Finely mince the garlic and shallots until they’re nearly paste-like. Combine them in your mixing bowl with the balsamic vinegar and red wine vinegar. Let this mixture sit undisturbed for 5-10 minutes. This crucial step “pickles” the aromatics slightly, mellowing their raw bite and infusing the vinegar with aromatic depth-a technique that separates restaurant-quality vinaigrette from ordinary dressing.

Add the sugar, soy sauce, Dijon mustard, sea salt, and ground black pepper to your vinegar mixture. Whisk vigorously until the sugar and salt crystals dissolve completely, about 30-45 seconds. The mixture should appear slightly cloudy and well-combined. The Dijon mustard acts as a natural emulsifier, helping to stabilize the final dressing.

This is the most important step for achieving that signature Cheesecake Factory vinaigrette texture. While whisking constantly and vigorously, begin drizzling in the canola oil in a very thin, steady stream. Once the canola oil is incorporated, continue with the extra virgin olive oil in the same manner. The constant whisking motion creates tiny oil droplets suspended in the vinegar base, forming a creamy, stable emulsion. Your dressing should appear smooth and slightly thickened.

Sample your vinaigrette and adjust seasoning if needed. If it’s too acidic, add a pinch more sugar. If it needs more depth, a few extra drops of soy sauce work wonders. For more brightness, add a splash of vinegar. The beauty of homemade dressing is customizing it to your exact preferences.

Transfer your finished Cheesecake Factory vinaigrette dressing to a clean glass jar or bottle with a tight-fitting lid. The canola oil keeps the dressing liquid even when refrigerated, but give it a good shake before each use to re-emulsify.