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Professional Prep Dressing · Cold Emulsion

Balsamic Vinaigrette

A creamy house balsamic vinaigrette built with non-aged balsamic vinegar, neutral avocado oil, Dijon mustard, shallot and lemon juice. The immersion-blender method creates a smooth emulsion while allowing the balsamic to remain the defining flavor.

Approx. 2.1 L Yield Neutral Oil Formula Immersion Blender Refrigerated Prep 4-Day House Shelf Life
Creamy balsamic vinaigrette dressing

House Formula

Use a standard, non-aged balsamic vinegar for this production dressing. The goal is a balanced everyday balsamic profile rather than the concentrated sweetness and cost of an aged finishing vinegar.

Why neutral oil matters

The neutral oil is one of the keys to this dressing. Avocado oil is used because its flavor stays clean and quiet, allowing the balsamic vinegar, Dijon mustard, shallot and lemon to remain in front. A robust extra-virgin olive oil can be too assertive here and may cover the delicate sweet-and-sour character of the balsamic. Other clean, neutral culinary oils can work when their quality, flavor and supplier specification fit the operation.

YieldApprox. 2.1 liters
StationSalad / Garde Manger
StorageRefrigerated
  • Balsamic vinegar ingredient icon 500 ml non-aged balsamic vinegarVINEGAR-BALSAMIC-0001 · balsamic_vinegar
  • Avocado oil ingredient icon 1.5 liters avocado oilOIL-AVOCADO-0001 · avocado_oil · neutral culinary oil
  • Dijon mustard ingredient icon 10 g Dijon mustardCONDIMENT-MUSTARD-DIJON · dijon_mustard
  • Shallot ingredient icon 2 shallots, choppedVEG-SHALLOT-001 · shallot
  • Fresh lemon ingredient icon 100 g lemon juiceLemon Juice inventory record · fresh lemon library icon used until dedicated juice icon is published
  • Sea salt ingredient icon Sea salt, to tasteSPICE-SALT-0001 · culinary_salt
  • Ground black pepper ingredient icon Freshly ground black pepper, to tasteSPICE-PEPPERCORN-BLACK · black_peppercorns

Preparation

  1. Place the balsamic vinegar in a large sanitized container. Add the chopped shallots, Dijon mustard, lemon juice, sea salt and freshly ground black pepper.
  2. Insert the immersion blender and blend until the shallots are broken down and the vinegar base is evenly combined.
  3. With the blender running, add the avocado oil gradually in a steady stream. Continue blending until the dressing emulsifies into a smooth, creamy consistency.
  4. Taste and adjust sea salt and black pepper as needed. The finished vinaigrette should be balanced, bright, lightly sweet-sour and creamy without becoming heavy.
  5. Transfer immediately to a clean covered container. Label and date the batch and keep refrigerated.
  6. Use within 4 days under the Tuscany Cuisine house preparation standard. If slight separation occurs during holding, whisk or blend briefly before service.
Chef production note: The 3:1 oil-to-balsamic base gives the dressing body while Dijon and the finely blended shallot support the emulsion. Lemon juice brightens the acidity and keeps the finish fresher than balsamic vinegar alone.
Allergen and supplier note: do not label any oil or dressing as universally “allergy-free.” Avocado allergy is possible, and prepared Dijon products can vary by supplier. Verify labels, allergen declarations, and cross-contact controls for the exact products used by the operation.