Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

PREVIOUS: Sherry-Tomato Vinaigrette NEXT: Dijon Vinaigrette

Ingredients (8)

  • 3/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon water
  • 1 medium garlic clove, peeled and smashed
  • 2 teaspoons packed dark brown sugar
  • 1 1/2 teaspoons finely chopped fresh marjoram leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Nutritional Information
  • Calories194
  • Fat20.26g
  • Saturated fat2.8g
  • Trans fat
  • Carbs3.22g
  • Fiber0.09g
  • Sugar2.71g
  • Protein0.11g
  • Cholesterol
  • Sodium80.3mg
  • Nutritional Analysis per serving (8 servings) Powered by

The key to making a good balsamic vinaigrette is balancing tangy balsamic vinegar with olive oil. Here I’ve added a bit of brown sugar to bring out the sweetness in the balsamic, and some marjoram leaves for herbal freshness. This dressing comes together in about 5 minutes, and thanks to the blender it has a thick, creamy consistency. Use any leftovers to marinate meat or vegetables for grilling.


Place all of the ingredients in a blender and blend until evenly combined, about 30 seconds. Refrigerate in a container with a tightfitting lid for up to 3 days.
Load Comments

Recommended from Chowhound