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–+ servings
olive oul and balsamic vinegar in a dish

Balsamic Vinaigrette (GF) (V)

5 from 1 vote
Print Recipe
Course: Marinade, Salad, Starter
Cuisine: American, Italian
Keyword: Balsamic, Dijon, Dressing, Garlic, GF, Gluten Free, Marinade, Salad, Shallot, Vegetarian, Vinaigrette
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Author: Chef Tony Zentgraf
Enjoy This Nicely Balanced Balsamic Vinaigrette on Salads Or As A Marinade
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Recipe Multiplier

  • 1 ea Clove Garlic minced
  • 1 ea Medium Shallot Minced
  • 1 ½ tbsp Dijon Mustard (Grey Poupon is GF)
  • 1 ½ tbsp Brown Sugar
  • ⅓ cup Balsamic Vinegar (should be gluten free, check your brand)
  • 1 cup Olive Oil
  • Salt and Pepper to taste

Instructions

  • Mince the Garlic and Shallot and add to a mixing bowl.
  • Add the Dijon Mustard and the Brown sugar.
  • Mix the ingredients together and add the Balsamic Vinegar Mix to combine.
  • Drizzle in the Olive Oil while whisking to incorporate the oil and emulsify the vinaigrette.
  • Once the Oil has been incorporated and emulsified, adjust seasoning with Salt and Pepper
  • Can be used immediately as a dressing or marinade.

Notes

I use a bowl and a whisk because if you do it this way you will have pieces of shallot and garlic in the final vinaigrette.
The shallots will become marinated the longer it sits. Giving a nice crunch and flavor in a salad.
You can do this with an immersion blender, food processor or blender but the shallot and garlic will get chopped fine and imparting a more garlic and shallot flavor in the vinaigrette.