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 - as the main flavor of the vinaigrette, the better the quality, the better the taste.
- Honey - adds a little sweetness to help offset the tartness from the balsamic vinegar.
- Dijon mustard - acts as an emulsifier agent and adds a nice pungent flavor.
Step-by-Step Photos
Add all of the ingredients except the oil and whisk together until combined in a bowl. Whisk in the oil and until it is fully emulsified.
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 teaspoon 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 Options for the Dressing
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Creamy Balsamic Dressing
Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoon honey
- 2 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon 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 teaspoon 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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