Dark Balsamicovinaigrette

Name: Dark Balsamicovinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: 25 tsp olive oil (125 ml) Olive Oil; about 3 Tbsp (50 ml) Madeira; 1/4 cup vegetable stock (60 ml) Veg Stock; 1/4 cup balsamic vinegar (60 ml) Balsamic; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 tsp honey (5 ml) Honey; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) White Pepper

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

DRESSING · MIXER WITHOUT OIL → STREAM OIL → BOTTLE; SHAKE BEFORE USE

A dressing for Mixer without oil → stream oil → bottle; shake before use.

A bright dressing for salads and vegetables.

On the jar

HONEY-MUSTAR

Method: blend
Yield: about 1 cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Olive Oil 125 mlMadeira 50 mlVeg Stock 60 mlBalsamic 60 mlDijon Mustard 5 mlHoney 5 ml

Ingredients

Olive Oil25 tsp olive oil (125 ml)
Madeiraabout 3 Tbsp (50 ml)
Veg Stock1/4 cup vegetable stock (60 ml)
Balsamic1/4 cup balsamic vinegar (60 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Honey1 tsp honey (5 ml)
Saltabout ¼ tsp (2 g)
White Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Dark Balsamicovinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Frank Buchholz. German / French technique. Cited awards include: Michelin 1* historical (Restaurant Buchholz, Mainz-Gonsenheim).

Originally published as Dunkle Balsamicovinaigrette.

Adapted from a Frank Buchholz recipe (Frank Buchholz / FAZ Einfach Kochen).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Frank Buchholz / FAZ Einfach Kochen (published as “Dunkle Balsamicovinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar