How I make Balsamic Salad Dressing

You should learn how to make your own dressings, they taste much better than store-bought vinaigrettes and are simple and cheap to make.

How to make your own Balsamic salad dressing recipe is below.

Please give it a try. This salad dressing recipe has been in my repertoire now for about 30 years, it is well-tried and tested, and you do not need to buy pre-made dressings again.

Related Recipes

Balsamic and Honey Mustard Salad Dressing Recipe

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https://youtu.be/_JY5EtW1UQI

Chef Brendan

How to make a honey mustard balsamic vinaigrette for your next event.

5 from 1 vote

YouTube link https://youtu.be/_JY5EtW1UQI

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Author Chef Brendan

Season Spring, Summer

Diet EATN, Healthy, Vegan, Vegetarian

Food Sauces & Dressings

Warning

You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.

Allergen No Allergens

Skill Level Beginner

Recipe Easy, Healthy, Sauce

Standard Prep Time 6 minutes mins

Whisk or blend 2 minutes mins

Standard Total Time 8 minutes mins

Course Other, Salad

Cuisine Australian, French

Dollar Range $0.01 – $1.00

Food Cost $0.19 per serving approx

Equipment

• ▢
  Whisk
• ▢
  Stainless Steel Bowl
• ▢
  Jar
• ▢
  Kitchen Scales

Ingredients

 

MetricUS Customary

• ▢ ¼ tsp pepper white, ground
• ▢ 1 tsp salt
• ▢ ⅓ cup honey room temp, not cold
• ▢ 1 tbsp mustard french
• ▢ 2 tbsp grain mustard
• ▢ 1 cup vinegar balsamic
• ▢ 2 cups olive oil extra virgin

RECIPE FOOD COST ESTIMATE

• ▢ $5.71 total ingredient food cost

RECIPE PREPARATION TIME ESTIMATE

• ▢ 3 minutes approximately

total food cost

Total Ingredient Cost $0.19

ADJUSTABLE SERVINGS

Catering for 30 Servings

Cook ModePrevent your screen from going dark

Instructions

 

OnOff

• Make honey mustard vinaigrette
  
• Add french mustard and the warm honey to a blender
  1 tsp salt, ⅓ cup honey
  
• Adding the balsamic vinegar
  ¼ tsp pepper, 1 tbsp mustard
  
• Drizzle
  2 tbsp grain mustard
  
• Add a cup of white vinegar
  1 cup vinegar
  
• Canapes
  
• Salad
  2 cups olive oil
  
• When the vinaigrette is emulsified pour into a clean container
• Seal the vinaigrette container and refrigerate for up to six months
• Store the dressing in a refrigerator
• Chef Brendan
  

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Nutrition

Serving: 30mlCalories: 150kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 102mgPotassium: 5mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 1mg

Keywords Dressing, Salad, Vinaigrette

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