Balsamic Vinaigrette
Get ready to make the best balsamic vinaigrette you've ever had. It's the perfect blend of bold, tangy, and sweet with a crave-worthy creamy texture that's perfect for salads, roasted veggies, and marinating meat!
Servings: 8
Calories: 183kcal
Equipment
- 1 mini blender optional
Ingredients
- 1/2 roughly chopped shallot (about 2 heaping tablespoons)
- 1 garlic clove
- 2 tablespoons light brown sugar
- 1/3 cup balsamic vinegar
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place all ingredients into the well of a mini blender.
- Blend until completely smooth.
- Adjust seasoning as needed (salt and pepper) and it's ready to use.
Notes
Make Ahead and Storage Instructions
Because this vinaigrette uses fresh shallots and garlic, it is best used within 7 days of making it. Just store any leftover dressing in an airtight glass container in the refrigerator. While it's blended, you may need to give it a good shake before using it in case the oil has separated from the vinegar.
How to Use Our Balsamic Vinaigrette Recipe as a Marinade
Balsamic Vinaigrette isn't just for salads. It makes the most incredible marinade! The acidity in the vinegar helps to tenderize meat while infusing each bite with rich flavor. You can use it for everything from beef to pork, chicken, shrimp, or tofu.
Just pour the marinade over your protein and let it sit for one to four hours before cooking (then tossing any remaining marinade you're not cooking!). You can marinate most proteins in this vinaigrette for up to 24 hours, but we don't recommend leaving them in it for any longer than that. After 24 hours, the vinegar may start ot break down the proteins too much, affecting the texture.
Nutrition
Calories: 183kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 149mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.2mg