Balsamic Vinaigrette

How to Make Balsamic Vinaigrette

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1. Put the vinegar, mustard, maple syrup, garlic, water, salt and a good grind of pepper in a small jar with a tight-fitting lid.

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2. Add the olive oil, screw on the lid and shake hard for 20 seconds, until the dressing is thick, glossy and combined.

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3. Taste on a lettuce leaf, not off the spoon, and adjust with a pinch more salt, a drop more vinegar or a little more maple syrup.

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4. Shake again just before dressing the salad, and toss with just enough to coat the leaves lightly.

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Tips for Making Balsamic Vinaigrette

• Use a balsamic vinegar with a little body. Cheap, thin vinegars are sharp and harsh, while a better one tastes sweet and rounded.
• Add the dressing to the salad at the last moment and toss lightly. Dressed leaves wilt within minutes.
• Shake the jar again before each use. The dressing separates as it stands, and it comes back together in seconds.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Balsamic Vinaigrette

• Rocket and Parmesan salad
• Tomato and mozzarella
• Roasted vegetables

Storing & Reheating Balsamic Vinaigrette

Keeps in a sealed jar in the fridge for up to 2 weeks. The oil may solidify when cold, so let it stand at room temperature for 10 minutes and shake before using.

Balsamic Vinaigrette FAQ: Common Questions

Balsamic Vinaigrette Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.