Balsamic Vinaigrette

Preparation info

  • Difficulty


  • Makes about

    ½ cup

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.


  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 6 tablespoons/90 milliliters extra-virgin olive oil
  • Lemon juice


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.