The classic vinaigrette made with balsamic vinegar instead of wine vinegar: darker, sweeter and rounder, with a depth that only well-aged balsamic can give.
Balsamic dressing
Vinaigrette balsamique
Balsamic dressing
Vinaigrette balsamique
Method
01
Reduction (optional)
For extra depth, simmer 60 ml of the balsamic separately in a small pan until syrupy, which takes about 5–8 minutes over a low heat. Leave to cool completely before you continue.
02
Base
Whisk the mustard, the honey, the remaining balsamic, salt and pepper in a bowl until smooth.
03
Emulsify
Whisk in the oil in a thin stream until you have a thick emulsion.
04
Finish
If you like, stir in the cooled balsamic reduction for extra depth, shine and a more intense flavour.
05
Season
Taste and adjust the balance between sweet and sour; a little extra honey softens a sharp vinegar.
Tips & notes
Use a balsamic vinegar that has aged for at least five years if you are tasting it pure; cheap balsamic is often sweetened and too sharp to balance without honey. Keeps for 3–5 days, covered, in the fridge.
Chef's tip
A reduced balsamic (simmered down to a syrupy consistency) is often kept separately as 'balsamic glaze' and drizzled over plates; in this dressing you use that reduction as a flavour enhancer inside the emulsion rather than as a decoration on top.
Variations
- With shallot – Finely chopped shallot for more depth.
- White balsamic dressing – With white balsamic vinegar for a lighter, less sweet version.
- With thyme – Infuse a sprig of thyme in the oil for extra herbal flavour.
Contains:
Mustard
Sulphites
Serve with
- Rocket with Parmesan
- Tomato salad
- Roasted beetroot
- Caprese
- Strawberries with balsamic
| Calories | 566 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 7 g |
| Fat | 60 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
