Community Pick
Sheila's Best Balsamic Dressing
"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!!"
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.
Questions & Replies
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How long is dressing good for?
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. -
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! -
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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Love this dressing.The best ever Ive tasted.So nice I drown my salad in it.
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Tweaks
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yummy and easy! my only changes were to use cider vinegar in place of red wine vinegar and instead of brown sugar, i used honey. thanks for posting, this is a great balsamic dressing! -
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! -
Very good! Used 1/2 tsp garlic powder instead of fresh garlic and it was still delicious. We will definitely make this again. Thank you!
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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. -
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
