Skip to content

Type what you have

Cook with

balsamic vinegar ×
Whole30 Easy Balsamic Vinaigrette
Pantry American

Whole30 Easy Balsamic Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.

By SheLovesPaleo

Fresh Raspberry Balsamic Vinaigrette
Pantry American

Fresh Raspberry Balsamic Vinaigrette

4.7

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash raspberries using a fork until liquefied.
  2. 2 Pour raspberry mixture into a clean jar with a lid; add vinegar, oil, honey, and salt. Cover the jar with a lid and shake until dressing is mixed well. Store in the refrigerator.

By mommy2two

Maille® Vinaigrette Dressing
Pantry American

Maille® Vinaigrette Dressing

4.7

Prep
Cook
Total

Instructions

  1. 1 Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended.
  2. 2 Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.

By Maille

Cranberry Balsamic Vinaigrette
Pantry American

Cranberry Balsamic Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

By Lisa Weston

The Best Steak Marinade
Pantry American

The Best Steak Marinade

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.
  3. 3 Season with salt and pepper.
  4. 4 To use, marinate steak before cooking as desired. The longer you marinate, the more flavor it will have.

By SweetCravings

Spiced Balsamic Vinaigrette
Pantry American

Spiced Balsamic Vinaigrette

4.5

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Whisk together vinegar and mustard in a small bowl. Whisk in shallot, garlic, cumin, and pepper flakes.
  2. 2 Drizzle in olive oil, whisking constantly, until fully incorporated. Continue to whisk for 1 to 2 more minutes. Season with salt and black pepper. Let sit for 10 minutes to allow flavors to develop.

By ANGELBEBEBOO

Merlot-Peppercorn Steak Sauce
Pantry American

Merlot-Peppercorn Steak Sauce

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Stir in mushrooms, garlic, and peppercorns, and sauté until mushrooms are tender. Pour in wine, balsamic, and Worcestershire sauce, increase the heat to medium-high and reduce by 1/3. Stir in rosemary and cook for 1 to 2 minutes, until fragrant.

By Jon

Tomato and Red Onion Sauce
Pantry American

Tomato and Red Onion Sauce

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a saucepan over medium-low heat, combine cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt, and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes.
  2. 2 Allow to cool, then cover and refrigerate until needed.

By MADAMEMIMI

Apple Walnut Salad with Cranberry Vinaigrette
Pantry American

Apple Walnut Salad with Cranberry Vinaigrette

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  2. 2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
  3. 3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

By Barrett

Chef John's Bacon Jam
Pantry American

Chef John's Bacon Jam

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place a large, heavy-bottomed pot over medium heat. Add bacon; cook and stir until crispy and rendered fat starts to foam, about 10 minutes. Pour crisped bacon and rendered fat into a strainer placed over a bowl. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
  2. 2 Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter into the pot. Add onions and salt; cook until until soft and translucent, 7 to 10 minutes.
  3. 3 Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam has a brick-brown color and thick consistency, 10 to 15 minutes.
  4. 4 Remove from heat and add balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme; stir until shiny and heated through.
  5. 5 Store in an airtight container.

By John Mitzewich

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce
Pantry American

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread rhubarb, onion, and garlic on a baking sheet. Roast in the preheated oven until tender, about 15 minutes.
  3. 3 Transfer roasted rhubarb, onion, and garlic to a blender; blend until very smooth.
  4. 4 Pour rhubarb purée into a large pot; stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne pepper. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

By Jim Webb

Prime Rib Gravy
Pantry American

Prime Rib Gravy

5.0

Prep
25 min
Cook
310 min
Total
335 min

Instructions

  1. 1 Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
  2. 2 Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
  3. 3 Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
  4. 4 Strain broth and let cool to room temp.
  5. 5 Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
  6. 6 Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
  7. 7 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
  8. 8 Serve and enjoy!

By John Mitzewich

Balsamic Glaze
Pantry Italian

Balsamic Glaze

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
  3. 3 Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
  4. 4 Let cool, then pour into a lidded jar. Seal and store in the refrigerator.

By Sally J

Tomato and Basil Pasta Sauce
Pantry Italian

Tomato and Basil Pasta Sauce

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

By Carolyn

Fresh Tomato Marinara Sauce
Pantry Italian

Fresh Tomato Marinara Sauce

4.9

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
  4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Grilled Peaches with Blue Cheese and Balsamic
Dessert American

Grilled Peaches with Blue Cheese and Balsamic

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the grill for medium-high heat. Lightly oil the grate.
  2. 2 Stir together vinegar, sugar, and pepper in a saucepan over medium heat. Simmer until liquid has slightly thickened and reduced by half. Remove from heat and set glaze aside.
  3. 3 Place peaches cut-side down on the preheated grill and cook until flesh is caramelized, about 5 minutes. Turn peaches over. Brush the tops with balsamic glaze and continue grilling for 2 to 3 minutes.
  4. 4 Transfer peach halves to individual serving dishes and drizzle with remaining glaze. Sprinkle with blue cheese.

By Allrecipes Member

Grilled Eggplant
Dinner American

Grilled Eggplant

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
  3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040