How to Make a Basic Vinaigrette, Marinade and Balsamic Reduction

Posted on: June 5th, 2014


Mix equal amounts of our Ultra Premium Olive Oil or Specialty Oil with our Aged Balsamic Vinegar to create a delicious, well-balanced vinaigrette.  Be sure to whisk or emulsify before using. View a list of pairings.


Any vinaigrette can be used as a marinade for meat and vegetables or to baste while roasting or grilling. Alternatively, use your favorite marinade recipe but use our Ultra Premium Olive Oil and Aged Balsamic for an amazing improvement in flavor and health benefits! Marinate any type of meat. The balsamic vinegar will make the meat very tender. Our flavor combinations are endless!

Ideas to get you started (Add garlic, salt, pepper, herbs to taste if desired):

  1. Marinate shrimp or fish using Pineapple Balsamic Vinegar mixed with Persian Lime Ultra Premium Olive Oil. Add some cilantro into the mix! Do you love garlic? Add a clove or two to the vinaigrette/marinade! Make extra to drizzle over some salad greens and call it dinner!
  2. Marinate pork or beef with Espresso or Traditional Balsamic Vinegar mixed with Garlic Ultra Premium Olive Oil.
  3. Marinate chicken with Sicilian Lemon White Balsamic mixed with Tuscan Herb Ultra Premium Olive Oil.

Balsamic Vinegar Reduction

Our Aged Balsamic Vinegars are already more dense and flavorful than balsamic vinegar that you may have purchased elsewhere and making a reduction isn’t necessary. That said, it’s fun to experiment with creating even more thick and syrupy balsamic vinegar reductions to drizzle over salads, appetizers, meats and desserts!

Here’s how:

  1. Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the vinegar to a boil, reduce heat to low and simmer while stirring occasionally.
  2. Simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency).
  3. Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.