Strawberry balsamic vinaigrette is the dressing that inspired a generation of chefs, me being one of them. This vinaigrette I remember making this when I first started cooking decades ago. There were variations as well raspberries, blackberries, and blueberries were all used to flavor vinaigrettes.

Vinaigrette in its simplest form is a dressing invented by Auguste Escoffier “the king of chefs and the chef of kings”. I don’t expect you to know who Escoffier was. Essentially Escoffier invented modern cooking, what we know today.

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Vinaigrette is an emulsion of vinegar, mustard, and oil, along with fresh herbs, shallots, capers, honey, and seasoning. The mustard acts as the binder for the vinegar and oil to stop it from splitting or breaking.

So to make any kind of vinaigrette you’ll need vinegar, mustard, and oil. Also, you’ll need something sweet to counteract the tartness of the vinegar. The rest is up to you.

The Versatility Of Strawberry Balsamic Vinaigrette

I’m going to share with you how a chef would make a strawberry balsamic vinaigrette. This is a highly versatile condiment. Perfect as an addition to just about anything.

Vinaigrette is an awesome way to add vinegarish, zingy notes to your dishes and elevate their flavor. Like roasted vegetables, plant-based salads, and meats like venison or steak. Even grilled chicken or steak salads can benefit from a little vinaigrette.

It also can be used as a marinade for chicken, pork, or turkey. Even great drizzled over seared salmon, baked lobster, or crayfish. Its uses are limited by your imagination.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Chefs Pro Tip — Adding strawberry balsamic vinaigrette or any vinaigrette for that matter to leafy salads too early will burn and wilt the leaves.

So, it is important to add the vinaigrette at the last minute. This is because the vinegar in the vinaigrette is acidic and can be tough on delicate leaves.

Making Strawberry Balsamic Vinaigrette The Right Way

The best way to make strawberry balsamic vinaigrette is to use a mortar and pestle. You only need to make it in small batches as it only takes minutes to put it together. You’ll also need some elbow grease for whisking in the avocado oil.

There is nothing better than homemade strawberry balsamic vinaigrette. Especially when it is made the right way and you control what ingredients go in it.

Unfortunately, I see so many people making it so wrong, it’s not funny. They use a blender! It’s one of the worst ways to make this vinaigrette.

When you use a blender you’ll find the strawberry vinaigrette has a bitter aftertaste at the back of your throat. That’s not from the vinegar, it is from the cracked strawberry seeds.

Chefs Pro Tip — When using a blender to make a strawberry balsamic vinaigrette, you’ll crack the strawberry seeds. This releases a bitter flavor that spreads throughout the entire dressing. No matter what you do you won’t be able to get rid of that bitter aftertaste.

Strawberry Balsamic Vinaigrette Ingredients

2 Strawberries fresh.
½ tsp Salt Maldon sea salt.
2 tbsp Balsamic vinegar.
1 tbsp Mustard yellow or Dijon.
¼ cup Avocado oil.

This is the best strawberry balsamic vinaigrette dressing recipe. The aged balsamic I’m using is what was leftover from infusing strawberries for my balsamic infused strawberries over Greek yogurt recipe. So the balsamic already has a sweet strawberry infusion.

Make my balsamic infused strawberries first, then use the balsamic leftover from the infusion to make this strawberry balsamic vinaigrette.

Strawberry Balsamic Vinaigrette Recipe

The Recipe – Wash, dry, and hull the strawberries. Slice and place them into the mortar with the Maldon sea salt. Lightly crush the strawberries with the pestle until they are pulpy.

*^{Sliced Strawberries and Maldon Sea Salt}*

Add the balsamic vinegar and yellow mustard. Using a small spring whisk, mix the ingredients together. While whisking briskly, slowly drizzle in the avocado oil. The emulsion will start to come together. Keep whisking for about a minute after all the oil has been added.

That’s it the vinaigrette is finished, it’s that easy! Now taste it and adjust the seasoning if needed. Store in an airtight container until you’re ready to use.

Whisking in the oil, and whisking after the oil has been added will help to strengthen the emulsion. If the vinaigrette breaks or splits (the oil will have separated) place the vinaigrette into an airtight container and vigorously shake it to bring it back together.

Pulped Strawberries, Balsamic and Yellow Mustard — *^{Pulped Strawberries, Balsamic, and Yellow Mustard}*

Chefs Pro Tip — When the strawberry balsamic vinaigrette is stored in the fridge it will form a layer of oil on the top. The oil will be thick and cloudy, don’t worry this is perfectly normal.

Take the vinaigrette out of the fridge and leave it at room temperature for about 10 minutes. The oil will warm and return to normal, shake the container and the strawberry vinaigrette is ready to use.

Strawberry Vinaigrette Variations

When it comes to balsamic vinaigrette there are so many variations. Over the years I’ve tried different ingredients and they’ve all had a purpose.

Replace the strawberries with other berries. Raspberries are great the tartness of the raspberries works wonders with the balsamic. You can also use frozen raspberries. Blueberries, blackberries, or boysenberries work well too.

You can also use mild or light olive oil, and neutral-flavored oils like rice bran, sunflower, or grapeseed. I wouldn’t use extra virgin olive oil, walnut oil, or truffle oil as these are highly flavored oils.

The balsamic vinegar could be replaced with red or white wine vinegar, champagne vinegar, or fruit-flavored vinegar like raspberry or apple cider. Even sherry vinegar works well.

My Fruity Vinaigrette

My recipe for this fruity-flavored vinaigrette is useful for all you home cooks. There are so many ways it can be incorporated into your meals. This was one of the first things I learned to make way back when I just started cooking.

Vinaigrette is such a simple condiment to make and there are so many different flavors that can be added to it without taking away the integrity of the vinaigrette. The great thing is it packs a zingy punch that livens up any dish you add it to.

So, next time you’re looking to add a condiment with sweet, vinegarish, and zingy notes to your next meal. Try my strawberry balsamic vinaigrette, which will elevate the flavor of the meal and you’ll love it.

Helpful Resources

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Strawberry Balsamic Vinaigrette

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PREP TIME: | 5

COOK TIME: | 0

TOTAL TIME: | 5

SERVINGS: | 5 portions

AUTHOR: | Shannon The Helpful Chef

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DESCRIPTION

DISH SUMMARY

Strawberry balsamic vinaigrette, is a highly versatile condiment. Perfect as an addition to just about anything. Its uses are limited by your imagination.

Equipment

Ingredients

▢ 2 Strawberries fresh
▢ ½ tsp Salt Maldon sea salt
▢ 2 tbsp Balsamic vinegar
▢ 1 tbsp Mustard yellow or Dijon
▢ ¼ cup Avocado oil

Instructions

Hull and slice the strawberries. Place them into the mortar with the Maldon sea salt. Lightly crush the strawberries with the pestle until they are pulpy. Add the balsamic and mustard.
Using a small spring whisk, mix the ingredients together. While whisking slowly drizzle in the avocado oil. The emulsion will start to come together. Keep whisking after all the oil has been added

Chef Tips

When using a blender to make a strawberry balsamic vinaigrette, you’ll crack the strawberry seeds. This releases a bitter flavor that spreads throughout the entire dressing.

Variations

Replace the strawberries with other berries. Raspberries, blueberries, blackberries, or boysenberries. You can use frozen raspberries.
You can use mild or light olive oil, and neutral-flavored oils like rice bran, sunflower, or grapeseed.
The balsamic vinegar can be replaced with red or white wine vinegar, champagne vinegar, or fruit-flavored vinegar like raspberry or apple cider. Even sherry vinegar.

Nutrition

COURSE:

Condiment

Dressing

Vinaigrette

CUISINE:

Italian

New Zealand

KEYWORD:

Balsamic Vinegar

Strawberry

Vinaigrette

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