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Vinaigrette recipe with white balsamic vinegar
Vinaigrette with white balsamic vinegar - mild, round and elegant
This vinaigrette is an example of how little it takes to create big flavor. The white balsamic adds a natural sweetness and depth that binds the oil and mustard together for a creamy, rounded dressing. Perfect for light vegetables, fruit salads, or as a counterpoint to salty cheese.
Where the classic vinegars have more acid and edge, the white balsamic provides a softer balance. A vinaigrette that can both stand alone and elevate dishes where you want something elegant and discreet - like the taste of summer in a glass.
Time: 10 minutes | Difficulty: Very easy | Yield: Approx. 2.5 dl.
Ingredients
For the vinaigrette:
- 150 ml. CARDENAU ORGANIC extra virgin olive oil
- 50 ml. CARDENAU white balsamic vinegar
- 1 tsp CARDENAU Dijon mustard
- 1 teaspoon honey (can be omitted)
- 1 small clove garlic, finely grated (optional)
- Sea salt and freshly ground pepper
How to do it
Step 1
Whisk together the mustard, honey, salt and pepper in a bowl. This forms the base flavor of the vinaigrette.
Step 2
Add the white balsamic vinegar and whisk until the salt has dissolved and the mixture is smooth.
Step 3
Pour the olive oil in a thin stream while whisking constantly. The slow emulsification will give a light, creamy consistency.
Step 4
Taste as you go - the white balsamic has a natural sweetness, so adjust with a little extra acid if you want more freshness. A few drops of Champagne-Ardenne vinegar can lift the acidity and provide a nice balance.
Storage
Feel free to make a larger batch and store it in a clean glass jar with a lid. It will stay fresh for up to a week in the refrigerator. Shake the vinaigrette lightly before use so that the oil and vinegar come together again. The white balsamic vinegar keeps the flavor stable and round for several days.
Good advice from the kitchen
The character of white balsamic vinegar
White balsamic vinegar has a natural sweetness from the grape juice and a mild acidity that gives the vinaigrette a smooth and harmonious taste. It is particularly suitable where you want balance without sharpness - a dressing that highlights rather than overwhelms.
Variations
- Add fresh lemon juice for extra freshness
- Try with some finely chopped shallots or fresh herbs like chives and basil.
- Use a few drops of honey or syrup to enhance the sweetness of the balsamic vinegar.
- Replace Dijon with tarragon mustard for a rounder, herbaceous note
Perfect for
This vinaigrette pairs beautifully with dishes that emphasize freshness and balance. Try it as:
- Dressing for salads with fresh fruit, nuts or cheese
- Over baked asparagus, fennel or artichokes
- As a marinade for fish, shrimp or scallops
- Finishing off a summer salad with tomatoes and burrata
At CARDENAU we use the white balsamic when we want a more elegant, rounded vinaigrette. The natural sweetness means that you rarely need to add extra sugar - the taste stands alone.
Because taste starts with what you choose.
