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Homemade Salad Dressing · Balsamic Vinaigrette

Whisked Balsamic Vinaigrette

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for balsamic vinegar

    Instead of vinegar

    • Red wine vinegar + a little sugar: 1 tbsp red wine vinegar + ½ tsp sugar or honey for each 1 tbsp balsamic. Thinner and sharper; a decent stand-in for cooking, not for drizzling.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for Dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • Swaps for maple syrup

    Instead of maple syrup

    • Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
    • Agave syrup: The same amount. Sweeter, with no maple taste.
    • Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.

    More for maple syrup

  • Swaps for garlic clove

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

Step 1 of 5

Set a bowl on a damp towel so it won't slide around while you whisk.

Step 2 of 5

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the vinegar, mustard, maple syrup, garlic, salt and pepper in the bowl until smooth.

Step 3 of 5

Whisking (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
constantly, pour in the olive oil in a slow, thin stream.

Step 4 of 5

Keep
whisking until the dressing (how to emulsify) Emulsify Whisk oil and a watery liquid (vinegar, lemon, pasta water) into a smooth, creamy mix that doesn't split. 1. Start with the watery part plus a helper that holds things together: mustard, egg yolk, honey or starch.2. Whisk while adding the oil in a thin, slow stream.3. For pasta sauces, toss hot pasta, cheese and a splash of starchy pasta water hard and fast.4. If it splits, whisk a spoonful of the broken sauce into a fresh bit of mustard or water, then whisk the rest back in slowly. Done when: The mixture is creamy and evenly cloudy with no puddles of oil. How to emulsify a dressing or sauce: mistakes to avoid
is thick and glossy, about 30 seconds after the last of the oil goes in.

Step 5 of 5

Taste on a lettuce leaf and adjust with more salt or maple syrup.

All done

Enjoy!

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Ingredients

  • Swaps for balsamic vinegar

    Instead of vinegar

    • Red wine vinegar + a little sugar: 1 tbsp red wine vinegar + ½ tsp sugar or honey for each 1 tbsp balsamic. Thinner and sharper; a decent stand-in for cooking, not for drizzling.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for Dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • Swaps for maple syrup

    Instead of maple syrup

    • Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
    • Agave syrup: The same amount. Sweeter, with no maple taste.
    • Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.

    More for maple syrup

  • Swaps for garlic clove

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil