Can some one give me the recipe for Balsamic Olive Oil Vinaigrette ?

Answer 1

You take some good quality olive oil and mix it with a good dash of Balsamic vinegar, easy peasy.
The amount of vinegar is to taste, so you may have to experiment.

Answer 2

Good cooks don't hve recipes, experiment. The one thing to remember is this, you have to use 1 part vinegar for every 2 parts olive oil. Use preferably red wine balsamic vinegar and extra virgin olive oil. If the vinegar is aged, the better.

2 parts olive oil per 1 vinegar
freshly ground pepper
grated parmesan cheese
salt to taste
a bit of sugar, just a pinch

Mix well and pour over salad right before serving.

Answer 3

1 clove garlic
1/2 tsp dijon mustard
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt/pepper to taste

Put garlic, mustard, and balsamic vinegar in a small container and let it sit for 10 minutes. On the mustard, the recipe recommended using the “country style” Grey Poupon. I went a step further and used Maille Old-Style “Whole Grain Dijon Mustard”.

After 10 minutes, remove the clove of garlic. I used minced garlic and just left it in there — but I like garlic. Add the olive oil. I'm assuming you're using a small container that you have a lid for. Seal the container and shake the mixture like crazy.

It's ready to use.

Note the proportions; this recipe should be easy to scale if necessary.

Answer 4

The most simple one is just 1 part balsamic vinegar to 2 parts olive oil with a bit of salt and pepper.

If you want to jazz it up a bit, try adding a teaspoon of whole grain mustard.

Answer 5

1 c. olive oil
1/2 c. balsamic vinegar
3 to 5 cloves garlic, minced
3 tbsp. Parmesan cheese
Salt and pepper to taste

Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste