Balsamic Vinaigrette

Balsamic Vinaigrette

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This is the recipe for the house dressing I served at the Acme Cafe.  We went through it like crazy! It was used for the salads, it was also what I marinated my chicken breast in, and it is the base for the wonderful pasta salad we served.  

Simply Maurie Kay’s Balsamic Vinaigrette

Yield = 8 Cups


  • ¾ cup balsamic vinegar
  • ¾ cup red wine vinegar
  •  2 TBS dried basil
  • 2 TBS dried oregano
  • 3 TBS Cavendars Greek Seasoning
  • 2 TBS spicy mustard
  • 6 cloves garlic shelled and tipped
  • 1 bunch green onions (no white ends and chopped)
  • 1 ½ cups olive oil
  • 4 ½ cups vegetable oil
  • ½ cup grated parmesan cheese

In a blender, combine the balsamic and red wine vinegar with the basil, oregano, Greek Seasoning, mustard, garlic, and green onions.  Once blended well pour into a metal pot that is large enough to hold the additional ingredients. Use a stick blender and emulsify the oils into the mixture.  In other words, slowly pour the oils into the mixture while using the stick blender. Then stick blend the grated parmesan cheese into the mixture as well.  

If you would like to see the tutorial for this dressing, it will be posted on my IGTV on Instagram @simplymauriekay.


Maurie Kay

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