Balsamic Vinaigrette

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 Rossi

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
Emeril Lagasse

Prep 5 mins
Total 5 mins
5 from 1 vote
Print RecipeBuy the Emeril at the Grill cookbook

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  • 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


  • 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.

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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