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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Balsamic Vinaigrette'

Salad dressing recipe, home made

Monday, April 02nd, 2007

salad dressing recipeA salad dressing from a home made recipe is an art with no trans-fats. The health benefits of a fresh made salad dressing recipe, outweigh all of the convenience of the store-bought salad dressings.
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It is also devoid of the dreaded detriment of hydrogenated oils and trans-fats that lurk within commercial processed salad dressings.

An oil and vinegar salad dressing recipe is a staple every kitchen should have. The classic vinaigrette salad dressing can be made from a basic recipe or from numerous delicious variations.

An oil and vinegar vinaigrette is a simple mixture of olive oil, vinegar and mustard. Dress a salad with small drizzle of vinaigrette salad dressing and adjust the amount to your personal preference and taste.

Basic home made vinaigrette salad dressing recipe


1 cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons aged balsamic vinegar
1-1/2 Tablespoons raw blackberry honey
dash of sea salt and pinch of fresh ground pepper


Place all ingredients except olive oil in a medium mixing bowl, whisk until honey and sea salt have dissolved. Add extra virgin olive oil and whisk together until emulsified.
Drizzle over fresh spring greens. You can garnish with chopped walnuts and raisins.

Vinaigrette salad dressing recipe 101.

An oil and vinegar vinaigrette is a home made emulsion. (To make an emulsion, you would mix two liquids that ordinarily do not mix well, such as oil and water or oil and vinegar.) Vinaigrette mixtures of oil and vinegar will eventually separate, the oil going to the top, and the vinegar settling to the bottom.

A basic vinaigrette salad dressing recipe is very simple to make. It can be made in a blender or simply whisked together in a mixing bowl. After preparing a home made vinaigrette salad dressing, allow it to stand for several hours before using, the flavors of all ingredients will blend together for additional taste and body. You can keep a vinaigrette salad dressing several days in the fridge after making. When you are ready to use, don’t be perplexed by the vinaigrette mixture separating, simply shake or whisk together again before serving.

The classic ratio of a home made vinaigrette salad dressing recipe is one part vinegar to four parts oil. The proportions will vary by recipe and personal taste.

In some salad dressing recipes the vinegar may be substituted with a citrus juice-vinegar blend. Dijon mustard is commonly added with the vinegar. Dijon mustard added to any vinaigrette recipe will help stabilize the emulsion a little longer than if made without.

Select fresh or dried herbs to add to your vinaigrette recipe. Diced onions, minced shallots, and pressed or grated garlic and ginger are also welcome additions. Be sure to add the dried herbs and other ingredients to the vinegar along with sea salt and mix well before adding the olive oil. It is best to mix the fresh herbs just before mixing the emulsion.

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Balsamic Vinaigrette over Asparagus

Tuesday, March 27th, 2007

A Balsamic Vinaigrette with asparagus is a delicious healthy dish for lunch or dinner. The same Balsamic Vinaigrette recipe can be used with a mixture of green bean varieties.

2 pounds asparagus stalks or spears, washed and trimmed, (optional: a mixture of green and white asparagus spears)
3 tablespoons Italian aged balsamic vinegar
2 tablespoons minced red onion
2 tablespoons quality extra-virgin olive oil
1 clove garlic, peeled and pressed through a garlic press
1/4 teaspoon coarse fresh ground black pepper
Coarse sea salt to taste

To prepare balsamic vinaigrette: using a medium mixing bowl, whisk together aged balsamic vinegar, minced red onion, extra virgin olive oil, pressed garlic, and ground pepper. Let stand until asparagus is cooked.
Cook, or blanch the asparagus spears in boiling water for about 3 minutes or until tender crisp, make sure not to overcook. Remove from heat and rinse with cold water, then drain. Arrange asparagus on individual serving plates. Whisk balsamic vinaigrette and immediately spoon the vinaigrette over asparagus, allow a little extra vinaigrette to pool on the side. Sprinkle lightly with coarse salt.

Makes 4 servings.How to properly select asparagus spears:

Visually select bright green asparagus with closed, compact, firm tips.
If the asparagus tips are slightly wilted, you can freshen them up by soaking them in cold water. Keep fresh asparagus moist in the fridge until you intend to use it.

Another tip to cook or steam asparagus spears: use a medium saucepan with a small amount of boiling water. Place asparagus spears in boiling water and cook until tender. Fresh asparagus spears will be tender in 4 to 7 minutes.

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Balsamic Vinaigrette recipe method and tips

Monday, March 26th, 2007

A balsamic vinaigrette can be very simple or can be made complex. Numerous herbs and spices can be substituted along with other flavors that mix well and enhance the inherent taste of aged balsamic vinegar. Search out recipes that include honey, seasoned sea salts, various nuts and seeds, dried fruit, and fruit juices. Gourmet chefs are constantly making new variations of the simple balsamic vinaigrette recipe.

Select only quality extra virgin olive oil as well as gourmet quality balsamic vinegar. Your recipe will only be as good as the ingredients you use. Be creative, yet prudent with a condiment such as balsamic vinegar, especially when making a vinaigrette dressing. Never cook or overheat a balsamic vinegar, as it will ruin the flavor that has taken years to produce. Balsamic vinegar is best used immediately before serving, whether it be in a dressing or vinaigrette, or as a drizzle condiment over an entrée.

Add herbs and spices and other seasonings a little at a time. Taste while you are making the vinaigrette. Add more sea salt, fresh ground pepper, olive oil for consistency, and aged balsamic vinegar to your personal taste preference.

Be sure to make a seasoned balsamic vinaigrette well ahead of the meal and allow to stand for a period of time, this allows the flavors of the herbs and spices to mingle and blend together. After preparation, store a balsamic vinaigrette in the refrigerator until use.

You can whisk oil and vinegar together to make a vinaigrette. Oil and vinegar don’t mix as well as you might expect, (which is the nature of oil and vinegar.) You can use a blender to emulsify the olive oil and balsamic vinegar for a better consistency.

A leafy green garden salad needs to be dressed lightly with your balsamic vinaigrette dressing. It is important to add the vinaigrette to the salad just before serving, to ensure freshness and the best flavor.

If you’re going to use a vinaigrette over pasta, rice, or a potato salad, try using a little more wine vinegar and less olive oil in the vinaigrette recipe. These types salads invite a bit more wine vinegar taste and less olive oil.

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Balsamic Vinegar Is Healthy With Extra Virgin Olive Oil

Monday, March 26th, 2007

Balsamic vinegar and extra virgin olive oil are regarded as a healthy mixture by nutritionist and food professionals. Balsamic vinaigrettes are a healthy salad dressing option to that of bottled commercial salad dressings that have been processed and have many ingredients that are not favorable to a healthy diet. Most people rave about the flavor combination and full-bodied taste a balsamic vinaigrette brings to a salad. The balsamic vinaigrette has became the favorite salad dressing recommended by dietitians. A mixture of balsamic vinegar and olive oil offers antioxidant ingredients and heart healthy monounsaturated fatty acids. As an alternative to commercial processed salad dressings, a fresh made balsamic vinaigrette can help lower cholesterol levels. Balsamic vinegar is fat-free, high in potassium, and boasts of flavor unlike any other vinegar.

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Balsamic Vinaigrette

Monday, March 26th, 2007

Balsamic vinaigrette recipe that is simple and easy to make with a mild flavor of honey.

2 – 3 Tablespoons of aged Balsamic Vinegar
½ cup of extra virgin olive oil
A dash of sea salt, fine grained
A dash of fresh ground black pepper
A Tablespoon of a mild honey, star thistle honey will work very well

In a medium bowl, whisk together extra virgin olive oil and aged balsamic vinegar, and star thistle honey. Add fresh ground pepper and sea salt a little at a time, taste to adjust flavor to your preference. Make sure both the olive oil and the honey are quality ingredients; these will determine the flavor for your balsamic vinaigrette. Use balsamic vinaigrette immediately over fresh garden green salads.

Gourmet star thistle honey is one of the best mild flavored honeys available and will add a delicious flavor to your balsamic vinaigrette recipe. If you can not find star thistle honey, you can substitute with a very light colored honey such as fireweed honey or even clover. Remember, the lighter in color the honey, the milder the flavor.

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Last Minute Vinaigrette

Saturday, September 16th, 2006

From: The Saucy Cook

This classic French balsamic vinaigrette is so easy it makes going to the store and buying salad dressing seem rediculous. By changing the type of mustard, vinegar or oil, you can create nearly endless variations. Add a little gourmet honey, change the herbs, season with salt and pepper. After you make this, try my other favorite version swapping honey mustard for Dijon and raspberry vinegar for balsamic.

Basic Balsamic Vinaigrette

  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon gourmet Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic , pressed through a garlic press
  • 1 tsp gourmet raw honey (optional)


Put balsamic, Dijon mustard, extra virgin olive oil and pressed garlic in a tightly capped container or jar. Shake together until emulsified. Toss with salad. Will also make a great meat or vegetable marinade. Makes about 4 servings.

balsamic vinaigrette, oil and vinegar, vinaigrette recipe


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Real simple balsamic baste or marinade

Monday, August 14th, 2006

A real simple salad dressing or even a topping for grilled steaks: Whisk 3 tablespoons olive oil with 1 tablespoon each aged balsamic vinegar and chopped fresh tarragon. Add 1 cup diced, seeded tomatoes, a good-sized chopped shallot and salt and pepper to taste. Let stand 15 minutes before using.

Try basting grilled vegetables as well.

balsamic baste, balsamic marinade

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Beef Tenderloins marinated with Aged Balsamic Vinegar

Wednesday, August 09th, 2006

Marinade Prep. Time: Should take about 10 minutes


  • 8 (each about 1-inch thick) beef tenderloins
  • 1/2 cup aged balsamic vinegar 
  • 1/2 cup extra virgin olive oil
  • 1/2 cup sweet onion, diced
  • 1 clove garlic, peeled and pressed through a garlic press
  • 1 Tablespoon spicy brown mustard
  • 2 Tablespoon fresh shredded rosemary or basil leaf


Combine balsamic vinegar, extra virgin olive oil, onion, mustard, garlic and herb in large, sealable plastic zip-lock bag. Mix well. Add steaks and marinate in refrigerator for up to six hours. Grill at med-high temperature and season as desired with salt and fresh ground pepper. (Allow about 6-8 minutes per side.)
The aged balsamic vinegar will give the steak cuts a deep, rich color and flavor.
Excellent to serve with a green salad and vinaigrette dressing.
balsamic marinade, beef marinade


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Balsamic Vinegar Marinade

Tuesday, August 08th, 2006

This marinade recipe will work well with meat or chicken.
Note: If you plan on using this marinade on beef or lamb, substitute the ingredient: red wine, for white wine.


  • 4 garlic cloves, peeled and pressed through a garlic press
  • 2 teaspoons fresh rosemary
  • 1 teaspoon fresh oregano
  • 2/3 cup extra virgin olive oil
  • 1/3 cup aged balsamic vinegar
  • 1/3 cup Worcestershire Sauce
  • 1 cup dry red or white wine (depending on which meat you are using the marinade for)


In a medium bowl, mix all ingredients together. Place marinade in a plastic zip lock bag and add meat. Marinade meat for several hours or overnight and grill. You can also use this marinade recipe to marinate vegetables for grilling.   balsamic marinade, chicken marinade, beef marinade




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Balsamic Vinaigrette or Marinade

Thursday, June 15th, 2006

oil and vinegar from SpainOil and vinegar marinade This balsamic vinaigrette is great for a marinade over chicken breast or even pork tenderloin. You can also drizzle it as a dressing over sliced red ripe tomatoes, fresh mozzarella and basil.

Imported Spanish Olive Oil and aged Modena Balsamic Vinegar offer the best in taste of gourmet condiments.

Be sure to check the label of the olive oil you purchase, it should be organic and cold processed.

Authentic Italian aged balsamic vinegar is from the Modena or Reggio Emilia regions of Italy.

Balsamic Vinaigrette or Marinade

  • 3 tablespoons aged balsamic vinegar, (‘white balsamic’ can be used for appearance)
  • 1 garlic clove pressed through a garlic press
  • 1 tablespoon gourmet Dijon mustard
  • 5 tablespoons Spanish extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh basil

In a medium bowl, combine aged balsamic vinegar, Dijon and pressed garlic. Whisk until blended thoroughly. In a slow, steady stream add the olive oil, whisking constantly until the oil is emulsified and the vinaigrette is smooth. Season to taste with salt (optional), freshly ground pepper and stir in basil. Yield: 2/3 cup balsamic vinaigrette.    

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