By Mrs Goodall on July 04, 2006
Photo by Bonnie G #2
Photo by Bonnie G #2
"This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!"
Serving Size: 1 (32 g)
Servings Per Recipe: 4
"This dressing is off-the-chart yummy! I make all my own dressings and this will be my balsamic dressing forever more. I make a double batch, and would make a triple if I had a bottle big enough to put it in. We go through a double batch in about two weeks and it has always kept well in the cupboard. No need to refrigerate. Thanks to you and your mum for this fantastic recipe."
"Wow! This is really good, restaurant quality dressing. The proportion of vinegar and oil is just right and I think the mustard adds a nice tang. I mixed it up in my magic bullet, which made it kind of creamy. Used it on a tomato salad with fresh basil and parmesan cheese. Thanks for posting!"
"I have been using your recipe for some time now... its my GO TO for balsamic dressing... Thank you so much for the post... I add a bit extra garlic (just our thing in this house).... I love this on spring mesclun mix sp?? salad... its wonderful.... for croutons i crumble up bagel chips and sometimes grate some parmesan before i toss... this is a keeper guys.. give it a go!"
"Oh this is yummy! Didn't have red wine vinegar so I used applecider vinegar. It was great!"
"One more 5-star review! I've made many different dressings, but this is certainly the best balsamic vinaigrette I've ever had. Followed the instructions exactly, except for doubling the garlic (personal preference!). I can't see a reason to try any other. Thanks so much for posting! Made for Culinary Quest 2014."
"Excellent dressing!! Great flavor combo and it was perfect on our salad tonight. Now I'm bummed that I only made half a batch! Tomorrow is another day. ;-) Made for Culinary Quest - Italy - International Agents of Quest. Thank you!"
"This was a great dressing to use on a simple tossed salad. Full of fresh flavor that we liked very much! Will have to make sure I always have this dressing in the fridge. Made and reviewed for Culinary Quest 2014 - Cruisin' Culinary Queens."
"Very good balsamic salad dressing, it pleased most people at dinner (it could be that the one person who didn't like it as much just doesn't like balsamic vinegar, because I used a very good quality aged balsamic vinegar). I was happy to have some leftover for my lunch. Thank you for sharing this recipe, Mrs. Goodall! Made for Culinary Quest."
"One word says it all - delicious! It's easy and quick to make with ingredients I typically have on hand. You can't beat that! Made for Culinary Quest 2014."
"Very Easy to make. This recipe was approved by my family. I used more sugar to offset the intensiveness of the vinegars. Made for Culinary Quest 2014."
"Very good and very easy to make."
"So easy to make and absolutely delicious! I'll never buy balsamic dressing at the grocery store ever again!! I think it's telling that the only person who isn't RAVING about this dressing is the one person who didn't actually follow the recipe at all. Thanks for sharing!"
"Awesome! Loved it."
"I used Canola Oil because I did not have Olive Oil. I substituted Red Wine Vinegar for Apple Cider Vinegar. I only had White Sugar, so I used that instead of Brown Sugar. I used Horse Radish instead of Mustard for more of a bite. I did not have Garlic so I added equal amounts of Ginger Root instead. I can only give this recipe one star because my husband said this was a terrible recipe. But it was fun making it."
"Really good and really easy! I used a milk frother to emulsify, and it stayed nicely mixed in the bottle."
"Amazing, this is the first salad dressing I've ever made! Can't wait to share it with my family and friends! Quick, easy and simply delicious!!!!!!!!!!!!!! Strongly recommend:) Thank-you Sheila! Oh and a question, what's the expiry for this and should I keep it in the fridge after making?"
"This is wonderful! I was looking for a creamy and slightly sweet dressing for my filet mignon salad and this is it! For 2 servings of salad:
8 oz Filet Mignon (salt and peppered)
1/2 Tab Butter & 1/2 Tab Olive Oil
2 oz crumbled feta cheese (or goat if you like)
2 roma tomatoes diced
5 thin slices red onion (optional)
1/2 head red leaf
1/2 head iceberg
Cook filet until in butter and oil untildesired doneness. Set aside.
Clean, cut into bite size pieces, and toss lettuces with tomato, feta, & onion (if using), with this wonderful dressing. Slice and lay filet on top with a couple of grinds of pepper. I serve it with french rolls, or garlic toast. It really is a great combo! Thank you so much for this recipe!!!"
"Delicious, easy and I always have the ingredients in the house. Used it on spinach salad with toasted walnuts, blue cheese, green onions and beets. I made a double batch so will try it on something else tomorrow."