Traditional Balsamic Vinaigrette – by Jonathan Robinson
by Olive the Best | Mar 11, 2022 |
Enjoy this restaurant-quality, easy to make dressing that's ready in just minutes.
Inspired by a dressing Chef Jonathan Robinson made while working at the Savoy Hotel in London.
Prep Time20 minsTotal Time20 mins
¾ cup "Olive the Best" Ultra Premium EVOO (mild to medium intensity)
¼ cup "Olive the Best" Champagne Dark Balsamic, 18 year old Traditional or 25 year old Denissimo dark balsamic vinegar
1 tbsp minced shallot
1 minced garlic clove (about ½ to ¾ Tsp.)
1 tsp honey
1 tsp Dijon mustard
½ tsp Kanel Aglio Napoletano
¼ tsp kosher salt
½ tsp freshly-ground black pepper
1In a bowl or jar, whisk together balsamic vinegar, shallot, garlic, honey, Dijon mustard, Kanel seasoning, salt and pepper.
2While whisking, drizzle oil into the mixture in a slow and steady stream. The dressing will emulsify and become smooth and glossy. (Alternately, add all ingredients to a mason jar, seal the lid tightly, and shake until emulsified.)
3Season to taste with additional salt and pepper.
4Store, tightly covered, in the refrigerator for up to a week. Let stand at room temperature for 10 to 15 minutes before serving. Shake or re-whisk if the vinaigrette starts to separate during storage.
5Note: Based on your personal preferences, feel free to adjust the amounts of balsamic and honey to suit your taste!
Ingredients
¾ cup "Olive the Best" Ultra Premium EVOO (mild to medium intensity)
¼ cup "Olive the Best" Champagne Dark Balsamic, 18 year old Traditional or 25 year old Denissimo dark balsamic vinegar
1 tbsp minced shallot
1 minced garlic clove (about ½ to ¾ Tsp.)
1 tsp honey
1 tsp Dijon mustard
½ tsp Kanel Aglio Napoletano
¼ tsp kosher salt
½ tsp freshly-ground black pepper
Directions
1In a bowl or jar, whisk together balsamic vinegar, shallot, garlic, honey, Dijon mustard, Kanel seasoning, salt and pepper.
2While whisking, drizzle oil into the mixture in a slow and steady stream. The dressing will emulsify and become smooth and glossy. (Alternately, add all ingredients to a mason jar, seal the lid tightly, and shake until emulsified.)
3Season to taste with additional salt and pepper.
4Store, tightly covered, in the refrigerator for up to a week. Let stand at room temperature for 10 to 15 minutes before serving. Shake or re-whisk if the vinaigrette starts to separate during storage.
5Note: Based on your personal preferences, feel free to adjust the amounts of balsamic and honey to suit your taste!
Traditional Balsamic Vinaigrette – by Jonathan Robinson
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