Community Pick
Sheila's Best Balsamic Dressing
photo by Ashley Cuoco
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1/2 cup
- Serves:
- 4
ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon light brown sugar
- 1 garlic clove, minced (optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- 1⁄4 cup extra virgin olive oil
directions
- Mix all ingredients EXCEPT oil together.
- Add oil to mixture and mix well with whisk or late frother.
Reviews
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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.
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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!
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If I could give this recipe more than 5 stars I would - it's that good. I make all my own salad dressings because of all the nasty ingredients in store-bought. Homemade dressings taste so much better, and most are quick and easy to mix up. The only thing I changed was to substitute real maple syrup as I didn't have any brown sugar on hand. Easy to put all the ingredients in a small glass jar with a lid and shake it up. I always make more than needed for one salad so I always have some on hand.
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Tweaks
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I double the recipe and use vegetable oil instead of olive oil. I have made this dressing many times (I just forgot to review it before) and everyone who has tried it loved it. I've made it with olive oil and vegetable oil and I think it tastes the same either way so I use vegetable oil since it's cheaper. I use an electric wire whisk to mix it. I find that it's a very effective way to get the oil and vinegar to mix. My roommate and I eat salad a lot and we make this every week. Another thing I like is that it doesn't need to sit for hours like some dressing does. We eat it right away and it has plenty of flavor. Thanks for sharing this recipe!
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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.
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4.5 stars! I did not have red wine vinegar so I sub with white wine vinegar. I also used horseradish mustard instead of dijon mustard. We don't like our dressing oily so I used only 1 tbsp of EVOO. I will not omit the minced garlic next time as it seems to be that extra something this dressing needs.
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RECIPE SUBMITTED BY
Mrs Goodall
United States