Balsamic Vinaigrette
By Joe
Source: Serious Eats — Laila Ibrahim, Classic Balsamic Vinaigrette.
A classic balsamic vinaigrette recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat together vinegar, shallot, garlic, salt, and pepper in a mid-sized bowl.
- 2
Step 2. Let mixture sit for 10 minutes.
- 3
Mix (2). Beat in Dijon and honey, next gradually beat in oil in a steady stream in order to form an emulsified vinaigrette.
- 4
Chill. Use promptly or chill in an airtight container till ready to use, beating or shaking vigorously if the vinaigrette has separated.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 108 kcal |
| Protein | 0.1 g |
| Carbohydrate | 1.9 g |
| of which sugars | 1.3 g |
| of which free sugars | 1 g |
| Fat | 11.3 g |
| of which saturates | 1.6 g |
| Fibre | 0.2 g |
| Salt | 0.37 g |
Protein per 100 kcal
0.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
