Equipment
Ingredients
Vinaigrette Base
- 60 ml balsamic vinegar
- 120 ml extra virgin olive oil
- 15 g dijon mustard
- 20 g honey
- 1 garlic, minced
- 3 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 199 kcal
- Protein
- 0 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 225 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 22 mg
- Calcium
- 8 mg
- Iron
- 0.3 mg
- Magnesium
- 2 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 9 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel and mince the garlic clove finely to ensure it distributes evenly throughout the dressing.
In a mixing bowl, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, fine sea salt, and black pepper. Whisk until the honey and salt are fully dissolved.
While whisking constantly, pour the extra virgin olive oil into the vinegar mixture in a slow, steady stream. Continue whisking until the dressing is fully emulsified, thickened, and glossy.
Chef's Notes
- Using a high-quality, aged balsamic vinegar will yield a naturally sweeter and more complex flavor profile, requiring less honey.
- The Dijon mustard acts as a crucial mechanical emulsifier. Its mucilage helps bind the oil and water particles, preventing the vinaigrette from separating.
- For a quicker, equipment-free method, place all ingredients in a glass jar with a tight-fitting lid and shake vigorously for 30 to 45 seconds until emulsified.
- Mincing the garlic into a paste with the salt before adding it to the bowl helps release its essential oils and prevents harsh bites of raw garlic.
Storage
Refrigerator: 2 weeks — Extra virgin olive oil will solidify when chilled. Let sit at room temperature for 15 minutes and shake well before using.
Troubleshooting
Dressing separates into layers of oil and vinegar
Cause: The oil was added too quickly or not whisked vigorously enough
Fix: Add a half teaspoon of Dijon mustard to a clean bowl, then slowly whisk the broken vinaigrette into the mustard to re-emulsify
Prevention: Add the oil in a very slow, thin stream while whisking constantly, ensuring each addition is fully incorporated before adding more
Cultural Context
The vinaigrette is a foundational emulsion in French culinary tradition, historically strictly adhering to a ratio of three parts oil to one part vinegar. The modern integration of dark, syrupy balsamic vinegar and honey introduces Italian influences, adding a robust sweetness that balances the sharp acidity of the classic formula.
