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Old 04-10-2007, 12:52 AM   #1
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ISO: Honey balsamic vinegrette

Hello everyone, this is my first post because of how much i love honey balsamic vinegrette but you can't buy it anywhere. i tried to make it today by throwing some balasmic vinegrette, honey and olive oil in a pan over medium heat. it tasted all right but could anyone tell me how to make a really good one? maybe a regular honey balsmic vinegrette dressing and maybe an interesting twist on it if any of you share my love for it. thanks!

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Old 04-10-2007, 02:27 PM   #2
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Don't use a pan or heat.

Make a basic vinaigrette, using 3 parts olive oil and 1 part balsamic vinegar (adjust proportions to taste). Add 1 teaspoon dijon mustard and 1 tablespoon honey, a pinch of salt, some ground black pepper. Mix with a food processor or just put everything in a jar with a tight fitting lid and shake well.
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Old 04-10-2007, 02:34 PM   #3
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jennyema is right about this. I saw a product similar to this on the store shelf yesterday. I was going to look through my recipes before I bought it. How do you use yours?
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Old 04-10-2007, 02:49 PM   #4
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Some food for thought on this recipe concept:

Balsamic is a much sweeter vinegar so the standard 3 to 1 ratio oil to vinegar may not apply here. I very rarely use this ratio with balsamic vinegar. Especially if you are adding more sweetness with the honey. You might try using a MUCH lesser amount of oil and then adding additional increments accordingly. I can see where you might want to heat it if you were going to use the dressing in a wilted spinach salad capacity. Otherwise, to blend thoroughly, simply use a whisk or a blender.

The Dijon mustard jennyema suggested will really smooth the flavors out too and also keep the dressing from separating.
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Old 04-10-2007, 03:05 PM   #5
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OK, I just made some of this. I did not use any Dijon because I was out - horror of all horrors!!!!!!!!!!

I used:

4 parts olive oil (in this case 1/4 cup)
4 parts balsamic (1/4 cup)
2 parts honey (2 TBS)

I started out with only 2 parts olive oil and it was a bit......um.......tangy?

I went ahead and added the other two parts and it is quite tasty. I also slightly heated and dipped in fresh spinach leaves - YUM!!!!!!!!!!!
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Old 04-10-2007, 03:52 PM   #6
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Tarragon is a yummy addition to a honey balsamic dressing. The restaurant I worked at in college had this as their house dressing. I loved it drizzled on their open faced turkey spinach melt on pumpernickel bread.
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Old 04-11-2007, 04:51 AM   #7
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"4 parts olive oil (in this case 1/4 cup)
4 parts balsamic (1/4 cup)
2 parts honey (2 TBS)"

i did that recipe and it was pretty **** good.
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Old 04-11-2007, 05:16 AM   #8
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try with

5 tbps of E.V.O.O. made with only "Coratina" olives drupe
2 tbps of Balsamic Vinegar made by "Moscato" grape
1 tbps of Chestnut Honey
1/4 tps of Ginger powder

combine the vinegar with honey and ginger, than add the E.V.O.O. gradually using a whisk
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Old 04-11-2007, 06:58 AM   #9
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Quote:
Originally Posted by Italian guy
try with

5 tbps of E.V.O.O. made with only "Coratina" olives drupe
2 tbps of Balsamic Vinegar made by "Moscato" grape
1 tbps of Chestnut Honey
1/4 tps of Ginger powder

combine the vinegar with honey and ginger, than add the E.V.O.O. gradually using a whisk
That sounds delicious, Italianguy. Do you use it to dress anything in particular or just salads in general?
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Old 04-12-2007, 10:37 AM   #10
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Sounds yummy. Gonna try this!
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