Balsamic Vinaigrette

Ingredients

• 60 ml (¼ cup)balsamic vinegar
• 1 smallshallot, coarsely chopped
• 15 ml (1 tablespoon)honey
• 80 ml (⅓ cup)olive oil
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Blend the base

   Put the balsamic vinegar, chopped shallot and honey in a blender pitcher. Season lightly with salt and pepper, then blend until smooth.

2. 2

   Emulsify the dressing

   With the blender running, pour in the olive oil in a steady stream and blend until emulsified. Taste, add salt and pepper as needed, then blend briefly to combine. Transfer to a pitcher and serve.

What is balsamic vinaigrette?

Vinaigrette is a dressing made by combining vinegar with oil, often with seasonings or other flavourings. Balsamic vinegar, associated with Italy, gives this version its dark colour and sweet-tart character.

Here, shallot adds savoury depth and honey softens the vinegar's sharpness. Blending the ingredients creates a smooth dressing ready in about 10 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 0g protein, 4g carbs, 9g fat.

Most of the energy and fat in each serving come from the olive oil; the vinegar and honey contribute most of the carbohydrates. This dressing has very little protein, so pair it with a protein-rich ingredient such as beans, eggs or chicken to make a more balanced salad.

The flavour balance

Balsamic vinegar: Its tangy, gently sweet flavour is the backbone of the dressing. Choose one you enjoy tasting on its own, since it remains prominent.

Honey and shallot: Honey rounds out the acidity, while the shallot brings a mild allium note. Blending them with the vinegar distributes both flavours throughout.

How the emulsion forms

Steady stream: Add the olive oil gradually while the blender is running. This helps disperse the oil into the vinegar mixture for a more cohesive dressing.

Final seasoning: Taste after blending in the oil, then adjust salt and pepper. A brief final blend brings the seasoning together.

Texture and timing

Smooth base: Blend the vinegar, shallot and honey until no coarse pieces remain. This gives the finished dressing an even texture.

Serve promptly: The method takes about 10 minutes from start to finish. If the dressing separates while standing, blend or whisk it again before serving.

What to serve it with

Salads: Toss it with leafy greens just before serving so the leaves are coated without sitting in dressing for too long. It also pairs well with salads containing tomatoes or roasted vegetables.

Beyond greens: Drizzle it over cooked vegetables or use it to add a tangy-sweet finish to a simple plate. Start with a little and add more to taste.

Making it ahead

Short storage: Keep leftover dressing covered in the fridge and use it within about 3 days. Chilling may firm the olive oil and make the dressing look separated.

Before serving: Let it stand briefly at room temperature, then shake, whisk or blend until smooth again.

Recipe notes & tips

• Chop the shallot before adding it so it blends evenly.
• Begin with a light hand when seasoning, then taste and adjust after adding the oil.
• Pour the olive oil in a steady stream while the blender runs.
• Use a blender pitcher that is large enough to blend the ingredients safely.
• Reblend the dressing if it separates before serving.

Variations

• Add Dijon: Blend in a small spoonful for a more savoury, tangy dressing.
• Use maple syrup: Swap the honey for maple syrup for a different gentle sweetness.
• Add garlic: Blend in a little garlic for a stronger savoury note.
• Bring in herbs: Blend in fresh basil or thyme for an aromatic variation.
• Make it sharper: Reduce the honey slightly to let the vinegar's tang stand out.

Common mistakes to avoid

• Adding oil too quickly: The dressing may not emulsify well; pour it in gradually while blending.
• Skipping the taste check: Vinegar and honey can vary in intensity; adjust the salt and pepper at the end.
• Leaving large shallot pieces: They can make the texture uneven; chop the shallot before blending.
• Over-seasoning at the start: Begin lightly and add more after blending the oil.
• Serving it after separation: Shake, whisk or blend the dressing again to bring it back together.

How to store

Store covered in the fridge and use within about 3 days. Olive oil may firm up when chilled, so let the dressing stand briefly at room temperature and shake or blend before serving.

Frequently asked questions