Soy-Balsamic Vinaigrette Recipe


Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio of ingredients, scaling down to fit in one bottle. Cover the top and shake before each use.

Recipe Facts

Active: 3 mins
Total: 3 mins
Makes: 1 quart

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  • 2 cloves garlic, grated on a microplane grater
  • 2 teaspoons dijon mustard
  • 1 small shallot, grated on a microplane grater
  • 2 cups canola oil
  • 1 cup extra-virgin olive oil
  • 6 tablespoons Balsamic vinegar
  • 6 tablespoons Sherry vinegar
  • 4 tablespoons soy sauce
  • Kosher salt and freshly ground black pepper to taste


  1. Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.

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