Table of Contents:
Gordon Ramsay How to Make a Classic Vinaigrette YouTube
Video taken from the channel: none none
Sweet Balsamic Vinaigrette | Salad Dressing Recipes | Made To Order | Chef Zee Cooks
Video taken from the channel: Chef Zee Cooks
How to Make Balsamic Vinaigrette
Video taken from the channel: Online Culinary School
Balsamic Vinaigrette Dressing
Video taken from the channel: Jessica Gavin
Quick Balsamic Vinaigrette Recipe
Video taken from the channel: BigMeat Sunday
Homemade Balsamic Vinaigrette by Rockin Robin
Video taken from the channel: Rockin Robin Cooks
Homemade Balsamic Vinaigrette Dressing
Video taken from the channel: MOMables Laura Fuentes
Ingredients ½ cup olive oil ¼ cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 shallot, minced 1 clove garlic, minced salt and ground black.The ratio of vinegar to oil in the perfect vinaigrette is up for debate. I really like half & half. Some people prefer a 1:2 ratio of vinegar to oil (e.g.
1/2 cup vinegar to 1 cup oil) or even 1:3. Just play around with it until you find how you enjoy it most. Choosing The Right Balsamic Vinaigrette.In a medium bowl, whisk to combine the balsamic vinegar, Dijon mustard, garlic, salt, and pepper. While whisking, gradually add the extra virgin olive oil over about 30 seconds, until the dressing is emulsified and relatively thick.
Serve and enjoy, and store any leftovers in the fridge for up to two weeks.In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
Quick & Easy Balsamic Vinaigrette Dressing is one of the best healthy salad dressing recipes you can make at home and is made with balsamic vinaigrette, olive oil, and honey.Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied.
Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt.Balsamic vinegar steak marinade is easy and flavorful. Try this 5-INGREDIENT sirloin steak marinade with oven steaks!
By Maya on May 20, 2019. 15.Preparation In a jar or other airtight container, combine balsamic vinegar, olive oil, lemon juice, lemon zest, honey, garlic, salt, pepper, and dried herbs. Cover container and shake well to combine.
Serve immediately or store in the refrigerator for up to one week.Easy balsamic vinaigrette recipe: Place olive oil, vinegar, honey, dijon, garlic, and salt into a mason jar or container. Tightly seal, shake, and serve!
In this balsamic vinaigrette recipe, the addition of Italian seasoning adds an extra layer of flavor and spice. Use as a quick and easy balsamic vinegar salad dressing or as a balsamic marinade for chicken that’s delicious and moist. Source: EatingWell Magazine, July/August 2013.Easy Balsamic Vinaigrette. February 6, 2018 Emily 2 Comments.
This dressing really couldn’t be any more simple. You probably have all the ingredients in your kitchen already, and it takes approximately 2.6 seconds to put together. It’s way healthier than anything you can buy in a bottle at the store, tastes better, and is so much better for.Notes. Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads). White wine vinegar: This is a more mellow vinegar and it’s especially nice.It is a mid-range priced balsamic vinegar, but the flavor is really great. Add 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, 1/2 Tbsp Dijon mustard, 1 minced clove of garlic, 1/2 tsp dried basil, 1/4 tsp salt, and some freshly cracked pepper to a jar, bowl, or blender.
This is an easy side or appetizer for a summer gardener or someone that keeps fresh veggies and herbs on-hand. So, if you’re ready for a fresh, heart-healthy Italian appetizer, pour a glass of wine or get your bread in the oven for the Dan-O’s Easy Balsamic Vinaigrette & Caprese Salad Recipe.Balsamic vinaigrette will take you far in life. This is made just with olive oil and balsamic vinegar, and the balsamic adds just the right touch of sweetness when tossed with salad greens.
If you’re feeling fancy, you can add other ingredients the mi.
List of related literature:
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| from Cooking for Healthy Healing: The healing recipes. Book two | |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen | |
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| from Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto | |
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| from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality | |
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| from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes | |
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| from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet | |
| |
| from Around My French Table: More than 300 Recipes from My Home to Yours | |
| |
| from What to Expect: Eating Well When You’re Expecting |
92 comments
Are you using a reduced balsamic vinegar? It looks thicker than what I purchased.
does she ever say the amounts on all the ingredients? I wish I could find the amounts, her website wont show me her dressing either.
Wow…. I was craving for this dressing. Thanks to you, finally I could made it exactly with the same taste… ����
Thank you so much for this recipe. I have been looking for a good balsamic vinaigrette recipe for a while now, and it looks like I have found it. The really good news is that I already have everything I need in my pantry, so I don’t have to make a special trip to the store and I can make this for dinner tonight!
I’m going to keep this comment short and to the point….
YUM.:)
Thank you for this! I’ve always wondered how to tell which balsamic is best and how to get the olive oil not to sit on the top. Might have to try swapping maple syrup for the honey since I have an intolerance but I’m excited to try it out! Thanks for helping me find a way to make healthy eating enjoyable
How to Make a Classic Vinaigrette e aggiunge pepe nero, formaggio stagionato e vaffankul0!
All the French can make a vinegraite. This man is only useful for the roastbee
No problem, thank you for the reply. I made the dressing and I loved it!!!!
Thanks for sharing this recipe. My Q: how many servings will it make with the measurement you used? Also what’s the difference its gonna make using different brand balsamic vinegar?
Such poor lighting and so much camera movement… Just difficult to understand what’s happening
Why is it called homemade when you add a balsalmic vinaigrette from the store? I don’t understand, I thought you will make it from scratch. But its really helpful when you add apple cider vinegar and healthy oil ����
Hello chef rockin robin:) my name is Patrick, do you know how to make the balsamic vinegar with olive oil mixed become more thicker, last time I saw the other chef use the stick blender to combine them together and like a scum, I think that is similar to handmade mayonnaise:)
So simple with everything I already have in the kitchen! A marinade, too? Good info.
YOU ARE THE BEST ROBIN. I HAD TO WATCH THIS AGAIN BECAUSE I AM CRAVING THE DRESSING. THANK YOU.
Malgré que ce ne soit pas traduit je crois que j’ai compris, merci chef
Love balsamic dressing, but can you give us the measurements of each ingredient.
i grow a bunch of green edibles all around my windows and property.
This is my go to dressing. It makes everything good.
throw in some steak strips or chicken strips or just an assortments of beans.
That dressing makes it taste good and fits everytime.
People who do not eat enough greens…do this:)
Yo Gordon roar into my face and let’s see who ends up in the mincer!
Bottle of balsamic vinaigrette ±$4
Bottle of balsamic vinegar depends how good you want it… but you’ll get about 20 bottles of vinaigrette. Delicious
I was nervous and slightly skeptical when I saw how simple this recipe was, but wow! It’s delicious and very customizable. 5 starts!
I don’t really like the taste of olive oil so if I were to use regular vegetable or canola oil would it ruin the recipe or just make it unhealthy because of the oil?
This is a great recipe. I doubled the amounts with my first batch. Left out the honey trying to keep the sugars in my eating as low as possible. It still tastes great!! Thank you!!!!
Olá chef!!! Sou brasileiro e moro no estado de Minas Gerais,na cidade de Coronel Fabriciano, quero lhe fazer um convite,quando vir ao Brasil vou fazer para você um frango com quiabo e angú ( uma comida tipica do meu estado),mais em fim chef quero montar um BISTRÔ em minha casa pode me dar algumas dicas??
Há sim a legenda esta na tradução perfeita ( não falo inglês)
legendas CC/5,finalmente encontrei um chef que se preocupou com este detalhe..
E mais PARABÉNS pelo trabalho,você merece os 17 mil inscritos, na verdade os:
17.001,pois agora vc tem mais um seguidor!!!!
Nice! Look so easy to make. I would defenitley try this. Post it on my channel too. �� New subscriber here.
Thank you for your delicious recipes Rockin Robin,very much appreciated. keep it up.
I tried this but I didn’t have apple cider vinegar, but I thought this was a little too oily, so I would recommend putting a little less oil
I hate it when ppl jump around to much and the camera is zoomed in all the way. didn’t get a thing about salad dressing, just got a headache.
My go-to balsamic vinaigrette consists of:
Extra Virgin O.O.
Balsamic Vinegar
Few cloves of Fresh Garlic
A handful of fresh parsley
A handful of fresh dill
S & P
Honey
Lemon/lime to taste
Blend or finely chop everything! viola!
I dont have exact measurements but thats the jist of it, its pretty addicting
Im excited to try yours as well!
I made this and it was delicious! Much better than store bought! Merci Chef Eric!
can you please explain the black thick vinegar is it regular vinegar or balsamic vinegar, if it is balsamic vinegar then what do you intend to make.
I DON’T KNOW THE CARB COUNT BUT I THINK I AM GOING TO HAVE TO CHEAT A LITTLE. I LOVE BALSAMIC VINEGAR AND LOOKS DELICIOUS. THANK YOU ROBIN.
If I make it a big jar, how long it can keep in the freezer?
I substituted pure maple syrup in place of the honey and regular mustard instead of Dijon and it turned out great! It’s delicious:)
A Michellin starred chef would also have added a pinch of sugar.
And that will be 49.99 $ excl. tax thank you.
ps: Your Vineigrette won’t hold. Emulsify the oil in some mustard first. Add the vinegar at the end.
i didn’t add mustard because i don’t eat mustard. thanks for your video ��
I can’t wait to try this! I went to a craft fair yesterday and bought a big bottle of Chef Tim’s Sweet Balsamic Dressing that he sells all over the country. Long story short when I put down my bags the bottle broke. What a mess and I’m out $12. I’ll come back with a review!
Can you do without the dijon mustard? It’s hard to find here and a expensive when I do find one.
Thank you Rockin for sharing your recipe…it’s well understood…God bless you…I’m just starting a business on salad and you recipe is such a big help…I can always count on you…
We love Balsamic Vinaigrette at the West Texas Prepper compound. I will be making some up this weekend We are doing grilled chicked chef/cobb salad Saturday.
How can you forget the oregano? You fuckin idiot!
Sorry for my language. I learned this from Ramsay.
Try Tessemaes they make a great vinaigrette! https://www.tessemaes.com/collections/dressings
yummy yummy in the tummy! wish you were here to make food with me!!! WE always have so much fun together!
thank you for making it look so easy. am going to try it at home
Hmm… Jamie’s ratio of oil and vinegar is 3:1 while Gordon’s 2:1. Been following Jamie’s all this time and I reckon it’s a bit too oily and not enough vinegar. I guess I’ll have a go at this one today.
I think this vinaigrette would be great with your strawberry and walnut salad with goat cheeses.YUM!!!!!
great recipe. I’ve made this three times now for my kale salad and cucumber onion tomato salad.
Sounds delicious Robin, I really like this Vinaigrette. I will be making this, thank you
Too much salt. Forgot the minced white onions..Apple cider works well. Just put everything in a jar and shake
lol big words there, at least for me. I need some schooling SoCal.
Thank you so much! Im a big fan! I love your food! You should open a restaurant! Keep up the good work!����
If you mute it, it looks like Gordon is rapping his top hit!
The older I get,the more I can’t stand Dijon mustard.I prefer honey mustard in my dressings now.
just made it, this is the dressing I have been wanting to make for years. thank you.
I tried it and I love it!!! I will definitely be trying more recipes from this channel.
Hi, Do you have the nutritional information by chance? Thank you
Hey you put way to much work into your videos for the amount of subscribers that you have. You should check out jumpcut academy. Btw I’m not a bot and I’m just a viewer that thinks you can make a living out of this.
Ooh, thanks Robin! I gotta try this one out. I love balsamic dressings!
Never, ever, EVER cut Gordon Ramsay off when he’s saying something is RAW. He will shut you down.
I made this. It is the best balsamic dressing I have ever tasted. Thank you for posting!
I enjoy your videos. I’ve been looking for healthy recipes like yours. I saw a cauliflower recipe of yours too I’m going to try. I always use Hidden Valley Ranch, but I’m trying to move away from the creams. I look forward to trying this to use on salad, veggies, and meats. Thank so much. I will definitely be following you.
You’re very relatable. With a name like Rockin Robin I thought I was in for a ‘morning radio personality’, but you’re a very knowledgeable personable person.
Thank you for explaining the recipe, I was going to leave the mustard out, but I’m going to use this recipe on my strawberry and baby spinach salad with almonds, bacon, and blue cheese.
Can you use coconut oil instead of olive oil? Coconut oil is suppose to be so good for you, in so many ways, to many to type and I don’t have the time, even though I’m a very fast at typing. Look forward to your response soon. Thank you in advance:)
Yo lo hago así mismo,pero en vez de azúcar uso miel y queda fantástica
I just tried it. It’s amazing! You saved me tons of money. I substituted/merged the honey and the dijon with/into one step, i bought honey dijon mustard (1 tbsp) it worked amazing really. Thanks a lot. Greetings from Egypt:)
good thing there was a 1980’s telephone available to record the sound through.
Just found you. Subscribed! Clear. Concise. Friendly. Your voice is very pleasant.
Can you please add the MEASUREMENTS” for the recipe., thank you!
Somewhere in between you hoover down two generous lines of good grade A cocaine.
Just awesome. Going to try this soon. Will let you know how it turns out. Thanks for sharing and I subbed. ��
Somebody please make a video on this subject showing exact amounts, and exact brands of each ingredient and please keep the ingredients to a minimum with easily available ingredients.
Let me guess, that’s the ‘Gordon Ramsey Bowl’ sold for $89.99 at Target.
It’s delicious ^^ i tried your recipe. Thank you so much for sharing. You save me ehehe because i don’t like mayo or mustard
This looks good but I would omit the mustard and add brown sugar instead of honey.I also add OJ and red vinegar to mine when I make it.
We love you at our house, Robin, thanks for the time you put into your videos, and for sharing your wonderful recipes with us!
I respect chef Ramsay but his salad sucks like SUCKS! He just threw in some leaves and call it salad???!!! Go to tasty and see their salads those are the real deals
Tastes better and lasts longer if you add a little mustard powder as an emulsifying agent before you whisk. Also don’t touch the food like that unless you want your guests to get intestinal infections.
I finally found a good and tasty balsamic vinaigrette! Love your recipes ❤️
I’ve always been a huge fan of romaine lettuce.
Considering the recent romaine scare, I found that actually washing it first decreases all chances of getting sick.
nice creamy vinaigrette! no it wasn’t still looked slit and oily to me!, think i’ll stick to the french way thanks all the same
I usually buy a cheap balsamic vinegar for about three dollars, and then I reduce it overheat for a bit until it becomes syrupy sweet. It turns a three dollar bottle into a $10 bottle. It’s a great tip
using balsamic vinegar to make balsamic vinegar??.i don’t get it??
who was on camera? this couldn’t get shakier if it was filmed by an epileptic at a rave
Gordon, I’ve cooked most of my life for a living. I was looking for a recipe for a more herbal based vinaigrette or salad dressing instead of a one time use recipe, but I thought I’d watch this since it was on the list on YouTube. Everything was pretty ok until you started rambling off ingredients like somebody jonesing for their next fix of meth, so um…what amount of salt? What KIND of salt? Any cook worth their weight in salt(pun intended) knows there are subtle but unique flavor characteristics between different kinds of salt that can make or break any recipe. YOU Mr. Ego, should know this, and even though you also failed to mention how much black pepper to add, I give this one an epic fail. Someone eating the dish can always ADD more salt and/or pepper to suit them, but if there’s too much, you can’t take it out! And you should also know that some people are on a salt restrictive diet where they can have little to ZERO salt in any given dish since they’ll get more than their share anyway through other foods. For somebody who cooks, supposedly, for hundreds of people, you should know this as well. Again, epic fail on this one. The only saving grace on this one is that you didn’t at least add any sugar to it. You should come cook with me on Sundays when I feed the homeless in my area…anywhere from 20 to as many as 30 people(I never know til I get there) and try to give them a gourmet meal done on a budget…a VERY very tight budget that leaves me broke at the end of the month, so I ALWAYS have to experiment and come up with something that not only looks good, but tastes as good at looks, and is healthy at the same time. These people are limited to a soup kichen 3 times a week, so what I show up with is like, for them, a VERY welcome change since the soup kitchen does the same as you did in this vid….added salt assuming that everybody can have it and be agreeable that the amount is fine. I’d agree that some foods require salt in their preparation, but not necessarily in the presentation, as in THIS video, but if you were to work with me just one weekend on feeding people, would you be willing to be responsible for their trips to the Dr or maybe even the hospital because of the salt issue alone? Get over yourself and cook for the common man and just pretend that everybody you’re cooking for is on a salt restrictive diet and come up with healthier foods for everybody, not just what suits Mr. Ego’s taste buds and blood pressure. I’ve been a fan of several of your shows, but I always take away the same thing…great food if you’re healthy and young, and you eat “X” meal once a year, otherwise most of what you have shown on your shows is full of fat(the wrong kinds), grease(same as mentioned before), and SALT and/or sugar that could be completely done without. I face that challenge every weekend with my menus and I come out shining at the end of each “feeding” I do, and with ZERO complaints or trips to the emergency room because too much salt or sugar was used. If I can master that, I’m sure you COULD, but watching all your shows, it seems like you’re more about sticking to an old school book rather than advancing into the 21st century, and you’re about quantity over quality just so some well to do snob gets their meal within’ 3 minutes. Oh pity them the well to do. Let them wait on something that’s done right and comes out healthy, but then again, you’re part of their lil circle, so what else would we expect, yes?
basics would be like this: first add vinegar, add salt to make it dissolve it wont in oil..
than add the rest! check at home and taste the result yourself!
Making this tonight for pasta salad! Do you use light or dark brown sugar?
hmm. how much vinegar? was that a 1/4 cup you were using or a half a cup? how much raw honey? how much mustard? really? helps to know the amounts.
This balsamic dressing is FABULOUS. I have never made my own and this is super easy, thanks so much!
Is it me or does Gordon looks like he drank too much soda and needs to go to the bathroom? My nephew does the same thing on a long car ride when he has to go.:)
Useless! This is not a recipe of vinaigrette! If you really want to tell us something serious about this dressing just do it, man!