Balsamic Vinaigrette

Balsamic Vinaigrette Recipe | Italian Dressing with Mustard & Tarragon

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Balsamic Vinaigrette is a classic dressing that adds a burst of flavor to any salad. This simple yet sophisticated recipe combines the tangy sweetness of balsamic vinegar with the richness of olive oil, enhanced by the subtle flavors of mustard, tarragon, and garlic. Perfect for dressing greens, drizzling over roasted vegetables, or as a marinade, this vinaigrette is a versatile addition to your culinary repertoire.

History

The origins of Balsamic Vinaigrette trace back to Italy, where balsamic vinegar itself was first produced. The traditional process of making balsamic vinegar involves aging it in a series of wooden barrels over many years, sometimes even decades. This recipe, however, adapts the rich, complex flavors of balsamic vinegar into a quick and easy dressing that can be enjoyed anytime.

Ingredients

1 tbsp dijon-style mustard
0.25 cup balsamic vinegar
2 tbsp water
2 tbsp fresh lemon juice
0.25 tsp dried leaf tarragon
1 clove garlic, minced
2 tbsp safflower oil
2 tbsp virgin olive oil
salt and pepper to taste

How to prepare

In a jar, combine the mustard, vinegar, water, lemon juice, tarragon, and garlic.
Shake the jar well to combine the ingredients.
Add the oils to the jar and shake again.
Season with salt and pepper.
Chill the mixture before serving.

Variations

For a sweeter vinaigrette, add a teaspoon of honey or maple syrup. For a creamier texture, blend in a tablespoon of Greek yogurt. You can also experiment with different herbs, such as basil or oregano, to suit your taste preferences.

Cooking Tips & Tricks

For the best flavor, use high-quality balsamic vinegar and extra virgin olive oil. The quality of these two ingredients significantly impacts the taste of the vinaigrette. Additionally, allowing the vinaigrette to chill in the refrigerator for at least an hour before serving helps the flavors meld together more fully.

Serving Suggestions

This vinaigrette pairs beautifully with mixed green salads, fresh tomatoes, or grilled vegetables. It can also be used as a marinade for chicken or fish to add depth and acidity.

Cooking Techniques

The key technique in this recipe is emulsification, achieved by vigorously shaking the ingredients together. This process combines the oil and vinegar, which typically do not mix well, into a cohesive dressing.

Ingredient Substitutions

If safflower oil is unavailable, any neutral-tasting oil like canola or grapeseed oil can be used. Apple cider vinegar can substitute for balsamic vinegar for a different flavor profile.

Make Ahead Tips

This vinaigrette can be made ahead and stored in the refrigerator for up to a week. The flavors will continue to develop and meld over time.

Presentation Ideas

Serve the vinaigrette in a small pitcher or jar for guests to dress their salads to their liking. Garnish with a sprig of fresh tarragon or a lemon wedge for a touch of elegance.

Pairing Recommendations

This vinaigrette complements a wide range of dishes, from simple green salads to more complex grain bowls. It pairs well with both red and white meats, making it a versatile choice for any meal.

Storage and Reheating Instructions

Store the vinaigrette in an airtight container in the refrigerator. There is no need to reheat, but let it come to room temperature before serving if the oils solidify in the cold.

Nutrition Information

Calories per serving

A serving of this Balsamic Vinaigrette contains approximately 120 calories, making it a relatively low-calorie option for adding flavor to salads and other dishes.

Carbohydrates

This Balsamic Vinaigrette recipe contains minimal carbohydrates, with the primary sources being the balsamic vinegar and the lemon juice. The total carbohydrate content is approximately 3 grams per serving.

Fats

The fats in this recipe come from the safflower oil and the virgin olive oil, providing a good mix of monounsaturated and polyunsaturated fats. The total fat content is about 14 grams per serving, contributing to the richness and mouthfeel of the vinaigrette.

Proteins

This vinaigrette contains negligible amounts of protein, as it is primarily a combination of oils, vinegar, and seasonings.

Vitamins and minerals

While not a significant source of vitamins and minerals, this vinaigrette does offer small amounts of vitamin E from the olive oil, as well as some minerals like potassium from the lemon juice and garlic.

Alergens

This recipe is free from most common allergens, including dairy, nuts, soy, and gluten. However, those with sensitivities to mustard should exercise caution.

Summary

Overall, this Balsamic Vinaigrette is a low-carbohydrate, moderate-fat dressing option that adds a flavorful punch to dishes without a significant calorie load. It's suitable for a variety of dietary preferences and restrictions.

Summary

This Balsamic Vinaigrette recipe is a testament to the power of simple, quality ingredients. With its rich history, nutritional benefits, and versatile flavor profile, it's a must-have in your culinary toolkit. Whether you're dressing a salad, marinating meat, or looking for a flavorful drizzle, this vinaigrette is sure to impress.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Balsamic Vinaigrette. It was a warm summer day, and I was rummaging through an old recipe box that had belonged to my great-grandmother. As I flipped through the yellowed index cards, I stumbled upon a simple yet intriguing recipe for a tangy dressing made with balsamic vinegar.

I had always been a lover of all things culinary, and the idea of making my own vinaigrette from scratch excited me. I could already imagine the delicious flavors of the balsamic vinegar mingling with the olive oil and herbs. Without hesitation, I decided to give it a try.

I gathered the ingredients listed on the card – balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, and pepper. As I measured and mixed the ingredients together, I couldn't help but think about the history behind this recipe. Who had my great-grandmother learned it from? Was it passed down through generations, or did she stumble upon it herself, just like I had?

The dressing came together beautifully, the rich brown color of the balsamic vinegar blending perfectly with the golden olive oil. I poured it over a simple salad of mixed greens, cherry tomatoes, and cucumbers, and took a bite. The flavors exploded in my mouth – tangy, sweet, and savory all at once. It was a revelation.

From that moment on, I was hooked. I started experimenting with different variations of the recipe – adding fresh herbs like basil and thyme, or a touch of citrus zest for brightness. Each time, the dressing turned out delicious, and I couldn't wait to share it with my family and friends.

Over the years, I have made this Balsamic Vinaigrette countless times, each batch a little different from the last. I have shared the recipe with friends, who have in turn shared it with their own loved ones. It has become a staple in my kitchen, a versatile dressing that can elevate any dish – from simple salads to grilled vegetables to marinated meats.

As I continued to make and enjoy this Balsamic Vinaigrette, I couldn't help but feel a sense of connection to my great-grandmother and all the generations of women before me who had cooked and shared meals with their families. Cooking, I realized, is not just about nourishing our bodies – it is a way to connect with our past, to honor our traditions, and to create new memories with those we love.

So, as I drizzle this homemade Balsamic Vinaigrette over a fresh salad, I do so with gratitude for all the women who came before me, who passed down their recipes and their love of cooking. And I hope that one day, my own grandchildren will find joy and inspiration in this simple yet delicious recipe, just as I have.