Balsamic Vinaigrette

Doreen Fish


This is one of the best salad dressing I have ever made. It is from Gourmet Magazine 2008.
It keeps well for 2 weeks and we have it on just about any type salad.

★★★★★ 1 vote
1 3/4 cups


3/4 c
balsamic vinegar
2 Tbsp
dijon mustard
1 1/2 Tbsp
chopped basil
1 Tbsp
chopped flat leaf parsley
1 1/2 tsp
mild honey
1/4 tsp
chopped chives
1/4 tsp
minced shallot
1/4 tsp
minced garlic
1/8 tsp
hot sauce such as tabasco
1 c
canola oil....i only use olive oil

How to Make Balsamic Vinaigrette


  • 1Throw everything except oil into a food processor or blender with 1/2 tsp salt and pepper until well combined.
    With motor running add the oil in a slow stream and process until well combined.
    Season to taste with salt. Store in a glass jar and chill in fridge. Keeps 2 weeks.

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About Balsamic Vinaigrette

Course/Dish: Dressings
Other Tag: Healthy