Rockenwagner's Balsamic Vinaigrette Dressing

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Recipe for Hans Rockenwagner's Balsamic Vinaigrette Dressing. Serve this dressing when making Hans' Garlic Flans with Arugula and Basil Salad


  • 2 teaspoons balsamic vinegar
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • pinch of freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 1 shallot, minced
  • 1 tablespoon chopped herbs (such as parsley, chives, chervil), optional


  1. Yield: 1/2 Cup
  2. In a small bowl or mini-food processor, combine the balsamic and red wine vinegars, salt and pepper. Whisk to blend and drizzle in olive oil in a thin stream, Whisking all the time. Stir in the shallot and the chopped herbs. The vinaigrette keeps for up to 2 days, tightly covered, in the refrigerator.