Toasted Almond Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018

Note:Why bother emulsifying your vinaigrette? Read aboutthe science of emulsions.

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

Recipe Facts

Active:3 mins
Total:3 mins
Makes:1 cup of vinaigrette

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  • 1/3 cup toasted almonds, chopped into rough 1/8th-inch pieces
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 tablespoons chopped herbs (parsley, tarragon, or basil work well)
  • 1/2 cup canola oil
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

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