This classic dressing will mean you’ll never have to buy bottled again.
- Whisked up in 30 seconds
- Made to your taste
- Lasts up to a week in the fridge
It’s a brilliant recipe and skill to have in your repertoire.
In this post I’m going to give you the:
- Ratios for a balsamic dressing. These are important not only for flavour, but also so you can combine two liquids that normally would be running away from each other or in others an emulsion.
- Tips on how to fix a broken salad dressing.
- A recipe for a simple and foolproof vinaigrette salad dressing
When making a salad dressing, the two foundation ingredients are oil and vinegar.
Whatever else you put in to the dressing is an addition whether that be garlic or honey.
In terms of the oil. I always use a good quality olive oil. You can of course use other oils and if I want something different I might use coldpressed rapeseed oil. But extra virgin olive oil in my view is the best one.
It’s the same for the balsamic vinegar. You want a good quality one as it provides you with the best flavour.
Many lower priced balsamic’s have a watery-ness to them. The higher up the scale you go, the thicker and richer they are.
I’m going to keep this short and sweet so it’s easy to remember.
1 part vinegar to 3 parts oil.
Salt and pepper to taste comes later. So does any additionals you might want to add.
Tips Before You Begin
I’ve pulled together these little tips that I use both at home and professionally.
- Use a glass jar with a lid. It makes emulsifying the dressing easier as you can just shake it like a cocktail. Just don’t drink it like one haha.
- If you do use a bowl, make sure it’s high sided as the vigour you’ll need to whisk can send the dressing everywhere.
- Use a small whisk rather than a larger whisk like a balloon. It’s cuts through the ingredients quicker and is easier when using the bowl method.
If Something Goes Wrong
Don’t panic!! No seriously don’t it’s fine 😉
Normally if something’s gone wrong it’s because the ratio is wrong. So triple check you’ve got that right before continuing.
You can always add a splash of water to get things going.
If you’re using the bowl method, I highly recommend transferring it to a jar then shaking it like a polaroid picture.
Add honey. Honey helps bring everything together.
The Honey Balsamic Dressing Recipe
Serving size is dubious because it depends on how much you like, but these quantities I normally do for 2 or 3 salads, maybe 4 is it’s a starter.
- 3 tbsp of good quality extra virgin olive oil
- 1 tbsp of good quality balsamic vinegar
- 1/2 tsp of honey
- 1/4 tsp of dijon mustard
- Salt and pepper to taste
- A glass jar with a lid or a bowl and small whisk
- Measuring spoons or a tablespoon
Shake it, sh, shake it!
- Add all of your ingredients to the jar and shake until everything’s combined.
- Drizzle over your favourite salads.
Yes, it’s really that simple and delicious 😉
Along with the daily journal posts here, each Wednesday at 12pm BST I’ll be going live on my instagram @therebalancechef to recap on the week’s progress and show you around my kitchen. Depending on the weather you might even meet my rescue hens!
The main point of this challenge is to have fun with it, learn new skills and refresh old ones.
I want to see your creations so don’t forget to tag me and show off what you’ve been doing!
I’m taking part in the Rebalance May Cookery Challenge! Check it out here http://www.therebalancechef.co.ukTweet