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Balsamic dressing help

post #1 of 16
Thread Starter 
Hi guys im making a balasamic dressing by reducing white balsamic vinegar down just wondering what flavours to put in it
post #2 of 16
You're going to emulsify it with salad/olive oil correct?
post #3 of 16
Thread Starter 
Yep thats correct i reduce the vinegar and emulsify it with olive oil
post #4 of 16
Thread Starter 
false
post #5 of 16
Quote:
Originally Posted by Ethan-thomas View Post

Yep thats correct i reduce the vinegar and emulsify it with olive oil

 

Quote:

Originally Posted by Ethan-thomas View Post

false


?

You lost me. Are you making a dressing or a glaze? What are you looking to to use it on or with as this would make it easier to suggest additional flavors to add?

Wisdom comes with age, but sometimes age comes alone.
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post #6 of 16
Thread Starter 
So im putting it on like a greek salad with lamb and its supposed to be really thick we take 4 litres and reduce it down to 1 just trying to figure out what to put in the vinegar while its reducing to add flavour
post #7 of 16
Thread Starter 
false
post #8 of 16
Thread Starter 
Sorry my ipad is messing up and keeps saying false just ignore that
post #9 of 16
Haha its like turrets. False, f, f, false.

You dont need anything in it. You can add some sugar to cheat a bit, makes it thick faster,Salt pepper and some Greekish herbs. Oregano, garlic etc, Its going to be a gastrique After that not vinaigrette.
post #10 of 16

If this is a dressing to coat an entire salad, why are you reducing the vinegar so much?  To me that seems too concentrated to be a tasty dressing-maybe for a drizzle over top just for an accent, but dressing a whole salad seems like overkill.

post #11 of 16
Yeah I've never heard of reducing your acid to make a vinigarette, emulsified or not...
post #12 of 16
Quote:
Originally Posted by alaminute View Post

Yeah I've never heard of reducing your acid to make a vinigarette, emulsified or not...


true

 

If the dressing needs to be thicker, I'd be considering some Xanthan gum to tighten it up

post #13 of 16
Egg yolks and mustard are traditional emulsifiers, which will thicken the dressing. I imagine a reduced balsamic will make it very powerful tasting, I would try that sometime in a vinaigrette.
post #14 of 16
Quote:
Originally Posted by Ethan-thomas View Post
just trying to figure out what to put in the vinegar while its reducing to add flavour

This is what @Ethan-thomas is asking.

 

You can add oregano, or thyme, or rosemary, or garlic, or any combo of these; although personally I probably wouldn't add them in the reduction phase as the flavor profile will become somewhat more muddled and less fresh than if added after reducing.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #15 of 16
Quote:
Originally Posted by chefboyOG View Post

Haha its like turrets. False, f, f, false.

You dont need anything in it. You can add some sugar to cheat a bit, makes it thick faster,Salt pepper and some Greekish herbs. Oregano, garlic etc, Its going to be a gastrique After that not vinaigrette.

Quote:
Originally Posted by cheflayne View Post

This is what @Ethan-thomas
is asking.

You can add oregano, or thyme, or rosemary, or garlic, or any combo of these; although personally I probably wouldn't add them in the reduction phase as the flavor profile will become somewhat more muddled and less fresh than if added after reducing.

Exactly, making it a gastrique? Sugar or no sugar was the larger question at my workplace for the plain ol balsamic glaze.

I Added Cherries to the last one I made. I liked it a lot. Still nit a vinaigrette after being reduced by 3/4ths.

You can literally add Anything! While reducing to get flavour in there.

Are you implying our previous answers arent good Layne? im pretty sure we all read the question, you basically just said the exact sme thing as I. There is very little to go on and I think hes lucky to even get these answers.

Its like asking what flavour goes with Balsamic? Hmm. Everything? Fruit and especially Citrus. Herbs, garlic, ginger on and on here is first result from google, which shows the basic ratio everyone is saying.....

olive oil vinegar
Marinade: 1 part Oil to 1 part Vinegar
Vinaigrette: 2/3 parts Oil to 1 part Vinegar
Try These Fun Combinations:

“The Italian”: Taste of Tuscany Olive Oil with our Sicilian Lemon Balsamic is herby, sweet and zesty at the same time!
“Pineapple Colada”: You won’t believe you’re not in the tropics with this unusual combination of Pineapple White Balsamic and Blood Orange Olive Oil.
“The Orange Lover”: A true citrus experience with our Rio Grande Orange Olive Oil and Tangerine Balsamic Vinegar.
“Strawberry Mojito”: A fun new pairing using our Persian Lime Olive Oil with our Strawberry Balsamic Vinegar. The sweet tart combination of tastes truly mimics the taste of a Strawberry Daiquiri.
“Fresh Limes”: For an exceptionally fresh lime explosion, combine our Persian Lime Olive Oil with our Sicilian Lemon White Balsamic Vinegar.
“Mushroom Lovers”: A zesty sweet mushroom sensation by combining our Porcini Mushroom Olive Oil with our Fig Balsamic Vinegar.
“Zesty Pomegranate”: A mysteriously sweet combination keeps everyone guessing. Our Eureka Lemon Olive Oil combined with our Pomegranate Balsamic Vinegar. Unbelievable!
“Lemon Lover”: The name says it all, it truly tastes just like a Lemon Drop piece of candy. This fresh combination uses our Eureka Lemon Olive Oil and our Sicilian Lemon White Balsamic Vinegar.
“Tangerine Lovers”: Another great citrus experience pairing our Eureka Lemon Olive Oil with our Tangerine Balsamic Vinegar.
“Little Italy”: A perfect foundation for a traditional Italian vinaigrette. Simply our Garlic Olive Oil with our Oregano White Balsamic Vinegar.
“The Greek”: Your simplest foundation for our traditional Greek vinaigrette. Our Meyer Lemon Olive Oil with our Oregano White Balsamic Vinegar.
“Garlic Lovers”: A subtly sweet combination pairing our Garlic Olive Oil with our Fig Balsamic Vinegar.
Sweet Basil”: A sweet-herbal combination our Garden Fresh Basil Olive Oil with our Fig Balsamic Vinegar.
“Very Blueberry”: A wonderfully unique combination of Rio Grande Orange Olive Oil with our Blueberry Balsamic Vinegar leaves your taste buds wanting more!
“Lemon-Up”: A three-way combination of Meyer Lemon Olive Oil, Persian Lime Olive Oil and Sicilian Lemon White Balsamic Vinegar…a tasty treat similar to that of Lemon-Lime Soda.
“Blueberry Peel”: A unique pairing of one of our newest balsamics, Blueberry, with our Meyer Lemon Olive Oil. Unusually fun on with salads topped with fruit or even a fruit salad.
“Sweet Lemons”: A sweetly citrus combination of our Meyer Lemon Olive Oil & Honey Ginger Balsamic Vinegar. Excellent on salads, grilled chicken salad, marinades, & with seafood.
“Citrus Pineapple”: Our pairing of Meyer Lemon Olive Oil and our Pineapple Balsamic Vinegar brings out all pineapple with a touch of citrus flair.
“Sweet Mushrooms”: Our incredibly sweet combination of our Porcini Mushroom Olive Oil and our Honey Ginger Balsamic Vinegar. Sure to please any mushroom lover!
“Smokey Yet Sweet”: A little smokey from the Chipotle Olive Oil, and sweet as honey with our Honey Ginger Balsamic Vinegar. A little kick of spice makes this pairing very unique!
“Subtle Berries”: A mild berry flavor with hints of green notes, our unflavored EVOO and Pomegranate Balsamic Vinegar is great combination for salads.
“Strictly Strawberries”: This combination is all about Strawberries. It’s Arbequina EVOO with our Strawberry Balsamic Vinegar.
“More Cinnamon Please”: This unique combination of our Garden Fresh Basil Olive Oil with our Cinnamon Pear Balsamic Vinegar truly enhances the cinnamon with a subtle basil undertone.
“Citrus Cinnamon”: A fun combination of Persian Lime Olive Oil with our Cinnamon Pear Balsamic Vinegar, experience the notes of all three flavors!
“Sweet Limes”: The Persian Lime Olive Oil paired with our Pineapple Balsamic Vinegar makes the limes ever so sweet!
“Lemon Lime”: The name says it all, our Persian Lime Olive Oil with our Sicilian Lemon Balsamic Vinegar.
“Sweet Cherries”: Our Rio Grande Orange Olive Oil with our Dark Cherry Balsamic Vinegar makes the cherries ever so sweet with just a hint of orange at the end.
“Subtle Cherries”: For a more subtle cherry sensation,, pair our Black Cherry Balsamic Vinegar with our Meyer Lemon Olive Oil, the lemon flavor lingers nicely.
“Smoky Sweet Chocolate”: Strange but true, this combination of our Dark Chocolate Balsamic Vinegar and our Chipotle Olive Oil is unbelievable! Simple rich chocolate with a smoky kick.
“Orangie Chocolate”: This one is all about Chocolate and Oranges. Our Dark Chocolate Balsamic Vinegar is paired with our Rio Grande Orange Olive Oil for a fun taste sensation.
“Ripe Pineapples”: Our Basil Olive Oil and Pineapple White Balsamic Vinegar create an initial sweet apple taste sensation with a ripe pineapple finish.
“Nutty Tropics”: No, it is not a place but a great combination of Persian Lime Olive Oil, Coconut and/or Pineapple Balsamic Vinegar.
“Sweet Oregano”: Simply the perfect taste impact of both Oregano and Fig. Our Oregano Oil and Fig Balsamic are an incredible blend.
“Chocolate Raspberry Cordial”: This is actually a three way combination vs. a “pairing”. Our enticing Raspberry Balsamic Vinegar, our lush Dark Chocolate Balsamic Vinegar combined with any of our premium unflavored EVOOs. Truly a special chocolate treat!
“Berries and Herbs”: Strawberry Balsamic Vinegar and our Garden Fresh Basil Olive Oil combine for a intense strawberry start with a sweet basil finish. One of our latest favorites, especially on summer salads.
“Raspberry Citrus”: This combination, our Meyer Lemon Olive Oil and Raspberry Balsamic Vinegar explodes with lemon upfront and closes with sweet raspberries.
“Sweet Ginger”: A must have combination for any Ginger lover. Meyer Lemon Olive Oil and Honey Ginger Balsamic Vinegar combine for a unique flavor profile with an intense ginger finish.
“All About Passion”: Oh, the sweet and passionate sensation! Blood Orange Olive Oil with our Mango Balsamic Vinegar.
“Tour of Italy”: Visit Tuscany and Modena with just one sip of this incredible combination; Taste of Tuscany Herb Olive Oil and Traditional Balsamic Vinegar. Mamma MIA!

Source- http://grapevineoliveoilcompany.com/2013/10/olive-oil-balsamic-vinegar-pairings/

Have fun with that one. Yeah Im bored killing time in a hotel room.......
post #16 of 16
Quote:
Originally Posted by Ethan-thomas View Post

So im putting it on like a greek salad with lamb and its supposed to be really thick we take 4 litres and reduce it down to 1 just trying to figure out what to put in the vinegar while its reducing to add flavour


On my ride to work this morning, I flashed on ouzo. Haven't done it per se but think it could be interesting with lamb. It also got me to thinking about fennel (straining it out after reducing about half way before syrupy) and from there I went to grilled eggplant and then to fresh grape leaves. Gonna have to do some playing around at work. Thanks for getting the creative wheels turning. Love to play and to learn.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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