This creamy balsamic dressing only takes 5 minutes to prepare and is better than anything you can buy at the store.
When I make salads at home these days, I like to use my own dressing - from cilantro lime vinaigrette to lime Caesar dressing to basil lime vinaigrette.
Let's be honest though - the king of all dressings is a balsamic vinaigrette. But have you ever wondered why it tastes better at a restaurant than at home?
It's because they make it themselves at the restaurant. And now you can do.
This homemade balsamic vinaigrette has the perfect balance of vinegar, tang, sweetness and oil. After you realize how easy it is to make, you won't ever be buying some again at the grocery store. Trust me!
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Recipe Ingredients
- Balsamic vinegar - the better the quality, the better the taste.
- Honey - adds some sweetness.
- Dijon mustard - adds a nice pungent flavor.
- Garlic - more flavor.
- Salt and black pepper - enhances the flavor.
- Olive oil - helps emulsify the vinaigrette.
Step-by-Step Instructions
- In a medium bowl, add all of the ingredients except the oil and whisk together until combined.
- Add the oil and whisk until the dressing is fully emulsified. Serve immediately, or refrigerate in a sealed jar for up to a week.
FAQs
Oil and vinegar don't naturally mix so when you emulsify are combining two liquids that are normally separate.
You just haven't whisked enough or shaken in a mason jar. Just be patient and it will emulsify.
If it has been stored for some time, it will separate again, so just give the dressing a good shake.
Yes. You want to place in the fridge so it will last longer.
Because of the vinegar, a homemade balsamic vinaigrette will last up to 6 months in the fridge if kept in an airtight container.
Pro Tips/Recipe Notes
- Use quality olive oil and balsamic vinegar as the taste comes from both.
- If you want some additional flavor add a chopped shallot or ½ tsp dried thyme.
- You can add all of the ingredients to a mason jar and shake to emulsify if you don't want to whisk in a bowl.
Salads to Use the Dressing
If you’ve tried this creamy balsamic dressing or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Creamy Balsamic Dressing
Ingredients
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp sea salt
- ¼ tsp black pepper
- ⅔ cup olive oil
Instructions
- In a medium bowl, add all of the ingredients except the oil and whisk together until combined. Add the oil and whisk until the dressing is fully emulsified.
- Serve immediately, or refrigerate in a sealed jar for up to a week.
Notes
- Use quality olive oil and balsamic vinegar as the taste comes from both.
- If you want some additional flavor add a chopped shallot or ½ tsp dried thyme.
- You can add all of the ingredients to a mason jar and shake to emulsify if you don't want to whisk in a bowl.
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