Balsamic vinaigrette: Makes...

This image courtesy of Joseph DeLeo

This has deep, rich color and flavor. It makes a good marinade and also goes well with any fowl. Although fine aged balsamic vinegar is critical to the success of some recipes, any good balsamic vinegar will make a serviceable vinaigrette.

NotesMake-ahead note:

Refrigerate Balsamic Vinaigrette up to 3 weeks. Whisk to recombine before using.

Makes1 1/3 cups



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturegarlicky, savory, sharp, tangy, tart

Type of Dishdressing, marinades



  1. In a small bowl, whisk the salt, garlic, and shallots with the vinegar until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more vinegar or oil, if needed.


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