This fig balsamic dressing is a creamy, sweet, and tangy sauce infused with balsamic vinegar and fig jam. The best way to add bold fall flavors to your veggies.
Key Ingredients and Substitutions
- Balsamic Vinegar: Some brands can be a little sharper in flavor, so be aware to taste dressing and adjust oil and sweetener as needed. You can also use white balsamic vinegar.
- Mustard: Dijon mustard will work the best here.
- Fig Jam: This can work with other jams you love. To keep if more in the fall theme of flavors, apricot jam or apple butter can be great alternatives.
- Shallot: Can also work with 1/4 cup minced red onion.
- Garlic: Fresh garlic is best! This will not work with jarred minced garlic.
- Olive oil: You can also use a more neutral in flavor oil if desired.
- Red pepper flakes: Will add a little touch of spice, but you can leave it out if you are not a fan of spice.
How to Make Creamy Fig Balsamic Dressing
Heat the olive oil in a small saucepan over medium-low heat. Add the shallot and garlic cloves and stir occasionally until golden, about 2-3 minutes.
Transfer the garlic, shallot, and oil to a blender cup along with the fig jam, mustard, vinegar, red pepper flakes, 1/4 teaspoon kosher salt and 2 tablespoon ice water. Blend on high until completely smooth.
If too thick, add 1 tablespoon of ice water at a time while blending until at your desired consistency. Taste and adjust salt, sweetness and acidity as needed using the tips in the notes.
Expert Tips
- Adjust the sweetness. If you feel your jam is not sweet enough for this dressing, add 1-2 tsp maple syrup at a time until you reach your desired sweetness.
- Blend in ice or ice cold water. This is my way of adding water in to adjust consistency while also helping to chill the dressing faster.
- Adjusting acidity. If the vinegar is too sharp, you can tone down the acidity by blending in a little more water, maple syrup or oil. Use water or maple syrup if the dressing is tangy on the thicker side. If the dressing is tangy and too thin, stream in a little more oil.
Frequently Asked Questions
Once prepped, store the dressing in an airtight container in the fridge for up to 7 days.
The oil will help create a more velvety and balanced flavor for the dressing. If you choose to use no oil, add the shallots and garlic to a cast iron pan and allow to char for a few minutes each side. Adjust the creaminess of the dressing with more water or maple syrup as needed.
Ways to Enjoy This Dressing
This dressing was originally created to complement this shredded brussels sprout salad, but it can work as a standalone dressing that you can use to pair or use as a dip for some baked tofu or your favorite veggies and greens.
More Condiments to Try
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Description
This fig balsamic dressing is a creamy, sweet, and tangy sauce infused with balsamic vinegar and fig jam. The best way to add bold fall flavors to your veggies.
- Heat the olive oil in a small saucepan over medium-low heat. Add the shallot and garlic cloves and stir occasionally until golden, about 2-3 minutes.
- Transfer the garlic, shallot, and oil to a blender cup along with the fig jam, mustard, vinegar, red pepper flakes, 1/4 teaspoon kosher salt and 2 tablespoons ice water. Blend on high until completely smooth. If too thick, add 1 tablespoons of ice water at a time while blending until at your desired consistency. Taste and adjust salt, sweetness and acidity as needed using the tips in the notes.
- Store in fridge until ready to enjoy.
Notes
Adjust the sweetness. If you feel your jam is not sweet enough for this dressing, add 1-2 tsp maple syrup at a time until you reach your desired sweetness.
Blend in ice or ice cold water. This is my way of adding water in to adjust consistency while also helping to chill the dressing faster.
Adjusting acidity. If the vinegar is too sharp, you can tone down the acidity by blending in a little more water, maple syrup or oil. Use water or maple syrup if the dressing is tangy on the thicker side. If the dressing is tangy and too thin, stream in a little more oil.
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