Kitchen operations
PrepSaucesTesting
Balsamic Vinaigrette
Practical kitchen SOP for consistent prep, holding, and service execution.
Recipe standard
1000 g
12 min prep time
Yield
1000 g
Prep time
12 min
Shelf life
5 days
Portion size
40 g
Ingredients
Base recipe quantities for standard production.
IngredientQuantityUnitNotes
High-oleic sunflower oil590mlStandard
Balsamic vinegar270mlStandard
Honey98gStandard
Dijon mustard25gStandard
Salt17gStandard
Black pepper2.5gStandard
Recipe scaler
Scale prep batches without unit conversions, costing, or inventory deduction.
IngredientOriginal qtyScaled qtyUnit
High-oleic sunflower oil590590ml
Balsamic vinegar270270ml
Honey9898g
Dijon mustard2525g
Salt1717g
Black pepper2.52.5g
Method
Step-by-step kitchen execution.
- 1
Add balsamic vinegar, honey, Dijon mustard, salt, and black pepper to a mixing container.
- 2
Blend or whisk until fully combined.
- 3
Slowly stream in high-oleic sunflower oil while blending to emulsify.
- 4
Taste and adjust seasoning if needed.
- 5
Store chilled in a labeled container.
Kitchen Notes
Holding, service, quality, and prep cues.
- Approximate yield is around 1 kg.
- Standard dressing portion is 40 g.
- Shake or blend again before service if separated.
- Label with prep date and expiry date.
Used In
Where this prep recipe supports menu assembly.