simmer · vinaigrette
★ STARRED KITCHENPrep 5 minCook 15 minSableyard Balsamic
Independent adaptation of a publicly published Marcus Wareing recipe. Not affiliated with, sponsored by, or endorsed by Marcus Wareing.
Balsamic from a starred kitchen.
Ratio
Ingredients
- Balsamic — 8 tbsp of balsamic vinegar
- Olive Oil — 4 tbsp of extra virgin olive oil (60 ml)
Method
- Pour to the lines in order (bottom → top): Olive Oil.
- Add: Balsamic.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
1 kitchen · 2 stars · 0 national awards
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First run is small.
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Provenance
Marcus Wareing works in Modern British / French technique at Marcus at The Berkeley; credentials include Michelin 2* (Marcus at The Berkeley, historically); Michelin 1* (Marcus, The Berkeley / later solo ventures).
Originally published as Balsamic Dressing (Smoked Beetroot).
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Marcus Wareing / Great British Chefs (smoked baby beetroot salad) (published as “Balsamic Dressing (Smoked Beetroot)”). Full citation lives in Provenance.