Balsamic Vinaigrette Recipe

My Balsamic Vinaigrette Recipe is ready in minutes and keeps for weeks in the fridge! Great on salads and meats, or drizzled in wraps.

Author: Donna Elick

Servings: about 1 cup

Prep Time5

Total Time5

Ingredients

1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey optional
1 clove garlic minced (optional)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Instructions

WHISK BASE: In a small bowl, add ¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey if using, 1 clove minced garlic if using, 1 teaspoon kosher salt, and ½ teaspoon fresh ground black pepper. Whisk until smooth and well combined.
EMULSIFY: Slowly drizzle in ½ cup extra virgin olive oil while whisking constantly. Continue whisking until the dressing thickens slightly and looks smooth and glossy.
TASTE AND ADJUST: Taste the vinaigrette and adjust seasoning if needed.
STORE: Transfer to an airtight container and refrigerate for up to 2 weeks. Shake well before serving.

Notes

Blender Option: Add all ingredients to a blender and blend for 20 to 30 seconds. The dressing will be slightly thicker but just as flavorful.

Sweetness Tip: Honey balances the acidity of balsamic vinegar. Adjust the amount depending on how sweet you prefer your dressing.

Consistency Tip: If the dressing is too thick, whisk in a little more olive oil. If too thin, add a small amount of Dijon mustard to help thicken.

Variations:
Use maple syrup or agave instead of honey.
Swap balsamic vinegar for red wine vinegar or apple cider vinegar.
Use avocado oil in place of extra virgin olive oil.

Serving Ideas: Toss with leafy salads, drizzle over roasted vegetables, spoon over grilled chicken, or use in wraps.

Nutrition