Label
All
0
Clear all filters

Michael Ruhlman

Balsamic Vinaigrette

Rate this recipe

Preparation info
  • Makes about

    ½ cup

    • Difficulty

      Easy

Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
From Scratch

By Michael Ruhlman

Published 2019

  • About

Enhance this basic vinaigrette as you wish with fresh soft herbs (flat-leaf parsley, chive, tarragon) and/or minced shallot macerated in the red wine vinegar.

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1

Method

Combine the vinegars, mustard, salt, and pepper in a small bowl. Slowly whisk in the olive oil. Taste it and add more salt and/or pepper if needed. Whisk in a squeeze of lemon juice and serve.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title