A quick and easy recipe for making your own Balsamic Vinaigrette from simple ingredients. Silky smooth, tangy, and subtly sweet, this dressing stores well in the fridge and elevates everyday salads.
Making salad dressing at home is simple and rewarding. Once you taste a homemade vinaigrette, the bottled varieties won’t look as appealing. This homemade balsamic vinaigrette is a staple: smooth and pourable, with a pleasant balance of tang, sweetness, and bright olive oil flavor. It’s versatile and fast to prepare.
What’s in Balsamic Vinaigrette
Only a handful of pantry staples are needed to make a vinaigrette that tastes better and costs less than many store-bought dressings. Here are the key ingredients and easy swaps you can use.
- Balsamic vinegar. A good-quality aged balsamic has richer, sweeter, and milder flavor. Because the vinegar is a primary flavor in this dressing, choose the best you can within your budget.
- Honey. A small amount of honey adds natural sweetness and rounds out the acidity. Reduce it for a tangier dressing, or substitute maple syrup or agave for a different nuance.
- Dijon mustard. Dijon gives a bright, tangy edge and also helps emulsify the dressing. Whole-grain or standard mustard can work as alternatives.
- Olive oil. Extra virgin olive oil brings clean, smooth flavor. If you prefer, use avocado oil or another neutral oil for a milder profile.
- Sea salt and black pepper.
- Garlic powder. Many recipes call for fresh garlic, but garlic powder keeps the texture silky and increases shelf life. If you prefer fresh garlic, use one finely minced clove.
How To Make Balsamic Vinaigrette
- Whisk the balsamic vinegar, Dijon mustard, honey, salt, pepper, and garlic powder together until blended.
- Slowly add the olive oil while whisking vigorously until the dressing becomes smooth and slightly thickened.
That’s all there is to it. For an even thicker, creamier texture, pulse the ingredients in a blender or small food processor — the result will be almost syrupy and very clingy to greens.
How To Store Balsamic Vinaigrette
Make a larger batch and keep it chilled so a fresh homemade dressing is always on hand. Store the vinaigrette in a mason jar or airtight container in the refrigerator for about 3–4 weeks. Separation of oil and vinegar is normal; shake the jar well before each use.
More Homemade Salad Dressings
If you like this vinaigrette, try other simple homemade dressings such as Italian, Greek, creamy poppy seed, cilantro-lime vinaigrette, or a lime-forward Caesar. Homemade dressings are quick to make and let you control flavor and ingredients.
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Easy Balsamic Vinaigrette
5
5
20 tablespoons
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/8-1/4 teaspoon garlic powder
- 15-20 cranks fresh-ground black pepper
- 3/4 cup extra virgin olive oil
Instructions
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Combine the balsamic vinegar, honey, Dijon mustard, sea salt, garlic powder, and black pepper in a small bowl. Whisk until the ingredients are fully blended.
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Slowly pour in the olive oil while whisking vigorously until the dressing is smooth and slightly thickened. Transfer to a tightly sealed jar and refrigerate.
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Shake well before serving. Keeps 3–4 weeks in the fridge.
Last step!
If you make this recipe, please leave a review and rating to let others know how it turned out. Your feedback supports the creator and helps improve the recipe for everyone.
Nutrition Estimate
Carbohydrates: 2 g,
Protein: 1 g,
Fat: 8 g