About The River

Monday, July 9, 2012

Honey Balsamic Vinaigrette

I had fun making this vinaigrette dressing. What I find so cool about vinaigrettes, they defy the laws of nature.

That is because oil and vinegar don't mix. No doubt you've seen this yourself - shake up a bottle of salad dressing and the two parts come together. But set the bottle down and in seconds they start to separate again, until the oil is at the top and all the vinegar is at the bottom. The best we can do is to encourage them to come together for a little while, which they will grudgingly do, provided we shake, stir or otherwise mix them up really well. 

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time.

Honey Balsamic Vinaigrette
1/2 cup balsamic vinegar
1 small onion, chopped
1 Tbsp soy sauce 
3 Tbsp honey
1 Tbsp white sugar
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
2/3 cup extra virgin olive oil
In the blender, process ingredients, except olive oil. Puree on high until smooth. Continue pureeing while drizzling olive oil into mixture. Process an additional 1-2 minutes or until thick and well mixed.

Best way to test the flavor of your vinaigrette is to dip a piece of lettuce in, shake off the excess and then take a bite. This will give you a better sense of how your salad will taste than by tasting the vinaigrette "straight".

Have fun, and let me know if you create a fun dressing this summer.


  1. That sounds easy enough, I'll have to give it a try.

  2. Looks like a great recipe! 3:1. I think I can remember that. :-)


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