Chef Scotty’s Housemade Balsamic Vinaigrette

Prep Time

15 minutes. Makes 8 Servings.
Chef Scotty making balsamic vinaigrette


  • 1 c. Balsamic Vinegar
  • 1 c. Chopped and Peeled Shallots (red onion may be substituted)
  • 1 c. Brown Sugar
  • 2 Tbsp. Dried Tarragon Leaves
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Ground Black Pepper
  • 3 c. Vegetable Oil

Recipe Preparation

1. Place balsamic vinegar, shallots, brown sugar, dried tarragon leaves, kosher salt, and black pepper in a blender or food processor. Blend until thoroughly mixed.

2. While the processor is running, slowly pour in vegetable oil.

3. Store under refrigeration in a sealed container for up to 7 days. Shake well before use.

Chef Scotty Petersen is head chef and part-owner of Speak EZ Lounge in Grand Rapids, Michigan. Chef Scotty prides himself on running his operation the hard way, without cutting corners.

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