White Balsamic Dressing

Name: White Balsamic Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (50 ml)
Cuisine: French Classic
Ingredients: 1 clove garlic Garlic; 1 Tbsp white balsamic vinegar (15 ml) White Balsamic; 2 Tbsp (30 ml) Olive Oil; about ⅛ tsp (1 g) Salt

Independent adaptation of a publicly published Björn Frantzén recipe. Not affiliated with, sponsored by, or endorsed by Björn Frantzén.

FINISHING SAUCE · GRILLED STEAK & LEMON

In the published recipe, this is the finishing sauce for grilled steak with grilled lemon.

Björn Frantzén's white balsamic dressing for grilled steak.

On the jar

VIT

Method: shake
Yield: about ¼ cup
Ingredients: 4
Jar batch: 5.65× recipe

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Ratio

OLIVE OIL 30 mlW.BALSAMIC 15 ml

Ingredients

Garlic1 clove garlic
White Balsamic1 Tbsp white balsamic vinegar (15 ml)
Olive Oil2 Tbsp (30 ml)
Saltabout ⅛ tsp (1 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.BALSAMIC.
Add by count: 5½ CLOVES GARLIC.
Season to finish: SALT (to taste).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

2 kitchens · 6 stars · 1 national award

White Balsamic Dressing★★★ KITCHENOn the jar: VIT
Tangy Cucumber★★★ KITCHENOn the jar: TANGY CUCUMB
Soy-Oil Broccoli Dressing★★★ KITCHENOn the jar: SOYOIL
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY

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Provenance

Björn Frantzén — published sauce recipes in the PantryFlex catalog. Michelin 3* (Restaurant Frantzén).

Originally published as Vit Balsamvinägerdressing.

Adapted from a Björn Frantzén recipe (Björn Frantzén / Tasteline (The Steak)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 5.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Björn Frantzén / Tasteline (The Steak) (published as “Vit Balsamvinägerdressing”). Full citation lives in Provenance.

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