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Alyce’s (and soon to be yours) Balsamic Vinaigrette

makes 1 cup dressing


  • 1/3 cup fine quality balsamic vinegar-I like Masserie di Sant’eramo
  • 2 heaping tablespoons dijon-style mustard
  • 1 tablespoon honey
  • 1 shallot-minced
  • 2 garlic cloves-minced
  • 1 teaspoon kosher salt-or to taste–this is a cup of dressing
  • 1/2 teaspoon freshly-ground pepper
  • several drops tabasco
  • 2/3 cup best quality you can afford extra-virgin olive oil


  • To the food processor bowl*, add all ingredients except oil. Let sit five minutes. Pulse slowly until thoroughly pureed and very-well mixed.
  • With machine running, slowly pour the 2/3 cup olive oil into the tube on top of the processor and leave running until thoroughly emulsified. Taste and adjust seasonings.


*Can be made in a large bowl with a wire whisk.
Keeps in frig several days. (Without shallot and garlic, will keep for weeks.)
copyright Alyce Morgan, 2010. All rights reserved.