Balsamic Vinaigrette
3 Ways: Converting a traditional vinaigrette to low-oil and no-oil dressings
Using balsamic vinaigrette as an example, the recipes that follow demonstrate a classical, French-style vinaigrette, a low-oil alternative, and finally, a no-oil option. Try each to compare and contrast flavors, textures, and culinary uses. Note that for low-oil and no-oil dressings, more ingredients are generally needed to balance flavors. The no-oil option uses silken tofu to add body as no-oil dressings made by simply substituting water, stock, or fruit juice for the oil tend to be thin and run off whatever they are being used to dress.
Adding ingredients that thicken no-oil dressings, as well as stronger seasonings/flavoring ingredients, are key to ending up with a pleasing mouthfeel and flavor profile in the end product. Fresh herbs such as basil, parsley, thyme, rosemary, or sage would be delicious in any of the dressings.
Traditional Balsamic Vinaigrette:
1 small clove garlic, minced
¼ cup (60 ml) balsamic vinegar
¾ cup (180 ml) olive oil
1 tsp (5 ml) agave syrup or Dijon mustard, optional, to emulsify
Salt and pepper, to taste
Add ingredients to jar with a fitted lid and shake vigorously or whisk together in a small mixing bowl. Season to taste.
Low-oil Balsamic Vinaigrette:
1 small clove garlic, minced
1 tsp (5 ml) white or light miso
1 tsp (5 ml) agave syrup or Dijon mustard, optional, to emulsify
¼ cup (60 ml) balsamic vinegar
¼ cup (60 ml) olive oil
¼ to ½ cup (60 to 120 ml) water, adjust to taste
Freshly ground black pepper, to taste
Add ingredients to a blender and blend until smooth. Alternatively, whisk in a mixing bowl until smooth—this works best if you first whisk garlic, miso, agave and/or Dijon, and vinegar together until smooth and then whisk in the remaining ingredients. Season to taste.
Creamy Balsamic Dressing (no-oil):
1 small clove garlic, minced
¼ cup (60 ml) balsamic vinegar
1 ½ tsp (7.5 ml) white or light miso
¼ cup (60 ml) water, or more to adjust taste, consistency
¼ cup (60 ml) mashed silken tofu
1 small date or 1 tsp (5 ml) liquid sweetener, optional, if needed to adjust sweetness (a must for cheaper, younger balsamic vinegars; unnecessary for higher quality and aged varieties)
½ tsp (2.5 ml) Dijon mustard, optional
Freshly ground black pepper, to taste
Add ingredients to a blender and blend until smooth. Season to taste.
Notes:
- Elevate these dressings by incorporating miso paste or apple cider vinegar for a fermentation boost. Adding fermented ingredients to your recipe will give your microbiome a boost.
This recipe is from the American College of Lifestyle Medicine's Culinary Medicine Curriculum. It was designed by Michelle Hauser, MD, MS, MPA, FACP, FACLM, DipABLM, Chef.
