Balsamic Vinaigrette

Name: Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: Mediterranean
Ingredients: 2 Tbsp white balsamic vinegar (30 ml) White Balsamic; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1/4 cup of olive oil (60 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CRUDITÉ SALAD & FENNEL & ASPARAGUS

In the published recipe, this is the dressing for insalata cruda.

The dressing from White's insalata cruda.

On the jar

BALSAMIC

Method: shake
Yield: about ½ cup
Ingredients: 5
Jar batch: 2.45× recipe

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Ratio

OLIVE OIL 60 mlW.BALSAMIC 30 mlDIJON 15 ml

Ingredients

White Balsamic2 Tbsp white balsamic vinegar (30 ml)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Olive Oil1/4 cup of olive oil (60 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.BALSAMIC, DIJON.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 5 national awards

Balsamic Vinaigrette★ STARRED KITCHENOn the jar: BALSAMIC
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK

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Provenance

Michael White works in Modern Italian / seafood at Marea; credentials include Michelin 2* (Marea, New York; historical); James Beard Best New Restaurant 2010 (Marea).

Originally published as White Balsamic Vinaigrette.

Adapted from a Michael White recipe (Michael White / James Beard Foundation (Insalata Cruda)).

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 2.45× 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 Michael White / James Beard Foundation (Insalata Cruda) (published as “White Balsamic Vinaigrette”). 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.

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