Judith’s Balsamic Vinaigrette

Judith’s Balsamic Vinaigrette

Tangy, sweet, herby and terrific on salads as well as on poultry or seafood as a marinade…local chef Judith Weinstock’s dressing has been the star of hundreds of dinners over the years!!

Balsamic Vinaigrette

  • Servings: 16 oz
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1/2 cup (118 g) balsamic vinegar
1/2 cup (118 g) seasoned rice vinegar
1 T (15 g) coarse mustard (Country Dijon is great)
2 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 T minced fresh garlic
1 tsp salt
1-1/2 cups (346 g) olive oil

A quality balsamic vinegar and a tasty olive oil make all the difference
Pouring the oil in slowly helps it emulsify beautifully

In a blender or food processor, blend all the ingredients (except the oil) for one minute. With the food processor still running, pour in the oil in a thin stream until fully emulsified.

This dressing will keep in a tightly lidded container in the fridge for up to a month.

So grateful to Judith Weinstock for this family favorite!

3 responses to “Judith’s Balsamic Vinaigrette”

  1. Katie Gates Avatar
    Katie Gates

    Thanks for posting this! I needed it in a pinch. Such a perfect dressing. 🥰

    Reply
  2. Judith’s Spiced Nuts – Beloved Recipe Box

    […] This has been a favorite topping on our family’s dinner salads for years. In Judith’s cookbook next to this recipe, (in my daughter’s child handwriting), are the letters “OMG.” It’s especially great with Judith’s Balsamic Vinaigrette!! […]

    Reply
  3. A Simple Formula for Salad Dressing | Katie's Conscious Kitchen

    […] The Best Balsamic Vinaigrette from Beloved Recipe Box […]

    Reply

Leave a reply to A Simple Formula for Salad Dressing | Katie's Conscious Kitchen Cancel reply

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