My Not-So-Secret Balsamic Vinaigrette Dressing
published by Lauren Axelrod on Jul 27, 2008
I created this recipe when I was 18. It’s close to my heart as I have used it for years in my two Italian restaurants that I just sold.
I have used it to marinate chicken, fish, and steak. However, it’s best used on a salad with grilled chicken, candied pecans, feta or Gorgonzola, cranberries or strawberries, and romaine.
Ingredients
- Fedorzini Balsamic (Green Label) 4 cups
- Dark Amber Honey 1 cup
- Light Brown Sugar ¾ cup
Preparation
- Use a stainless steel bowl and pour 2 cups of balsamic into the bowl.
- Add the brown sugar and whisk until the sugar is dissolved.
- Add the remaining 2 cups of balsamic to the bowl and whisk together.
- Slowly pour the honey in a steady stream while whisking the dressing. That’s it.
The key to this dressing is to refrigerate as long as possible before using. I usually let the dressing ferment for about a week until I serve it. The taste is more muted after that time.
If you choose to serve the dressing right away, be cautioned. It is extremely potent.
Enjoy!
# 1 by Chris Stonecipher
November 8th, 2008 at 9:47 pm #
This sounds delicious. My wife Jeanette and I have been eating alot of salads this past two weeks. I would like to try this with a chicken salad. Thanks Lauren!
# 2 by Glynis Smy
November 13th, 2008 at 3:13 am #
Just right for our Mediterranean foods we now eat, it sounds great, DH is now the chef in our kitchen I will give it to him to try. Thanks for sharing
# 3 by papaleng
November 18th, 2008 at 9:03 pm #
seems a very interesting recipe, i;ll let my wife look at this. thanks for sharing.
# 4 by Liane Schmidt
November 21st, 2008 at 12:42 pm #
Another nice recipe – keep up the good work!
Blessings.
Sincerely,
-Liane Schmidt.
# 5 by Momma Tells
August 4th, 2009 at 12:09 pm #
This sounds delicious and easy. Nice!