Balsamic Vinaigrette
Ingredients
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- 1 clove garlic – finely minced to a paste
- 1/4 cup balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3/4 cup extra-virgin olive oil
Instructions
1. Finely mince the garlic into a paste.
2. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, granulated sugar, kosher salt, and black pepper until the salt dissolves. Whisk in the garlic paste.
3. While whisking constantly, slowly stream in the extra-virgin olive oil until the vinaigrette is smooth and emulsified, 1–2 minutes. Alternatively, combine all ingredients in a jar, seal, and shake vigorously for 30 seconds until emulsified.
4. Taste and adjust seasoning with a pinch more salt or sugar if needed. Let stand 10 minutes to meld flavors.
5. Use immediately, or refrigerate in a sealed jar for up to 1 week. Shake or whisk to re-emulsify before serving.
Balsamic vinaigrette is a smooth, balanced dressing that marries the gentle sweetness and woodsy depth of balsamic vinegar with the fruitiness of extra-virgin olive oil. A touch of Dijon mustard helps it cling to greens, while garlic, salt, and black pepper round out the savory backbone. The result is a versatile, glossy dressing that complements tender lettuces, tomatoes, grilled vegetables, and even roasted meats or grains.
Originating from the intersection of Italian ingredients and French technique, balsamic vinaigrette reflects how culinary traditions travel and blend. The star component—balsamic vinegar—comes from Modena and Reggio Emilia, where long-aged vinegars have been prized for centuries. The vinaigrette method itself is French, an emulsion of oil and acid; together they became popular worldwide in the late 20th century as balsamic vinegar became more accessible, evolving into a staple dressing in home and professional kitchens.