This tangy balsamic dressing can also be used as a marinade for steaks, chicken, pork tenderloin and really any meat your family loves. We love this on a beef tenderloin during the holidays or a simple salad during the busy days of summer. I do thin this out for salad dressing using a little water. The ketchup does add a thickness to it but don’t skip this ingredient, it gives it a nice sweetness. The original recipe I believe called for Heinz 57 sauce. My home canned ketchup, which is in the Balls complete Book of Home canning, has a nice spice to it, and I feel it is just as good as the store bought 57 sauce.
Ingredients
- 1/2 Cup Olive Oil
- 1/2 Cup Balsamic vinegar
- 1/2 cup sugar
- 1/4 teaspoon celery seed
- 1/2 cup ketchup, (I used my home canned ketchup)
- 1 clove garlic, minced
- 1 teaspoon chives, finely chopped
- salt and pepper
Directions
Combine all ingredients and mix well. If using this as a marinade, pour over meat and let rest in the refrigerator overnight. For a salad dressing mix together, add a little water if the consistency is thick and store in a mason jar or your favorite dressing bottle. Enjoy this tangy balsamic dressing with your family this summer! It’s a great marinade for grilling as well.
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