Best Creamy Balsamic Vinaigrette Recipe Ina Garten

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BALSAMIC VINAIGRETTE RECIPE



Balsamic Vinaigrette Recipe image

Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.

Provided by Mary Younkin

Categories     Condiment

Time 5m

Number Of Ingredients 7

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper (finely ground)
1 large garlic clove (minced)
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

Steps:

  • In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
  • Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 67 mg, Sugar 2 g, ServingSize 1 serving

CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)



Creamy Mustard Vinaigrette by Ina Garten (Barefoot Contessa) image

This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.

Provided by Troop Angel

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil (I use Tasso brand)
1 extra-large egg yolk, at room temperature (optional)

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
  • While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss salad with enough dressing to moisten and serve immediately.

CREAMY BALSAMIC VINAIGRETTE



Creamy Balsamic Vinaigrette image

This recipe is so quick, easy, and versatile, you may never purchase bottled dressing again. A variety of herbs and spices can be added to suit your personal taste.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
2 tablespoons water
2 cloves garlic, pressed
1 teaspoon Dijon mustard
1 teaspoon brown sugar
salt and ground black pepper to taste

Steps:

  • Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 2.6 g, Cholesterol 2.6 mg, Fat 12.2 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 1.9 g

BROCCOLINI AND BALSAMIC VINAIGRETTE



Broccolini and Balsamic Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

Steps:

  • In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
  • Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

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