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


  1. Throw 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

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