Balsamic Vinaigrette Recipe? I realize this question may be a little mundane, but I'm asking anyway. I love balsamic vinaigrette. That is, when I order it in a restaurant. But I can't replicate it at all. I'll mix olive oil and balsamic vinegar and it's just blah and watery. I searched recipes online last night and learned to add a little bit of honey and minced garlic. All that really did was take away the acidity of the vinegar. What do restaurants use to thicken up the dressing? Anyone have a decent recipe? |
I mix good balsalmic vinegar (1/2 bottle) cook slowly to reduce it it will thicken a little then add 1 tsp bown sugar reduce a litle more let cool to room temp mix with 10 Tablespoons more Balsalmic vinegar, add 1 clove chopped garlic2 teaspoons basil than Evoo to taste...... Otherwise if I do not have time I just use my old standbye which is Wishbone Light Balsalmic&Basil Vinaigrette it is wonderful! I even marinate chicken in it and grill or sometimes grill chicken breast then baste with dressing at end. I love Balsalmic dressing too I also grill romaine letuce brushed with evoo then chop it up and pour this dressing on it Yummo! Google balsalmic glaze good recipes there too. Hope this gives you some help Enjoy! Hugs. |
Thanks for your reply! I may try this. I'm afraid of the fat content in the store bought dressings, but I'll take a look. I also grill romaine lettuce and love it! |
I love Balsamic vinegar...I have a chicken tender recipe...that I just throw together one day and found it was really good...my family loves it...I take chicken tenders and throw them in a pan on top of the stove I add Balsamic vinegar and Italian dressing and cook on medium heat for 30 minutes...I cook up some rice and a veggie and take the balsamic and italian dressing mix and pour it over the rice...its YUMMY....so from that recipe...I figured I would try and make a dressing out of it...I use the balsamic vinegar and italian dressing mix together shake it up real good and used it for my salad dressing...I love it. |
Here is one I use all of the time, from Barefoot Contessa: 1/4 cup good olive oil 11/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Just whisk all together. Great for salad. |
I have one (a lot like licricket's) that ends up tasting almost if not exactly like Olive Garden Dressing. 8Tbsp. extra virgin olive oit 2 tsp. dijon mustard 2-4 crushed garlic cloves (I usually use the 4) 1/2 - 3/4 t. salt 3 Tbsp. White Balsamic Vinegar (can use dark but like White better) Whisk all ingredients or shake. Can be stored in Frig. if not used promptly. Let stand until room temp. to use if refrigerated. For a touch of sweetness try a raspberry white balsamic vinegar. |
You guys don't add red vinegar or sherry vinegar for little zest or contrast? |
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White balsamic vinegar....hmm. |
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There's some recipes in my CO book if anyone's interested. Haven't tried any though. |
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For example, if you guys have tried that one salad dressing bottle that's shaped odd like a trapezoid called Champagne it's so balanced that you can almost drink it and not get overwhelmed with the vinegar. I try to make home made dressing but it just doesn't come out like that or the italian restuarants even the cheap take outs one. |
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Also you can thicken up a dressing by adding the oil in a very slow stream in a food processor. It changes the consistency completely. I made mayonnaise once, and that's how you do it. |
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