Basic Balsamic Vinaigrette

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Serves: 2,Yield: 1.5cups
  • About This Recipe

    “This vinaigrette has an almost sweet & sour flavour but with out the sharp acidic taste from light vinegars. Great with radicchio and or arugula greens”

    Ingredients

  • 6tablespoonsbalsamic vinegar( use a good quality well aged Balsamic for this vinaigrette)
  • 1/2 cupfresh orange juice
  • 4tablespoonsfresh lemon juice
  • 1/4 cuplite olive oil
  • 1tablespoon fresh oregano or 1/2 teaspoondried oregano
  • 1pinchcayenne
  • salt & pepper
  • Directions

  • Mix all the ingredients together, mix well.
  • This will keep well in the fridge for at least a week.
  • Reviews

  • “I was looking for something to drizzle over vine-ripe tomatoes and came across this recipe.I love easy, straightforward recipes and this was definitely one.The first time I made it, I followed the recipe exactly and it was wonderful…even better the next day.The second time I made it, I substituted the cayenne with a double pinch of curry powder.It wasn’t bad, but I shouldn’t have messed with perfection.Thanks for the recipe, we’ll be making this often.”

  • “This was such a delicious balsamic vinaigrette. But I will agree with another poster that this yields more than 2 servings. 3/4 cup per person is alot unless your drinking it. The flavor was excellent though. The only thing I changed was I used regular olive oil and not lite, only cause I didnt have the lite on hand. Made this to go with Recipe #330787 and also for Recipe #17664 Both were delicious. Thanks for a wonderful recipe Bergy.”

  • “I can’t believe I forgot to review this recipe.I wanted to make it again and went into my reviews and it wasn’t there.I’ve spent the last 30 minutes looking for it.All I could remember was it had orange juice and lemon juice in it.I thought I would never find it!This was AWESOME!I used this in a tuna and garbanzo bean salad.YUMMY!”

  • “I love balsamic vinegar and was so happy to find this recipe. The first thing that drew me to it was the amount of oil. Mostly vinaigrettes have four parts of oil to one part vinegar (or lemon or whatever the “sourness/acidity” is). To my taste that is too oily. This was totally different. Very good taste, wonderful over my usual Sunday salad. Made exactly as stated, used 1/8 teaspoon and four turns of the pepper mill. There is more than enough left for our weekday salads. It says that the recipe yealds 2 servings, this might not be correct………Thanks for posting. Made for Camera-Less chef Game #5, (June ’08).”

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