Homestyle Balsamic Vinaigrette - 8 fl oz
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$5.49
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Homestyle Balsamic Vinaigrette - 8 fl oz
Most bottled vinaigrettes are built on soybean or canola oil cut with sugar and stabilizers. This one starts with 100% pure avocado oil — a monounsaturated fat base — emulsified with real balsamic vinegar, organic Dijon mustard, and fresh garlic and shallot purees, so the richness comes from the oil itself, not fillers.
- Whisk it over a caprese salad, use it as a marinade for grilled chicken or vegetables, or serve it as a dip alongside crusty bread
- Built on 100% pure avocado oil instead of the soybean or canola oil blends found in most conventional dressings
- Non-GMO Project Verified, glyphosate residue free, and certified gluten-free
Rich, tangy, and built for people who actually read the ingredient panel before they pour. This avocado oil balsamic vinaigrette pairs real balsamic vinegar (wine vinegar and concentrated grape must) with organic Dijon mustard, garlic and shallot purees, and a trattoria-style seasoning blend - all emulsified in 100% pure avocado oil rather than the soybean or canola oil base found in most grocery-shelf dressings.
Comes in an 8 fl oz glass bottle. Tapioca starch and tamarind seed gum keep the emulsion smooth without synthetic stabilizers, and pear juice concentrate rounds out the acidity instead of added refined sugar.
Pour it over salads, use it as a marinade base for grilled chicken, salmon, or roasted vegetables, or whisk a spoonful into a pan sauce for a quick balsamic reduction.
Certified gluten-free and Non-GMO Project Verified, with glyphosate residue testing behind it - a clean-label salad dressing for the pantry. With no soy, dairy, or grain-based ingredients, it fits neatly into paleo and low-carb eating styles, though the touch of pear juice concentrate means it's not strictly keto or carnivore-compliant. Store in the pantry before opening; refrigerate after opening and shake well, as natural separation of the oil and vinegar is expected.
Ingredients: Avocado Oil, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must), Water, Garlic Puree, Pear Juice Concentrate, Organic Dijon Mustard (Organic Distilled White Vinegar, Filtered Water, Organic Mustard Seed, Sea Salt, Organic Spices), Shallot Puree, Trattoria Seasoning (Salt, Spices, Onion Powder, Garlic Powder), Sea Salt, Garlic Pepper Seasoning (Black Pepper, Dehydrated Garlic, Salt, Dehydrated Onion, Green Bell Pepper, Red Bell Pepper, Parsley), Tapioca Starch, Tamarind Seed Gum, and White Pepper.
Common Questions
How does this compare nutritionally to a standard grocery-shelf balsamic vinaigrette?
A typical mass-market balsamic vinaigrette is built on soybean or canola oil and often includes added sugar or high-fructose corn syrup to balance the acidity, running 60-90 calories and 2-4g of sugar per 2-tablespoon serving. This dressing uses 100% avocado oil as its base and pear juice concentrate instead of refined sugar, landing around 110 calories, 11g of fat, and under 1g of sugar per 2-tablespoon serving. The fat profile also differs meaningfully: avocado oil is roughly 70% monounsaturated oleic acid, similar to olive oil, while soybean and canola blends used in conventional dressings lean more heavily on polyunsaturated omega-6 fats. You're getting a comparable calorie count but a different fat composition and no added sugar.
Why use avocado oil instead of soybean or canola oil in a dressing?
Avocado oil is naturally high in oleic acid, a monounsaturated fatty acid that research links to better lipid profiles compared to diets heavy in polyunsaturated seed oils. It also has a high smoke point, around 480°F, which means this dressing holds up well if you use it as a marinade base for grilled or pan-seared proteins without breaking down the way a lower-smoke-point oil would. Soybean and canola oils are cheaper and more common in commercial dressings, but they're more processed and carry a higher ratio of omega-6 fatty acids, which some nutrition research associates with pro-inflammatory effects when consumed in excess relative to omega-3s. Using avocado oil as the emulsion base is a deliberate swap toward a less refined, single-ingredient oil.
Does this fit a keto, paleo, or carnivore-adjacent diet?
For keto and paleo, yes: at roughly 11g of fat and 2g of net carbs per 2-tablespoon serving, it fits comfortably within standard macro targets for both approaches, and the ingredient list avoids soybean oil, canola oil, and added refined sugar, which paleo protocols typically exclude. It's also gluten-free, so it works for anyone avoiding gluten for celiac or sensitivity reasons. It's not appropriate for strict carnivore, since it contains vinegar, garlic, mustard, and plant-derived thickeners like tapioca starch and tamarind seed gum. If you're doing a modified carnivore or animal-based diet that allows small amounts of plant-derived flavoring, the fat-forward macro profile still works well as a marinade coating for meat.
What dishes work best with this dressing beyond salad?
It doubles well as a marinade base for grilled chicken thighs, salmon fillets, or flank steak — coat the protein and let it sit 30 minutes to 2 hours before cooking, since the vinegar's acidity helps tenderize without the harshness of straight vinegar. It's also good whisked into pan drippings after searing a steak or pork chop to build a quick balsamic pan sauce; just reduce it over medium heat for 2-3 minutes to thicken slightly. For roasted vegetables like Brussels sprouts, carrots, or asparagus, toss them in it before roasting at 400°F rather than after, since the sugars in the balsamic and pear juice concentrate will caramelize under heat. It also works as a finishing drizzle over caprese-style plates with tomato and fresh mozzarella.
What do the Non-GMO and glyphosate-free certifications actually verify?
Non-GMO Project Verified means an independent third party tested the ingredients and confirmed they fall below the 0.9% threshold for genetically modified content, which matters here since soy and canola derivatives (common in competing oils) are among the most commonly genetically modified crops. The glyphosate residue-free claim means the product has been tested for residues of glyphosate, the active ingredient in Roundup herbicide, and came back below detectable or accepted limits — this is a separate test from Non-GMO verification and addresses pesticide residue rather than genetic modification. The Certified B Corporation status is a broader business-practices certification covering environmental and social accountability, not a food-safety or ingredient claim. Together these three certifications cover genetic modification, pesticide residue, and corporate accountability, but each addresses a different question, so it's worth knowing they're not redundant.
Why does the dressing separate, and is that a quality issue?
Separation is expected and is actually a sign the emulsion doesn't rely on synthetic stabilizers to force a permanent blend. Tapioca starch and tamarind seed gum are used here as natural thickeners to slow separation and keep the emulsion smoother for longer than oil and vinegar alone, but they won't hold it indefinitely the way lecithin or polysorbate-based stabilizers do in some commercial dressings. Shake the bottle vigorously for a few seconds before each use to re-incorporate the oil and vinegar layers. This is standard behavior for any dressing built on real oil and real vinegar rather than heavily emulsified industrial formulations.
Comes in an 8 fl oz glass bottle. Tapioca starch and tamarind seed gum keep the emulsion smooth without synthetic stabilizers, and pear juice concentrate rounds out the acidity instead of added refined sugar.
Pour it over salads, use it as a marinade base for grilled chicken, salmon, or roasted vegetables, or whisk a spoonful into a pan sauce for a quick balsamic reduction.
Certified gluten-free and Non-GMO Project Verified, with glyphosate residue testing behind it - a clean-label salad dressing for the pantry. With no soy, dairy, or grain-based ingredients, it fits neatly into paleo and low-carb eating styles, though the touch of pear juice concentrate means it's not strictly keto or carnivore-compliant. Store in the pantry before opening; refrigerate after opening and shake well, as natural separation of the oil and vinegar is expected.
Ingredients: Avocado Oil, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must), Water, Garlic Puree, Pear Juice Concentrate, Organic Dijon Mustard (Organic Distilled White Vinegar, Filtered Water, Organic Mustard Seed, Sea Salt, Organic Spices), Shallot Puree, Trattoria Seasoning (Salt, Spices, Onion Powder, Garlic Powder), Sea Salt, Garlic Pepper Seasoning (Black Pepper, Dehydrated Garlic, Salt, Dehydrated Onion, Green Bell Pepper, Red Bell Pepper, Parsley), Tapioca Starch, Tamarind Seed Gum, and White Pepper.
Common Questions
How does this compare nutritionally to a standard grocery-shelf balsamic vinaigrette?
A typical mass-market balsamic vinaigrette is built on soybean or canola oil and often includes added sugar or high-fructose corn syrup to balance the acidity, running 60-90 calories and 2-4g of sugar per 2-tablespoon serving. This dressing uses 100% avocado oil as its base and pear juice concentrate instead of refined sugar, landing around 110 calories, 11g of fat, and under 1g of sugar per 2-tablespoon serving. The fat profile also differs meaningfully: avocado oil is roughly 70% monounsaturated oleic acid, similar to olive oil, while soybean and canola blends used in conventional dressings lean more heavily on polyunsaturated omega-6 fats. You're getting a comparable calorie count but a different fat composition and no added sugar.
Why use avocado oil instead of soybean or canola oil in a dressing?
Avocado oil is naturally high in oleic acid, a monounsaturated fatty acid that research links to better lipid profiles compared to diets heavy in polyunsaturated seed oils. It also has a high smoke point, around 480°F, which means this dressing holds up well if you use it as a marinade base for grilled or pan-seared proteins without breaking down the way a lower-smoke-point oil would. Soybean and canola oils are cheaper and more common in commercial dressings, but they're more processed and carry a higher ratio of omega-6 fatty acids, which some nutrition research associates with pro-inflammatory effects when consumed in excess relative to omega-3s. Using avocado oil as the emulsion base is a deliberate swap toward a less refined, single-ingredient oil.
Does this fit a keto, paleo, or carnivore-adjacent diet?
For keto and paleo, yes: at roughly 11g of fat and 2g of net carbs per 2-tablespoon serving, it fits comfortably within standard macro targets for both approaches, and the ingredient list avoids soybean oil, canola oil, and added refined sugar, which paleo protocols typically exclude. It's also gluten-free, so it works for anyone avoiding gluten for celiac or sensitivity reasons. It's not appropriate for strict carnivore, since it contains vinegar, garlic, mustard, and plant-derived thickeners like tapioca starch and tamarind seed gum. If you're doing a modified carnivore or animal-based diet that allows small amounts of plant-derived flavoring, the fat-forward macro profile still works well as a marinade coating for meat.
What dishes work best with this dressing beyond salad?
It doubles well as a marinade base for grilled chicken thighs, salmon fillets, or flank steak — coat the protein and let it sit 30 minutes to 2 hours before cooking, since the vinegar's acidity helps tenderize without the harshness of straight vinegar. It's also good whisked into pan drippings after searing a steak or pork chop to build a quick balsamic pan sauce; just reduce it over medium heat for 2-3 minutes to thicken slightly. For roasted vegetables like Brussels sprouts, carrots, or asparagus, toss them in it before roasting at 400°F rather than after, since the sugars in the balsamic and pear juice concentrate will caramelize under heat. It also works as a finishing drizzle over caprese-style plates with tomato and fresh mozzarella.
What do the Non-GMO and glyphosate-free certifications actually verify?
Non-GMO Project Verified means an independent third party tested the ingredients and confirmed they fall below the 0.9% threshold for genetically modified content, which matters here since soy and canola derivatives (common in competing oils) are among the most commonly genetically modified crops. The glyphosate residue-free claim means the product has been tested for residues of glyphosate, the active ingredient in Roundup herbicide, and came back below detectable or accepted limits — this is a separate test from Non-GMO verification and addresses pesticide residue rather than genetic modification. The Certified B Corporation status is a broader business-practices certification covering environmental and social accountability, not a food-safety or ingredient claim. Together these three certifications cover genetic modification, pesticide residue, and corporate accountability, but each addresses a different question, so it's worth knowing they're not redundant.
Why does the dressing separate, and is that a quality issue?
Separation is expected and is actually a sign the emulsion doesn't rely on synthetic stabilizers to force a permanent blend. Tapioca starch and tamarind seed gum are used here as natural thickeners to slow separation and keep the emulsion smoother for longer than oil and vinegar alone, but they won't hold it indefinitely the way lecithin or polysorbate-based stabilizers do in some commercial dressings. Shake the bottle vigorously for a few seconds before each use to re-incorporate the oil and vinegar layers. This is standard behavior for any dressing built on real oil and real vinegar rather than heavily emulsified industrial formulations.
- __Storage_Location:
- refrigerated
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Non-GMO