Sweet Balsamic Dressing

Sweet Balsamic Dressing

Details

This simple, no-oil balsamic dressing is the perfect marinade for mushrooms. Slice them in strips and once pliable, skewer and grill. Serve your skewers with a drizzle of dressing or brush with your favorite pesto to finish.
  • Serves: 1 cup
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 22,135
  • Success: 0%

Steps

Step 1: Preparing the Dressing

• 1/2 cup aged balsamic vinegar, (high quality preferred)
• 3 tbsp low-sodium tamari
• 3 tbsp Date Paste or maple syrup
• 1/2 tbsp onion granules
• 1 clove garlic, finely minced
• 1 1/2 tbsp nutritional yeast (optional)
• fresh herbs of choice (rosemary, oregano, chives), minced
• freshly ground black pepper, to taste

Method

First, prepare your mise en place. Including the making of the Fruit Paste. Alternatively, you could another sweetener of choice.

In small bowl, whisk all ingredients together well. If using a container such as a jar, pour all ingredients into the container, close with a lid and shake vigorously.

Use as a delicious dressing, or pour over cooked potatoes with fresh basil and sliced roasted peppers for a delicious side dish.

Chef's Notes

This versatile dressing and/or marinade can be made in advance, allowing the flavors to meld together.

18 Comments

  • Karin C
    Karin C
    Is this the same as nutritional yeast flakes?
  • Ken R Rouxbe Staff
    Ken R
    Yes it is. They are usually sold as "flakes." ~Ken
  • Valerie K
    Valerie K
    Can Onion Powder be used in place of Onion Granules?
  • Sandi W
    Sandi W
    Can you freeze this to use at a later date?
  • Eric W Rouxbe Staff
    Eric W
    Yes, you can, Sandi. Upon thawing, there will likely be some separation...just reincorporate the ingredients and you will be good to go!
  • Linda  M
    Linda M
    This is fabulous! Next time I'll cook my potatoes a bit longer, but still, it was soooooo good. And lots of leftovers so I'll bet it to be even better tomorrow. Thanks Chad and staff!
  • Jim V
    Jim V
    What is the shelf life on this dressing?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jim and thanks for your question. So the shelf life of salad dressings varies somewhat but generally speaking, vinaigrettes can be kept refrigerated for up to 2 weeks. I hope this helps! Thanks for learning with Rouxbe. Chef Kirk
  • Kerri V
    Kerri V
    Hi, Can I use a light soy sauce instead of tamari?
  • Eric W Rouxbe Staff
    Eric W
    Kerri, yes, you can. The results are quite nice, but adjust the vinegar, as desired.
  • Stephanie F
    Stephanie F
    Having trouble getting tamari in Japan. Your comment above says I can use soy sauce, but what did you mean by adjust the vinegar? By how much? Thank you!
  • Eric W Rouxbe Staff
    Eric W
    The vinegar, soy sauce, and sweetener are the biggest taste components, so achieve balance with the vinegar. The adjust, as you think it may be needed, is 'to taste'.
  • Fareen E
    Fareen E
    Are onion granules the same as onion powder?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Fareen - great question, thank you. So you can use onion granules and powder interchangeably, for the most part. Essentially, onion powder is dehydrated, ground onion - the onion is ground into a fine, flour-like substance. Onion granules, on the other hand, while also ground, tend to be coarser - same great flavor however! Personal preference typically prevails here. I hope this helps! Chef Kirk
  • Amelia G
    Amelia G
    I cannot find nutritional yeast in Mexico, it says it is optional but what is the purpouse of this ingredient? Thanks
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Amelia - Thanks for your question. So you certainly don't need to include the nutritional yeast (or nooch) in this recipe. Nutritional yeast has become a fairly well used ingredient in vegan kitchens because, from a flavor perspective, it’s a nice substitue for chicken broth or cheese. But again, not necessarily required for this recipe. I hope this helps! Chef Kirk
  • Daniel B
    Daniel B
    How much of the fresh herbs, rosemary = , oregano = or chives = , would be appropriate for the quantity referred in this recipe. I understand that it is a question of taste but i haven't use fresh herbs and spices for that matter in my cooking and would need a bit of guidance. Is this a recipe that can be easily double using the same ratio? And finally, would you use this vinaigrette to marinate tofu or tempeh. Thank you your time.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Daniel and thanks for your question. Your instincts are great - I'd start with a TBSP of each herb (minced or torn) and then adjust your flavor profiles from there. You can also mix it up a bit depending on what's on hand. For example, I've made this recipe with only tarragon before and it was excellent. And yes, you can marinate tofu or tempeh but I would suggest brushing it on - perhaps not submerging the product in the dressing - temper the amount until you find the right balance. I hope this helps and thanks for cooking with Rouxbe! Chef Kirk

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