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Balsamic-Rosemary Vinaigrette

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.

  • yield: Makes 3/4 cup




  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil

Cook's Note

A clean jam jar is perfect for storing dressings like our balsamic vinaigrette.


  1. Step 1

    In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Everyday Food, March 2009



Reviews (5)

  • 2 Feb, 2013

    Instead of rosemary, I used fresh basil in my vinaigrette. It was very good. This is an easy recipe to make for a salad to take to work or have at night when you don't feel like going through a big production.

  • 30 Aug, 2012

    Delicious. Make it. Now. That is all.

  • 8 Dec, 2010

    This was absolutely amazing! I used it as a marinade for pork chops but I will make it for salads as well! My guests loved it.

  • 10 Apr, 2009

    This vinaigrette is was a HUGE hit on a mixed field-greens salad at book club - my friends couldn't get the recipe fast enough!!

  • 27 Feb, 2009

    I used this for a spinach salad and as a marinade for Boneless Pork Loin Chops and it was fantastic. The whole family was drooling as I grilled the meat. I would highly recommend this for any occasion. My 18 year old son said these were the best pork chops he had ever had because of the delicious marinade. Bon Appetite