Vinaigrette all'Aceto Balsamico

Balsamic Vinegar Vinaigrette

With the arrival of summer comes a craving for fresh but no less flavorful dishes. From French cuisine comes to your rescue a light and aromatic condiment: today we want to introduce you to vinaigrette. From the French "vinaigre" meaning "vinegar," this emulsion is made by mixing balsamic vinegar and oil. Ideal for flavoring salads and cooked vegetables, vinaigrette is perfect for enhancing the flavor of delicate meat or fish main courses, such as our crispy chicken, or a swordfish carpaccio. Once the right balance is achieved, you can add spices and herbs to give your preparations an extra kick. Ready? Then whip in hand: today you bring a little corner of France to the table!

INGREDIENTS for 150 g Vinaigrette


  1. To prepare the vinaigrette, start by taking a large bowl and pour in the salt. 
  2. Add the balsamic vinegar and dissolve the salt in the vinegar, stirring with a hand whisk.
  3. Continue whisking while pouring in the oil in a trickle to emulsify.If you prefer, you can also use a flat spring whisk or mixer.
  4. Adjust for pepper and continue whisking until the vinaigrette is smooth. The result should not be separated, but the oil should completely emulsify with the vinegar. At this point the vinaigrette will be ready to use.


It is preferable to use the vinaigrette as soon as it is prepared. In fact, by resting, the liquid and oily parts of this emulsion will tend to separate.

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