Creamy Balsamic Vinaigrette

Creamy Balsamic Vinaigrette

When I started working in a fine-dining kitchen at the age of twenty, I was overwhelmed by the new flavors and quality of ingredients I’d never experienced before. The parmigiano reggiano was the best I had ever tasted, the demi-glace was mind-blowing, and the balsamic vinaigrette was extraordinary.

How can something as ubiquitous as a balsamic vinaigrette on almost every menu be so delicious and noticeable? I couldn’t remember the last time I had a noteworthy balsamic vinaigrette (they weren’t this good).  

In that kitchen, I started in the pantry, i.e., the cold side.  I was responsible for dressings, salads, sauces, charcuterie, and all the first courses.  Learning how to make a proper vinaigrette was eye-opening.  This recipe harkens back to simple Italian cooking ideology- you take 5 or 6 ingredients, all of the highest quality, and make something magical with it.  This vinaigrette is no exception. 

You use the best balsamic vinegar, olive oil, and dijon; this is your base.  This recipe is lower in oil than most vinaigrettes that adhere to the 3:1 oil-to-vinegar ratio (this is a 5:3 ratio), so you get the flavor of the vinegar and aromatics that make it up.  This recipe makes about a cup and a half, more than enough for a couple of salads or dips.

Main Ingredients:

Balsamic Vinegar: Balsamic of Modena. This is the vinegar you are looking for. Three ounces of really good vinegar will significantly impact the finished dish.

Dijon: A simple Dijon will suffice, but you can also use a nice whole-grain mustard in a pinch. I don’t recommend a spicy mustard because it really isn’t there for flavor; it’s just an emulsifier.

Egg Yolk: One yolk from a large egg will do.

Shallot: This recipe calls for a quarter of a medium-sized shallot. If you have a larger or smaller shallot, adjust accordingly.

Avocado Oil: is a neutral-flavored oil that won’t complicate the balsamic flavor. If you have a different one on hand (grapeseed, safflower, canola, etc.), feel free to use it.

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Creamy Balsamic Vinaigrette

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Course: Sauces + Dressings

We put this quick and easy creamy balsamic dressing on everything!

Yields

1.5

cups

Prep time

5

minutes

Cooking time

0

minutes

Total time

5

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 3 ounces balsamic vinegar

• 2 teaspoons dijon

• 1 egg yolk

• 1/4 of a medium shallot

• 1 clove garlic

• 1/2 teaspoon salt

• Pinch white pepper

• 5 ounces avocado oil

• 1 tablespoon honey

Method

• Add all of your ingredients except for the avocado oil to a blender. Place the lid on and purée until it’s smooth.
• Once you have a smooth mixture, drizzle in the avocado oil and run the blender on medium speed until it’s emulsified. 

Field Notes

• It’s essential to use high-quality balsamic vinegar. Even in small amounts, the quality of the vinegar significantly impacts the overall flavor.
• Most blenders have a lid allowing you to drizzle in oil and emulsify without removing the middle insert. This is really convenient and prevents a mess.
• This recipe uses avocado oil, but any neutral or mild olive oil can be used.