or didn't whisk enough to emulsify. Add another splash of vinegar to brighten it.
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