Balsamic Dressing Recipe Jamie Oliver

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JAM JAR DRESSINGS



Jam jar dressings image

I like to make my dressings in jam jars, because it's so easy to see what's going on and you can shake them up easily. With the exception of the yoghurt dressing, they're all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it's always sensible to have a little taste once you've shaken it up. If the seasoning is there but you're finding it a little too acidic, you've cracked it, because once the dressing is on the salad leaves it will be perfect.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Jamie's Ministry of Food     Alfresco     Christmas     Gift     Keep cooking and carry on     Cheap & cheerful

Time 5m

Number Of Ingredients 15

French dressing
¼ of a clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil
Yoghurt dressing
⅓ cup natural yoghurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil
Lemon dressing
6 tablespoons extra virgin olive oil
1 lemon
Balsamic dressing
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Steps:

  • FRENCH DRESSING
  • Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
  • YOGHURT DRESSING
  • Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
  • LEMON DRESSING
  • Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
  • BALSAMIC DRESSING
  • Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BASHED-UP PINE NUT, BASIL AND BALSAMIC DRESSING



Bashed-up pine nut, basil and balsamic dressing image

This herby balsamic dressing with toasted pine nuts really makes simple salads sing

Provided by Jamie Oliver

Categories     Sauces     Italian     Sauces & condiments

Time 5m

Yield 6

Number Of Ingredients 7

½ clove garlic, peeled and bashed to a pulp
1 good handful fresh basil, bashed to a pulp
1 small handful toasted pine nuts, bashed to bits
6 tablespoons olive oil
3 tablespoons balsamic vinegar
sea salt
freshly ground black pepper

Steps:

  • Mix everything together in a bowl and season to taste.

Nutrition Facts : Calories 143 calories, Fat 14.4 g fat, SaturatedFat 2 g saturated fat, Protein 0.5 g protein, Carbohydrate 2.7 g carbohydrate, Sugar 2.5 g sugar, Sodium 0.3 g salt, Fiber 0.1 g fibre

SHEILA'S BEST BALSAMIC DRESSING



Sheila's Best Balsamic Dressing image

This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!

Provided by Mrs Goodall

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 8

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, minced (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup extra virgin olive oil

Steps:

  • Mix all ingredients EXCEPT oil together.
  • Add oil to mixture and mix well with whisk or late frother.

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