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Balsamic Vinaigrette

A simple vinaigrette that is equally at home on mixed greens, grilled veggies, chicken, and pasta salads -- or even as a marinade.

  • Yield: About 1 cup


  • 5 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, smashed
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons olive oil


  • In a nonreactive mixing bowl, whisk together vinegar, mustard, sugar, salt, pepper, and garlic. While whisking, add oils in a thin, steady stream until completely incorporated and dressing is emulsified. Use immediately, or refrigerate in a covered nonreactive container, up to 1 week.
  • Cook's Note: This vinaigrette is best if allowed to sit for at least 10 minutes to allow the garlic to infuse. (Discard the garlic before serving.)