How To Make Balsamic Vinaigrette

Salads are the epitome of healthy eating, and the prime meal that all dieters turn to. However, in addition to its nourishing properties, salads can serve as delicious appetisers, quick healthy meals, or power snacks.

Salads are highly versatile, and can be made out of any combination of vegetables, fruit, and even meat. While it is important to make sure the components of the salad complement and accentuate each other, the finishing touch on any salad, which lifts it up and makes it special, is the dressing.

If you are on a diet, or simply a healthy eater, you’ll tend to lean towards tart, tangy dressings, as opposed to the mayonnaise or cream-based ones. One such dressing is the ever-popular restaurant favourite – the balsamic vinaigrette. Having its origins in Italy, balsamic vinegar is not actually vinegar per se, but white Trebbiano grape juice that has been cooked and reduced.

A highly flavourful condiment, balsamic vinegar is prized by gourmands and chefs alike, and makes for a delicious vinaigrette that can be whipped up in no time. While this generally serves as a salad dressing, it can also be drizzled over pasta, and vegetables.

Preparation Time: 6-8 minutes
Serving Size: 3 ½ cups


– 1 cup balsamic vinegar
– 2 cups olive oil and canola oil mix
– 1 teaspoon sugar
– 2 pinches of salt
– 1 pinch of ground pepper
– 1 clove garlic, finely minced
– 1/4 teaspoon minced shallot
– Medium-sized bowl
– Whisk


  • 1

    Mix the vinegar, garlic, shallots, and sugar together in the bowl, and proceed to whisk it all together, to dissolve the sugar.

  • 2

    Continue whisking steadily as you start to slowly drizzle in the oil, increasing the speed of your whisking as you go.

  • 3

    Once you’ve managed to incorporate it all, add in salt and pepper to season the mixture, and give it all a final, thorough whisking.

  • 4

    Taste it to make sure it has reached the perfect balance, and add in more seasonings if required.

  • 5

    Your vinaigrette is now ready. Drizzle it over salads to give them an extra kick, or serve it with meat, pasta, or vegetable dishes. When not in use, store in a glass jar with a tight lid.

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