Ingredients:
3/4 cup olive oil
3 tbsp balsamic vinegar
2 tbsp sugar
2 tbsp sugar
1 ½ tsp Dijon mustard
1 large shallot- quartered
2 cloves garlic
½ tsp sea salt
½ tsp fresh ground black pepper
Directions:
Process until well
blended. Keeps well in refrigerator for approximately 2 weeks. Makes approximately 3/4 cup.
yours is the best. i added some fresh cilantro to further these flavors...but you have the actual recipe!
ReplyDeleteI worked at the CCF for about 3.5 years, but never was a prep cook. I worked on the kitchen line and ordered product, so I tried this. It's not a bad copy, but not nearly as sweet as the original. Double the sugar and you almost have it nailed.
ReplyDeleteI felt the opposite from J West. I made this recipe the same day as coming home from Cheesecake Factory & thought this recipe was way more sweet than the cheesecake factory dressing. I then tried only using half the sugar and it tasted way better and authentic to me. Thanks for the recipe!
ReplyDeleteI agree! The nutritional information on the real dressing is only 1 gram per 2 table spoons so it does t have added much sugar.
ReplyDeleteYou need to add a little soy sauce and a couple TBS of red wine vinegar and cut the sugar down to half.
ReplyDeleteMY awesome Balsamic Vinegrette
ReplyDelete1 Cup EVOO
1/3 Cup balsamic vinegar
1 tsp heaping Dijon mustard
Juice a small lemon
Fresh garlic volume = 4+ chick peas*
4+ chunks fresh or frozen pineapple**
*to taste
**add more to sweeten more
What do you mean “fresh garlic volume =4+cuckoo peas”. I’m curious to make it right!!
ReplyDelete