Balsamic Vinaigrette
Salad dressings made from balsamic vinegar became known outside of Italy in the 1970s and, since then, have become a restaurant and grocery store staple ingredient. Understandably, the quality of these commercial products varies widely. By making your own, you can customize your dressing to your taste. Although made from white grapes, balsamic vinegar acquires its dark brown color from concentration in contact with wooden barrels. The sweet flavor of artisan-made, long-aged Italian balsamic vinegar is not necessary when making salad dressings; this expensive product is better reserved for drizzling on cheese or fruit, glazing roasted meats, or finishing sauces. For salads, choose a mid-quality balsamic vinegar with enough acidity to give your dressing the requisite zing. The addition of anchovy paste adds a subtle umami flavor and helps stabilize the emulsion, giving the dressing a smooth, thick consistency.
Ingredients
step 2 ingredients
- 1 shallot
- 2 garlic clove
step 3 ingredients
- 1 Tbsp kosher salt
- 2 tsp sugar
- 1 tsp anchovy paste (optional)
- 1/2 c balsamic vinegar (not long-aged or glaze)
- 1 c pure olive oil (not extra-virgin)
- to taste red wine vinegar
Instructions
PREP: Make this refrigerator staple ingredient for frequent use.
1. Bring all ingredients to room temperature.
2. Fabricate the aromatic vegetables.
- Peel the shallot and coarse chop it.
- Peel the garlic clove and chop it.
3. Mix the vinaigrette:
- Combine the shallot, garlic, salt, sugar, and optional anchovy paste in the jar of a blender. Add 1/4 c vinegar. Close the lid and blend on high speed until the ingredients are blended smooth.
- Add the remaining vinegar to the jar.
- Remove the center plug of the blender jar lid and replace the lid on the jar.
- Turn the blender on to high speed. Slowly pour the olive oil into the blender in a thin stream. The dressing will emulsify into a thick, homogenous mixture.
- Taste and, if necessary, adjust the seasoning with more salt and sugar. If the balsamic vinegar you used lacks acidity, balance the flavor with some red wine vinegar. Keep in mind that a little bit of vinaigrette dressing is used on a lot of salad greens: the dressing should taste substantially acidic and quite salty.
4. Pour the vinaigrette into a glass bottle or jar.
HOLD: Refrigerate up to 6 months.
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