Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
idea?

I have a bottle Balsamic Vinegar (Product of Italy; brand name is
Modetto or something like that). Can anyone give me the easiet and
tasty recipe?

amandaF > wrote:

>Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
>idea?

In my opinion, no. It's better to apply olive oil and basalmic
vinegar separately to your salad (in that order).

My usual sequence is: add oil, salt, then toss, then add black
pepper, vinegar (possibly basalmic), and serve. I think I
got that from reading James Beard.

Steve

"amandaF" > wrote in message
oups.com...
> Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
> idea?
>
> I have a bottle Balsamic Vinegar (Product of Italy; brand name is
> Modetto or something like that). Can anyone give me the easiet and
> tasty recipe?
>
It's very easy, and way better than the bottled versions. Mince a clove of
garlic, whisk it with 2 oz of balsamic, a big pinch of salt, ground pepper
and about a teaspoon of mustard. Then while stirring, slowly drizzle in
about 4 or 5 ounces of olive oil. If the oil starts to float on top of the
emulsion, stop adding oil and keep stirring till the oil is absorbed, then
start drizzling the oil again. It should be a creamy texture. Olive oil is
easy to bruise (it turns bitter) so either use a wooden bowl or stir with a
wooden spoon. A metal whisk and metal bowl together will bruise, as will a
blender.

It will emulsify into a creamy texture, that has a different flavor than
adding the oil and vinegar to the salad separately. Both are good, but you
get a much more vinegary bite when adding them separately. Of course, the
better quality the oil and vinegar, the better the end results.

This dressing is amazing in a pasta salad with black olives, feta cheese,
sun-dried tomatoes and lots of crunchy veggies. It's also particularly good
in a green salad with fruit, such as mango or apple, and some sliced red
onion.

Cheers-
Mo


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"Mo" > wrote in message
...
> "amandaF" > wrote in message
> oups.com...
>> Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
>> idea?
>>
>> I have a bottle Balsamic Vinegar (Product of Italy; brand name is
>> Modetto or something like that). Can anyone give me the easiet and
>> tasty recipe?
>>
> It's very easy, and way better than the bottled versions. Mince a clove of
> garlic, whisk it with 2 oz of balsamic, a big pinch of salt, ground pepper
> and about a teaspoon of mustard. Then while stirring, slowly drizzle in
> about 4 or 5 ounces of olive oil. If the oil starts to float on top of the
> emulsion, stop adding oil and keep stirring till the oil is absorbed, then
> start drizzling the oil again. It should be a creamy texture. Olive oil is
> easy to bruise (it turns bitter) so either use a wooden bowl or stir with
> a wooden spoon. A metal whisk and metal bowl together will bruise, as will
> a blender.
>
> It will emulsify into a creamy texture, that has a different flavor than
> adding the oil and vinegar to the salad separately. Both are good, but
> you get a much more vinegary bite when adding them separately. Of course,
> the better quality the oil and vinegar, the better the end results.
>
> This dressing is amazing in a pasta salad with black olives, feta cheese,
> sun-dried tomatoes and lots of crunchy veggies. It's also particularly
> good in a green salad with fruit, such as mango or apple, and some sliced
> red onion.
>
> Cheers-
> Mo
>
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A clarification on the recipe I just gave--mustard should be dijon mustard.


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On Sat, 10 Nov 2007 20:43:30 +0000 (UTC),
(Steve Pope) wrote:

>amandaF > wrote:
>
>>Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
>>idea?
>
>In my opinion, no. It's better to apply olive oil and basalmic
>vinegar separately to your salad (in that order).
>
>My usual sequence is: add oil, salt, then toss, then add black
>pepper, vinegar (possibly basalmic), and serve. I think I
>got that from reading James Beard.
>
>Steve

That's what my Italian friends do - and in exactly that order. It is
best to have a high quality balsamic vinegar as well. They brought me
(quite an expensive) one from Italy and there really is a difference!
Sometimes they use a good quality red wine vinegar instead of the
balsamic, but I haven't tried that myself.

I find that sprinkling a few dried celery seeds onto the dressed salad
gives it a unique flavour.





The Golfer's Wife

On Nov 10, 1:02?pm, amandaF > wrote:
> Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
> idea?
>
> I have a bottle Balsamic Vinegar (Product of Italy; brand name is
> Modetto or something like that). Can anyone give me the easiet and
> tasty recipe?

That $3/pint sludge is terlit sanitizer... swish it and flush it...
that's the cooking wine of balsamico.

Balsamico Traditionale is used alone, always alone... never mixed...
it's not a dressing, it's the main event.... like you use a clean
cracker to enjoy caviar you use a strawberry worthy of transporting
Balsimico Traditionale to your mouth.

"Sheldon" > wrote in message
ps.com...
> On Nov 10, 1:02?pm, amandaF > wrote:
>> Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
>> idea?
>>
>> I have a bottle Balsamic Vinegar (Product of Italy; brand name is
>> Modetto or something like that). Can anyone give me the easiet and
>> tasty recipe?
>
> That $3/pint sludge is terlit sanitizer... swish it and flush it...
> that's the cooking wine of balsamico.
>
> Balsamico Traditionale is used alone, always alone... never mixed...
> it's not a dressing, it's the main event.... like you use a clean
> cracker to enjoy caviar you use a strawberry worthy of transporting
> Balsimico Traditionale to your mouth.
>
>
There are some balsamics somewhere between those two extremes


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On Sun, 11 Nov 2007 09:39:00 -0500, "Mo" > wrote:

>There are some balsamics somewhere between those two extremes

There are. I prefer them and I don't want a $$$ dipping vinegar on my
strawberry or cheese either.

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