On the jar: Sableyard Balsamic
stove · vinaigrette
★ STARRED KITCHENPrep 10 minCook 15 minBalsamic Dressing
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 — 60 ml
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.