Bring the flavors of New Orleans to your kitchen with this Instant pot red beans and rice recipe made from scratch. It does not require much of your active time, and yet you will have this really delicious, super flavorful bean gravy perfect to be mopped up with some cornbread and rice!!
I really didn’t have much knowledge about Cajun or Creole cuisine until life brought me to Louisiana 5 years ago! And since then we have visited our favorite Cajun restaurants occasionally, just to kind of taste it all! I love the kick the food has, the spice is quite different from the kind that I’m used to in Indian food. Nonetheless, we love it!
I’ve been to New Orleans twice now and had the opportunity to sample some local cuisine like gumbo and etoufee! We had the best beignets and coffee at Cafe Du Monde. If you visit New Orleans, you have to stop by that cafe and enjoy these delights! As we were heading back home, I thought to myself, I must add these dishes to our meal rotations. Something different is always welcomed!
I can’t believe that in these 4 years of blogging I haven’t shared a single recipe from the Cajun or Creole cuisine, such a shame indeed! Honestly, I find shooting pictures of these dishes quite difficult, the monotone color of the food is quite a challenge.
- What are the ingredients required to make Instant Pot red beans and rice?
- How do you make Southern red beans in an electric pressure cooker?
- You may also enjoy these easy Instant Pot recipe
- How to make Instant Pot red beans and rice from scratch – Step by step instructions
- Instant Pot Red Beans And Rice With Sausage Recipe
What are the ingredients required to make Instant Pot red beans and rice?
Southern red beans and rice, originally a Creole dish, is made with some pretty unique ingredients that are local specialties.
- Dried red or kidney beans
- Cajun/Creole Holy Trinity i.e onions, celery, and bell pepper. This forms the base of the gravy
- Andouille (pronounced as ahn-doo-wee) sausage used in the Creole/Cajun cuisine is of French origin that was introduced into Louisiana by the French immigrants. It is spicy, smoky and flavors up the humble beans really well.
- Pickled pork: Another interesting ingredient used in the authentic Louisiana red beans and rice recipe is the use of pickled pork, a staple of Cajun and Creole cuisine. The use of pickled pork is to add fat, salt, and acidity to the dish. I’ve skipped pickled pork and added a splash of apple cider vinegar, in the end, balsamic vinegar would be a good option too.
- Ham bone or ham hock: Red beans and rice were usually made on Mondays in New Orleans and areas nearby, as it was supposed to be laundry day. So the women would cook up a pot of beans with the leftover ham bone from Sunday’ dinner to flavor up the beans. The pot simmered all day while they did their washday chores. Washdays have become obsolete now, I doubt anyone follows that anymore, but red beans and rice still remain a favorite and is always on the menu for gatherings and occasions.
- Seasoning mix , more on that below!
- Besides these, you will need some liquid either water, or chicken broth to cook the beans.
- White rice, which can be cooked separately once you set the timings on the Instant Pot for the beans. I’m not sure if the Pot-in-Pot (PIP) method of cooking rice would work here, as the time taken to cook the beans is lesser than that required for brown rice and more than that required for white rice. So the texture of the rice would be off.
Beans and rice is a familiar combination. I’ve grown up eating the Indian version of this dish, known as rajma chawal , a North Indian staple dish, in fact. Kidney beans are known as rajma in Hindi, chawal is rice. And besides this being popular in India, rice and beans are pretty much a staple in other countries like Jamaica, Puerto Rico, Mexico, Haiti, and a few others!
For this Instant Pot Red Beans and Rice recipe, I’ve used my homemade spice mix, which consists of
- Cayenne pepper
- Paprika
- Dried mixed herbs like parsley, oregano, and thyme
- Salt and pepper
You can skip the hassle of making your own spice mix and use the commercial Cajun seasoning, which comes in 3 different spice strengths. Pick the one that would suit your heat tolerance.
Making the spice mix at home gives you control of the spice and sodium levels too as the readymade Cajun seasoning is usually a little high on salt, so you may have to skip adding any salt at all in the recipe.
This electric pressure cooker red beans and rice is a quick take on the authentic red beans and rice, which practically takes all day to cook. With the pressure built up, cook time, and natural pressure release time, the entire dish is ready within 1 hour, 45 minutes to be precise.
During that time you can prepare the rice and cornbread, so you have a really delicious meal ready with minimal effort and no constant monitoring.
How do you make Southern red beans in an electric pressure cooker?
To make this Instant Pot red beans and rice, you need to
- Soak the dried red beans for about 8-10 hours in water. I strongly recommend you do not skip this step. It just takes 5 minutes of your time and reduces the cooking time in half. That alone is a good reason to not skip it, keeping aside the controversial digestive issues. If at all, you forget to soak, you can still make this, you have to increase the cooking time to 40 minutes. You can find more instructions in the notes.
- Next, sauté the sliced andouille sausage, the holy trinity of Cajun cuisine, garlic with some Creole or Cajun seasoning Tony Chachere’s.
- Add the drained soaked beans, liquid, bay leaves, and pressure cook followed by a natural pressure release.
That’s about it! There’s an additional step that you can do, by blending some of the cooked beans to add some creamy texture to the gravy. It makes it so much better.
But this is a matter of your personal preference. You can adjust the consistency of the gravy as you like. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls.
SIDE DISHES
Sausage, beans, and rice! Seriously you don’t really need anything else, except for some cornbread if you may! But if you still looking for some sides to serve along with this Cajun rice and beans following are some you can try.
Collard greens or mustard greens cooked with bacon and onion is a popular choice to serve along with beans and rice, so you could consider that. Besides some green salad, would also add a light and fresh element.
If you’ve enjoyed Popeyes red beans and rice, then I can guarantee for sure that once you make your own homemade red beans and rice, you may never go back to eating that at Popeyes! Don’t get me wrong, we love Popeyes, but let’s just say that’s not the best place to enjoy this Southern delight!
Making red beans and rice is now super easy, all done within a fraction of time, thanks to our super gadget, the Instant Pot! I won’t say my version of this New Orleans classic is authentic as I’ve skipped the ham hock and pickled pork, but it tastes amazing nonetheless. So do give it a go 🙂
You may also enjoy these easy Instant Pot recipe
- Creole Jambalaya
- Carrot ginger soup
- Lentil Curry
- Chicken noodle soup
- Spaghetti with meat sauce
- Pot roast
How to make Instant Pot red beans and rice from scratch – Step by step instructions
Step 1: Soak the beans
Sort 1 pound of red beans, discard any stones or debris. Rinse the beans under running water, soak the beans overnight in about 7-8 cups of water.
Step 2: Chop the veggies
Chop up 1 large onion, 4 celery ribs, and 1 medium green bell pepper.
Step 3: Slice the sausage
Slice 12 oz of andouille sausage into 1/4 inch thick slices
Step 4: Saute the sausage
Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add 2 teaspoons of oil, once it heats up, add in the sliced andouille sausage, and sauté until the edges of the sausage begin to brown.
Step 5: Add the holy trinity and minced garlic
Add the chopped veggies, sauté for another 4-5 minutes or until the onions turn translucent.
Add 1 tablespoon of minced garlic, and sauté for another 30 seconds.
Step 6: Add the seasoning mix
Add the spice mix (1 teaspoon each of kosher salt, black pepper, thyme, oregano, paprika, 1 tablespoon of dried parsley, and 1/4 to 1 teaspoon of cayenne pepper) and mix well.
Step 7: Add the beans, chicken stock, and bay leaves
Drain the beans, discard the water. Add the drained beans to the sausage-veggie mixture, along with 4 cups of chicken broth, and 2 bay leaves. Mix well.
Step 8: Pressure cook
Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 18 minutes), after which the timer will start.
Step 9: Natural pressure release (NPR) for 20 minutes
Let it depressurize naturally for 20 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the silver pin drops, turn the knob to venting and open the lid.
Step 10: Blend some of the beans with the liquid
Discard the bay leaves. There will be liquid in the pot, at this stage you can turn on the saute button and cook uncovered so that the liquid reduces, mash some beans with the back of a ladle to thicken the gravy. Or transfer 1 cup of the cooked beans along with some of the liquid and blend it. Transfer the pureed beans to the pot, and cook for another 4-5 minutes. You will see the gravy thickening up.
Step 11: Serve
Taste and adjust seasonings as required. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls. Serve over cooked white rice. Garnish with minced parsley, scallion greens, and some hot sauce.
Notes
- Some people prefer adding the sautéed sausage towards the end of cooking. If you prefer it that way, then reserve the sautéed sausage and add it back to the pot after it depressurizes in step 11, cook on sauté, set to normal, for 5-6 minutes or until the gravy reaches the desired thickness.
- Stovetop red beans and rice: Follow the same steps in a heavy-bottomed pot, from step 1 to 8. Cover the pot and simmer for about 2 hours, or until the beans are tender. You may need to add double the amount of broth or water or a mix of both, so keep a check every 10-15 minutes.
- For a vegetarian Instant Pot red beans and rice recipe , use vegan sausage or skip it altogether, use vegetable broth or water.
- If using canned beans, use about 3 (15-oz) kidney beans, drained. PRESSURE COOK on HIGH for 8 minutes, with a natural pressure release. Depending on the consistency you prefer, mash some beans, or turn on the ‘SAUTE’ button, set to NORMAL and simmer for a few more minutes.
- You can also use Camellia red kidney beans instead of the small red beans. Pressure cook on high for 25 minutes with a natural pressure release.
- For a low carb version, serve this Instant Pot red beans and rice with cauliflower rice instead.
- Substitute the spice mix with 1/2 tbsp or so to taste, with your favorite Cajun or Creole seasoning.
- I haven’t tried making this with unsoaked dried beans, but if you do, you will definitely need to add at least 6 cups of liquid, and pressure cook on high for about 40 minutes. If the beans are not soft enough, pressure cook for another 10 minutes, with a quick release.
- Reheat refrigerated leftovers with more chicken broth or water to loosen the gravy.
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Instant Pot Red Beans And Rice With Sausage Recipe
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb small dry red beans/kidney beans
- 12 oz andouille sausage, substitute with any other smoked sausage
- 1 large onion, diced finely
- 4 celery ribs, diced finely
- 1 green bell pepper, seeded and diced finely
- 1 tbsp minced garlic
- 4 cup low-sodium chicken broth or water
- 2 bay leaves
- 2 tsp oil, or oil spray to grease the bottom of the steel pot
Spice mix
- 1 tsp salt
- 1 tsp black pepper
- 1/4 to 1 tsp cayenne pepper, adjust as per desired heat
- 1 tsp thyme
- 1 tbsp dried parsley
- 1 tsp oregano
- 1 tsp paprika
Other ingredients
- 8 cups cooked white rice
- Apple cider vinegar, as needed
- Finely chopped fresh parsley, to garnish
- Scallion greens, to garnish
- Hot sauce, as required
Instructions
- Sort the beans, discard any stones or debris. Rinse the beans under running water, soak the beans overnight in about 7-8 cups of water.
- Chop up the veggies.
- Slice the sausage into 1/4 inch thick slices.
- Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add in the sliced andouille sausage, and sauté until the edges of the sausage begin to brown.
- Add the chopped veggies, sauté for another 4-5 minutes or until the onions turn translucent.
- Add the minced garlic, and sauté for another 30 seconds.
- Add the spice mix and mix well.
- Drain the beans, discard the water. Add the drained beans to the sausage-veggie mixture, along with the chicken broth, and bay leaves. Mix well.
- Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 18 minutes), after which the timer will start.
- Let it depressurize naturally for 20 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the silver pin drops, turn the knob to venting and open the lid.
- Discard the bay leaves. There will be liquid in the pot, at this stage you can turn on the saute button and cook uncovered so that the liquid reduces, mash some beans with the back of a ladle to thicken the gravy. Or transfer 1 cup of the cooked beans along with some of the liquid and blend it. Transfer the pureed beans to the pot, and cook for another 4-5 minutes. You will see the gravy thickening up.
- Taste and adjust seasonings as required. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls. Serve over cooked white rice. Garnish with minced parsley, scallion greens, and some hot sauce.
Notes
- Some people prefer adding the sautéed sausage towards the end of cooking. If you prefer it that way, then reserve the sautéed sausage and add it back to the pot after it depressurizes in step 11, cook on sauté, set to normal, for 5-6 minutes or until the gravy reaches the desired thickness.
- Stovetop red beans and rice: Follow the same steps in a heavy-bottomed pot, from step 1 to 8. Cover the pot and simmer for about 2 hours, or until the beans are tender. You may need to add double the amount of broth or water or a mix of both, so keep a check every 10-15 minutes.
- For a vegetarian instant pot red beans and rice recipe | meatless red beans and rice , use vegan sausage or skip it altogether, use vegetable broth or water.
- If using canned beans, use about 3 (15-oz) kidney beans, drained. PRESSURE COOK on HIGH for 8 minutes, with a natural pressure release. Depending on the consistency you prefer, mash some beans, or turn on SAUTE button, set to NORMAL and simmer for a few more minutes.
- You can also use Camellia red kidney beans instead of the small red beans. Pressure cook on high for 25 minutes with a natural pressure release.
- For a low carb version, serve this Instant Pot red beans and rice with cauliflower rice instead.
- Substitute the spice mix with 1/2 tbsp or so to taste, with your favorite Cajun or Creole seasoning.
- I haven’t tried making this with unsoaked dried beans, but if you do, you will definitely need to add at least 6 cups of liquid, and pressure cook on high for about 40 minutes. If the beans are not soft enough, pressure cook for another 10 minutes, with a quick release.
- Reheat refrigerated leftovers with more chicken broth or water to loosen the gravy.
- Recipe adapted from here .
Instant Pot Red Beans And Rice With Sausage Recipe
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb small dry red beans/kidney beans
- 12 oz andouille sausage, substitute with any other smoked sausage
- 1 large onion, diced finely
- 4 celery ribs, diced finely
- 1 green bell pepper, seeded and diced finely
- 1 tbsp minced garlic
- 4 cup low-sodium chicken broth or water
- 2 bay leaves
- 2 tsp oil, or oil spray to grease the bottom of the steel pot
Spice mix
- 1 tsp salt
- 1 tsp black pepper
- 1/4 to 1 tsp cayenne pepper, adjust as per desired heat
- 1 tsp thyme
- 1 tbsp dried parsley
- 1 tsp oregano
- 1 tsp paprika
Other ingredients
- 8 cups cooked white rice
- Apple cider vinegar, as needed
- Finely chopped fresh parsley, to garnish
- Scallion greens, to garnish
- Hot sauce, as required
Instructions
- Sort the beans, discard any stones or debris. Rinse the beans under running water, soak the beans overnight in about 7-8 cups of water.
- Chop up the veggies.
- Slice the sausage into 1/4 inch thick slices.
- Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add in the sliced andouille sausage, and sauté until the edges of the sausage begin to brown.
- Add the chopped veggies, sauté for another 4-5 minutes or until the onions turn translucent.
- Add the minced garlic, and sauté for another 30 seconds.
- Add the spice mix and mix well.
- Drain the beans, discard the water. Add the drained beans to the sausage-veggie mixture, along with the chicken broth, and bay leaves. Mix well.
- Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 18 minutes), after which the timer will start.
- Let it depressurize naturally for 20 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the silver pin drops, turn the knob to venting and open the lid.
- Discard the bay leaves. There will be liquid in the pot, at this stage you can turn on the saute button and cook uncovered so that the liquid reduces, mash some beans with the back of a ladle to thicken the gravy. Or transfer 1 cup of the cooked beans along with some of the liquid and blend it. Transfer the pureed beans to the pot, and cook for another 4-5 minutes. You will see the gravy thickening up.
- Taste and adjust seasonings as required. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls. Serve over cooked white rice. Garnish with minced parsley, scallion greens, and some hot sauce.
Notes
- Some people prefer adding the sautéed sausage towards the end of cooking. If you prefer it that way, then reserve the sautéed sausage and add it back to the pot after it depressurizes in step 11, cook on sauté, set to normal, for 5-6 minutes or until the gravy reaches the desired thickness.
- Stovetop red beans and rice: Follow the same steps in a heavy-bottomed pot, from step 1 to 8. Cover the pot and simmer for about 2 hours, or until the beans are tender. You may need to add double the amount of broth or water or a mix of both, so keep a check every 10-15 minutes.
- For a vegetarian instant pot red beans and rice recipe | meatless red beans and rice , use vegan sausage or skip it altogether, use vegetable broth or water.
- If using canned beans, use about 3 (15-oz) kidney beans, drained. PRESSURE COOK on HIGH for 8 minutes, with a natural pressure release. Depending on the consistency you prefer, mash some beans, or turn on SAUTE button, set to NORMAL and simmer for a few more minutes.
- You can also use Camellia red kidney beans instead of the small red beans. Pressure cook on high for 25 minutes with a natural pressure release.
- For a low carb version, serve this Instant Pot red beans and rice with cauliflower rice instead.
- Substitute the spice mix with 1/2 tbsp or so to taste, with your favorite Cajun or Creole seasoning.
- I haven’t tried making this with unsoaked dried beans, but if you do, you will definitely need to add at least 6 cups of liquid, and pressure cook on high for about 40 minutes. If the beans are not soft enough, pressure cook for another 10 minutes, with a quick release.
- Reheat refrigerated leftovers with more chicken broth or water to loosen the gravy.
- Recipe adapted from here .
This homemade balsamic vinaigrette recipe has the perfect combination of flavors, it has the right amount of tang and sweetness, plus so easy to whip up. It is perfect to be drizzled over a mix of salad greens, grilled meat or veggies!
Spring is almost here in south Louisiana! This means a switch from curries, soups, and stews to lighter meals. This summer I really want to incorporate more salads in my diet.
Y’all know that I’m not much of a salad person. There was a time when I thought a salad was just boring diet food. But over the past couple of months, I’ve learned to appreciate the benefits of a simple salad. There are a few salads which I really love no matter what the season is. Expect to be bombarded with a couple of salad and vinaigrette dressing posts through the next couple of months or so 😀
There is so much more to a salad than just tossing a couple of ingredients! To enjoy that restaurant quality salad, you really need to have a good vinaigrette to dress it up. I’ve never purchased a store-bought dressing for salads and have no intentions of doing so. After all a good quality olive oil and acid is all that you need to whip up some salad dressing.
Today, let’s talk about this balsamic vinaigrette dressing , which is so easy, and better when made at home. I’ve never tasted the store-bought stuff to compare, but I already know my homemade olive oil and balsamic vinegar dressing is incomparable! And I’m going to show you how to make it yourself, so you can enjoy your salad better.
- INGREDIENTS REQUIRED TO MAKE EASY BALSAMIc VINAIGRETTE
- HOW TO STORE HOMEMADE BALSAMIC VINAIGRETTE?
- YOU CAN ALSO USE THIS BALSAMIC VINAIGRETTE SALAD DRESSING ON THESE SALADS TOO
- STEP BY STEP INSTRUCTIONS TO MAKE BALSAMIC VINAIGRETTE | EASY BALSAMIC DRESSING RECIPE
- HOW TO MAKE BALSAMIC DRESSING?
- Balsamic Vinaigrette Recipe | How To Make Balsamic Dressing
INGREDIENTS REQUIRED TO MAKE EASY BALSAMIc VINAIGRETTE
The ingredients needed to make a basic balsamic vinaigrette are,
- Balsamic Vinegar: The quality of balsamic vinegar that you use will determine how your dressing tastes. I highly suggest using a really good quality aged balsamic vinegar for this balsamic salad dressing recipe. So you don’t need to break the bank, a 12$ bottle for 8 oz is pretty great to start off with it! The inexpensive balsamic vinegar that cost 2-3$ are usually more acidic and will create a very tangy dressing, depending on the ratio of oil and acid you use. Look out for a bottle that says ‘aged’. Aged balsamic vinegar has a mellow flavor, less acidic and is sweet. It is perfect for this sweet balsamic vinaigrette. You could consider using white balsamic, pomegranate balsamic vinegar too.
- Extra Virgin Olive Oil: You don’t need an expensive brand of olive oil, get the best you can. You could also use a herb infused olive oil. Or for a change skip olive oil and use other nut oil or simple salad oil. The taste of the dressing will change as per the oil you decide to use. I usually prefer a part of vinegar to three parts of oil in my salad dressing. But for this balsamic vinaigrette, I do 1:2 as the balsamic vinegar is not as acidic. You could even do 1:1 with a really good quality balsamic vinegar. Play around with the ratios until you find something that you like.
- Sea salt and freshly ground pepper, to taste
- Optional ingredients
- Mustard: A little bit of mustard helps in emulsifying the dressing. You can choose to go in with whole grain mustard or Dijon mustard. Please do not use yellow mustard!
- Sweetener: If you use a good quality aged balsamic vinegar, you may not need to add any sugar in this dressing. But if you’d like to add a touch of sweetness, consider adding honey, maple syrup, agave nectar, or granulated sugar etc Besides adding sweetness, honey also acts as an emulsifier.
- Herbs: You can use fresh or dried herbs like parsley, rosemary, basil etc for a little variation.
- Shallots, garlic, or ginger: You can add fresh or in the powdered form. This should depend on how big a batch you want to make. Please read the storage info below, and use fresh or dried herbs as per your batch requirements.
Besides these ingredients, you will need a bowl and whisk, a Mason jar or any other jar with a tight-fitting lid or a blender to mix the ingredients.
HOW TO STORE HOMEMADE BALSAMIC VINAIGRETTE?
If you use dried herbs, onion and garlic powder etc, the dressing will keep well for weeks, on the countertop at room temperature. The oil and vinegar may separate, simply give the bottle a good shake before you use.
If you use fresh herbs, shallots, garlic, or ginger etc in the dressing, store it in the refrigerator for up to a week. Fresh herbs and aromatics lower the acidity of the vinegar. I recommend making a small batch if you decide to use these fresh ingredients.
That’s all there is to make a really simple, quick and easy balsamic dressing at home. Unlike me, my DH enjoys salads frequently, and he thinks that this is the best balsamic vinaigrette recipe that’s great with any salad. I used this refreshing and delicious balsamic dressing to dress some spinach strawberry salad, which I will be sharing next.
YOU CAN ALSO USE THIS BALSAMIC VINAIGRETTE SALAD DRESSING ON THESE SALADS TOO
- Caprese Salad
- Watermelon salad
- Quinoa Chickpea salad
- Pear walnut salad
- Tortellini pasta salad
- Cucumber, tomato, and red onion salad
STEP BY STEP INSTRUCTIONS TO MAKE BALSAMIC VINAIGRETTE | EASY BALSAMIC DRESSING RECIPE
1.Add balsamic vinegar, Dijon mustard, sweetener (if using), garlic, dried herbs, salt, and pepper in a medium-sized bowl. Avoid using a steel bowl.
2.Slowly stream in the olive oil, and whisk until the dressing is emulsified. Alternatively, add all the ingredients in a jar, close with a tight-fitting lid and shake until emulsified or add everything in a blender and blend until emulsified.
NOTES
- Since aged balsamic vinegar is naturally sweet with a distinct tart flavor, I avoid adding any sweetener in this balsamic dressing. Add a teaspoon or so of honey/maple syrup/agave nectar or sugar for a touch of sweetness. If you use the regular balsamic vinegar which is more acidic, you will easily need a tablespoon or two of a sweetener.
- We prefer a 1:2 :: vinegar: oil ratio for this balsamic vinaigrette. You may use a 1:3 or 1:1 vinegar to oil ratio depending upon your preference.
- The dressing will keep well at room temperature for weeks, provided you have added dried herbs and aromatics. If using fresh herbs and garlic, refrigerate for up to 1 week. Thaw the dressing by placing the bottle from the refrigerator directly in a bowl of warm water.
HOW TO MAKE BALSAMIC DRESSING?
Balsamic Vinaigrette Recipe | How To Make Balsamic Dressing
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar, use a good quality aged balsamic vinegar
- 2 tsp whole grain or Dijon mustard
- 1 tsp honey/agave nectar/sugar, optional
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Add balsamic vinegar, Dijon mustard, sweetener (if using), garlic, dried herbs, salt, and pepper in a medium-sized bowl. Avoid using a steel bowl.
- Slowly stream in the olive oil, and whisk until the dressing is emulsified. Alternatively, add all the ingredients in a jar, close with a tight-fitting lid and shake until emulsified or add everything in a blender and blend until emulsified.
Notes
- Since aged balsamic vinegar is naturally sweet with a distinct tart flavor, I avoid adding any sweetener in this balsamic dressing. Add a teaspoon or so of honey/maple syrup/agave nectar or sugar for a touch of sweetness. If you use the regular balsamic vinegar which is more acidic, you will easily need a tablespoon or two of a sweetener.
- We prefer a 1:2 :: vinegar: oil ratio for this balsamic vinaigrette. You may use a 1:3 or 1:1 vinegar to oil ratio depending upon your preference.
- The dressing will keep well at room temperature for weeks, provided you have added dried herbs and aromatics. If using fresh herbs and garlic, refrigerate for up to 1 week. Thaw the dressing by placing the bottle from the refrigerator directly in a bowl of warm water.
I would love to hear from you if you do! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
