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Dec 4, 2011 05:34 PM

Balsamic vinaigrette recipe

Does anyone know a copycat recipe of Il Fornaio's balsamic vinagrette or an excellent recipe for one? Yes, I know its pretty simple, but I'm just looking for something great.

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  1. Though I may be showing some favoritism, I think my daughter's is good:


    Put the following in a jar with a screw-top lid;

    3/4 C olive oil
    1/2 C balsamac vinegar
    2 T Dijon mustard
    1 t salt
    1 t sugar
    1-2 t ground black pepper
    1-2 minced shallots
    1 t dried oregano
    1 t dried thyme

    Screw top tight, shake, taste, adjust.

    Obviously, the quality of the oil and vinegar will factor importantly in the outcome.

    2 Replies
    1. re: Joebob

      that is pretty close to what i do for my balsamic vinaigrette. i sometimes use honey instead of sugar and most often add some anchovy paste. and if i don't have shallots, i'll use garlic. or should i say i always use garlic except when i have shallots. ;)

      1. re: raygunclan

        Tanya does say garlic can sub, but it is easy to get shallots here, so that is all I use. I was toying with the idea of subbing fish sauce for the salt i.e., like your anchovy sub. Do you think that would work? 1T fish sauce?

    2. 3 Vinegar Fusion Vinaigrette

      2 Tbsp Balsamic Vinegar
      2 Tbsp Red Wine Vinegar
      4 Tbsp Seasoned Rice Vinegar (I use Marukan Seasoned Gourmet Rice Vinegar brand)
      4 Tbsp extra-virgin olive oil
      Salt & black pepper to taste

      Place all the ingredients in a screw-top jar and shake to combine.

      4 Replies
      1. re: Antilope

        Balsamic Vinaigrette

        Cooks Illustrated, May 1994 (Paraphrased recipe)


        1/4 cup balsamic vinegar
        2 tablespoons sherry vinegar , or wine vinegar
        1/2 teaspoon table salt
        1/4 teaspoon ground black pepper
        2/3 cup olive oil


        In a small bowl whisk the balsamic vinegear, sherry vinegar along with salt and pepper. Then whisk in the oil gradually until it is emulsified.

        1. re: Antilope

          Mustard and Balsamic Vinaigrette

          Cooks Illustrated, Sep 2008 (Paraphrased recipe)


          1/2 cup olive oil
          2 tablespoons balsamic vinegar
          1 tablespoon Dijon mustard , plus 1 teaspoon
          1/2 small shallot , finely grated (about 1 teaspoon)
          2 teaspoons minced fresh tarragon or chives
          1/2 teaspoon table salt
          1/4 teaspoon ground black pepper


          Whisk all ingredients until creamy and blended or,
          place all the ingredients in a screw-top jar and shake to combine.

          1. re: Antilope

            Balsamic Vinaigrette for Tricolor Salad

            Cooks Illustrated, Feb 2005 (Paraphrased recipe)


            1 1/2 teaspoons red wine vinegar
            1/4 teaspoon table salt
            1 1/2 tablespoons balsamic vinegar
            1/8 teaspoon ground black pepper
            6 tablespoons extra-virgin olive oil


            Combine vinegars, salt and pepper and whisk in bowl with fork to combine.
            Add oil and whisk or mix until mixture is smooth, about 30 seconds.
            This dressing will separate in 5 or 10 minutes so use immediately or
            store in fridge and mix again immediately before using.

            1. re: Antilope

              Yeah, my daughter and I like it more acidic.