As I’ve become more comfortable in my kitchen over the years, I’ve discovered there are a few things in life that are just so much better when you make them yourself. Chief among them is salad dressing. I used to have about ten different kinds in my refrigerator at any given time. Most of them were loaded with creepy preservatives, a boatload of sugar, and far too many ingredients I couldn’t pronounce. Worst of all? They really weren’t that good. Once I discovered just how easy it is to make your own dressings my salad game changed forever (and I have a lot more refrigerator space!). One of my favorites is this White Balsamic Vinaigrette.
Based on a classic french vinaigrette with a slight twist, this dressing is comprised of only six ingredients and comes together in just a few minutes. There is no fancy equipment needed and it keeps beautifully for a week in a sealed jar in the fridge. I love to make a batch on Sunday night to use throughout the week. It also works as a marinade for chicken or fish!
Traditionally, a simple french vinaigrette is made with olive oil, dijon mustard, shallots, and red wine vinegar. I love to mix things up and use white balsamic vinegar for a tangy and bright dressing with a clean flavor profile. If you like things a little sweeter, you can easily add a small dash of honey. In the summer, I’ll often chop up whatever fresh herbs I have lying around and toss them in. Using a good olive oil is really important here, as is a brand of dijon you really like. I don’t think you need to worry about spending a ton on the vinegar if you have good oil and mustard. In fact, my favorite for this dressing is from Trader Joes! One other little secret: if I don’t have fresh shallots around, I will sometimes cheat and use these freeze dried shallots from Penzeys. Just be sure to let them sit in the dressing for a while before serving!
You can definitely bust out your blender to really emulsify things or, more traditionally, slowly whisk the oil into all of the other ingredients. Truthfully though, I usually just combine everything in a half-pint jar, pop on the lid, and shake away until it’s well mixed!
White Balsamic Vinaigrette
Ingredients
- 1/2 cup good Olive Oil
- 2 Tablespoons White Balsamic Vinegar
- 1/2 Tablespoon Dijon Mustard
- 1/2 Tablespoon minced shallot
- pinch of kosher salt
- fresh ground pepper to taste
Instructions
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Combine all ingredients in a small jar.
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Tighten lid and shake the mixture vigorously until emulsified.
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Store unused portion in refrigerator for up to one week.
Your list of ingredients call for 2 tablespoons of white balsamic vinaigrette ~ I thought this was a recipe to make the vinaigrette. If you already have it why are you adding to it?
Ahhh…thanks for catching that! The white balsamic vinegar (as shown in the photo) is what she meant! It’s updated now. Happy cooking!
Question: You state “Using a good olive oil is really important here, as is a brand of dijon you really like. I don’t think you need to worry about spending a ton on the vinegar if you have good oil and mustard. In fact, my favorite for this dressing is from Trader Joes! “… Which one is your favorite from Trader Joe’s? Olive oil, mustard or balsamic vinegar? And do you mean Trader Joe’s brand? (they carry more than just their own brand).
I’m trying to replicate “Marie’s White Balsamic Shallot salad dressing” and from the looks of your recipe, this may be the closest.