Balsamic Vinaigrette

This balsamic vinaigrette recipe might not be the same as what you’ve used before as it uses more vinegar to really amp up the flavor profile. A little garlic, peppercorns, and a pinch of sugar round things out. Simple but effective on more robust dishes.

Balsamic vinaigrette ingredients on a wooden cutting board, a bowl of olive oil, a bowl of balsamic vinegar, two cloves of garlic, peppercorns, and a pinch of sugar.

Some of you may feel that a simple balsamic vinaigrette doesn’t merit an actual recipe, given that the typical proportion for anything drizzled over salad greens is the very easy-to-remember three parts oil to one part vinegar. So we consider this less a recipe than a reminder that everything in cooking is not always so regimented. This approach amps up the amount of vinegar to epic proportions—and to great effect. It’s not necessarily a go-to for everyday salads—although it certainly could be. Instead try it when you want to lend a little balsamic vinaigrette-minded oomph to a stacked sandwich or a robust salad, especially one containing radicchio or another sturdy, bitter chicory. And if you find yourself rethinking your classic vinaigrette-making technique, well, so be it.–Renee Schettler

LC One Lump or Two? Note

As you’re clearly aware, sugar isn’t essential to all vinaigrettes. Yet sometimes just a wee pinch serves not to noticeably sweeten a certain thing, but rather soften the edge of something that could otherwise be a little overly acerbic. Like this vinaigrette.

Balsamic Vinaigrette

Balsamic vinaigrette ingredients on a wooden cutting board, a bowl of olive oil, a bowl of balsamic vinegar, two cloves of garlic, peppercorns, and a pinch of sugar.
This balsamic vinaigrette takes advantage of the gorgeous flavor profile of balsamic vinegar by placing it at the forefront. A little olive oil, some crushed peppercorns, fresh garlic, and a pinch of sugar are all it takes.

Prep 5 mins
Total 5 mins
Condiments
American
4 serving (3/4 cup)
255 kcal
5 from 1 vote
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Ingredients 

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper

Directions
 

  • To make the balsamic vinaigrette, whisk the vinegar, olive oil, sugar, and garlic together in a small bowl. Season to taste with kosher salt and pepper.
Print RecipeBuy the Emeril at the Grill cookbook

Want it? Click it.

Show Nutrition

Serving: 1servingCalories: 255kcal (13%)Carbohydrates: 3g (1%)Protein: 0.1gFat: 27g (42%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 4mgPotassium: 20mg (1%)Fiber: 0.01gSugar: 3g (3%)Vitamin A: 0.04IUVitamin C: 0.1mgCalcium: 5mg (1%)Iron: 0.3mg (2%)

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Recipe Testers’ Reviews

This is an excellent dressing for the grilled veggie sandwich, but it also tastes great on salads. I used some of the leftovers in a pasta salad, and it gave the salad a great flavor. I’ll be making this one again. It’s simple with just four ingredients — olive oil, balsamic vinegar, sugar, and minced garlic — but it packs a nice punch.

Originally published August 19, 2011

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