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Old 10-11-2007, 06:02 PM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

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?


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Old 10-11-2007, 08:43 PM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

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
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Old 10-11-2007, 09:43 PM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

"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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Old 10-11-2007, 10:00 PM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

"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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Old 11-11-2007, 03:51 AM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

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.


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Old 11-11-2007, 02:39 PM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

"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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Old 11-11-2007, 04:00 PM posted to rec.food.cooking
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Default making Balsamic Viniagerette dressing from Balsamic Vinegar

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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