Light Balsamicovinaigrette

Name: Light Balsamicovinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (375 ml)
Cuisine: French Classic
Ingredients: 10 Tbsp olive oil (150 ml) Olive Oil; 20 tsp rapeseed oil (100 ml) Rapeseed Oil; 13 tsp white balsamic vinegar (65 ml) White Balsamic; about 2 Tbsp (29 ml) Dijon Mustard; 2 Tbsp (30 ml) Water; about 2 Tbsp (30 g) Sugar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · MIXER → STREAM OILS → BOTTLE; SHAKE

A dressing for Mixer → stream oils → bottle; shake.

A bright dressing for salads and vegetables.

On the jar

LIGHT

Method: blend
Yield: about 1½ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Olive Oil 150 mlRapeseed Oil 100 mlWhite Balsamic 65 mlDijon Mustard 29 mlWater 30 ml

Ingredients

Olive Oil10 Tbsp olive oil (150 ml)
Rapeseed Oil20 tsp rapeseed oil (100 ml)
White Balsamic13 tsp white balsamic vinegar (65 ml)
Dijon Mustardabout 2 Tbsp (29 ml)
Water2 Tbsp (30 ml)
Sugarabout 2 Tbsp (30 g)
Saltabout ¼ tsp (2 g)
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

Light 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 Helle 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 “Helle 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