This Balsamic Vinaigrette Salad Dressing is thick, tangy and so much better than store-bought! You can make a batch in just minutes and store it in your refrigerator to use throughout the week.
Homemade salad dressing is one of those things that is far better than store bought, and it hardly takes any effort to make. This balsamic vinaigrette recipe is especially easy, and you can make it less than 5 minutes.
This recipe is pretty forgiving, and I hardly ever measure the ingredients. You can just eyeball the amounts, taste, and adjust as needed. It’s so simple.
You probably already have the ingredients for this balsamic vinaigrette in your kitchen, so even at the last minute you can mix up some of this homemade salad dressing. This balsamic vinaigrette recipe is the best, so much so that I’ve been making it for years. (This recipe first appeared on Kristine’s Kitchen in 2011!)
If you love to make homemade salad dressing, also try my simple vinaigrette,Italian dressing and honey mustard dressing. Or try my easy greek salad dressing or ranch dressing recipe. They’re deliciously tangy and creamy!
The Best Balsamic Vinaigrette Recipe
This best balsamic vinaigrette recipe is perfectly balanced in flavor and consistency. It’s tangy with just the right amount of sweetness to balance out the tartness. The texture is thick and silky, and it’s never too oily.
Most important, this homemade salad dressing will coat your veggies with lots of flavor. You’ll be excited to eat salad when it’s drizzled with this tangy vinaigrette!
How to Make Balsamic Vinaigrette Dressing
Making this balsamic vinaigrette recipe is as simple as combining the ingredients in a jar or bowl and then shaking or whisking them together. First, let’s talk about the ingredients that you will need:
Balsamic Vinegar: Use a good quality balsamic vinegar. A good quality aged balsamic vinegar will have a better, richer flavor. It will be be milder and sweeter than a cheap vinegar and will give your dressing better depth of flavor.
Olive Oil: I recommend using extra virgin olive oil when making homemade salad dressings. Extra virgin olive oil is less processed and has a better flavor than regular olive oil.
Dijon Mustard: The Dijon mustard will help to emulsify your salad dressing, making it thick and silky.
Honey: You’ll only need 1 teaspoon of honey in this recipe, which is just enough to balance out the tartness and acidity of the balsamic vinegar. Balsamic vinaigrette is supposed to be tangy and not overly sweet.
Salt and Pepper: You will add salt and pepper to taste, to help bring out the other flavors in the salad dressing.
I make my homemade salad dressings in these glass mason jars. You can add all of the ingredients to the jar, close the lid, and shake until the dressing is well combined. Then you can store extra dressing in the same jar in your refrigerator.
Once you’ve mixed up the salad dressing ingredients, taste the salad dressing. The best way to do this is to put a little bit on a piece of spinach or lettuce and taste. You can also taste a little bit on a spoon. Adjust the ingredients as needed, adding a little more honey if your dressing is too tart or more balsamic if it’s not tangy enough.
How to Store Balsamic Vinaigrette
Store your homemade salad dressing in a sealed container in your refrigerator. I use a glass jar with a tight-fitting lid.
Your homemade balsamic vinaigrette will last for 2 weeks in the refrigerator, but my guess is that you will use it all up before then! The oil and vinegar may separate in the fridge. Just shake the dressing well before using and it will recombine.
Using Your Balsamic Vinaigrette
Balsamic vinaigrette is delicious on spinach salad or roasted mushrooms and quinoa . You can drizzle it over roasted vegetables for extra flavor. When I meal prep vegetables, I’ll often make some homemade salad dressing to serve alongside the veggies for dipping.
Balsamic vinaigrette also goes wonderfully with grilled chicken. Drizzle it over grilled chicken breasts or use it to dress a grilled chicken salad.
This Balsamic Vinaigrette Salad Dressing is thick, tangy and so much better than store-bought! You can make a batch in just minutes and store it in your refrigerator to use throughout the week.
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Ingredients
1/4cupextra virgin olive oil
2tablespoonsbalsamic vinegar
1teaspoonDijon mustard
1teaspoonhoney
salt and pepper, to taste
Instructions
Place all ingredients in a jar with a lid or a bowl. Seal the lid tightly and shake, or whisk, until well combined.
Notes
Balsamic Vinaigrette will last for up to 2 weeks when stored in a sealed container in the refrigerator. Shake or stir well before using.
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Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.
Balsamic Vinegar Dressing is possibly the simplest of all salad dressings, a classic that everyone should know off by heart! Made with 1 part balsamic vinegar to 3 parts olive oil, plus salt and pepper. A fantastic standby because Balsamic Vinegar Dressing lasts for 3 to 4 weeks.
A balsamic vinaigrette typically involves adding oil, sugar, and/or mustard to balsamic vinegar, along with seasonings like garlic, salt, and pepper. While it can be made in a way that makes it healthier than several other salad dressing options, it can't compare to simply using the vinegar and oil.
Balsamic vinegar can reduce the concentration of triglycerides and total cholesterol in the body; these have been linked to heart attacks and stroke. Also, due to its low saturated fat content, balsamic vinegar is believed to enhance heart health and reduce high blood pressure.
Studies suggest that it may help improve insulin sensitivity and reduce the glycemic response after a meal. Overall, aged balsamic vinegar is a flavorful and healthful addition to any vinaigrette dressing.
Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others).
The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).
Traditional balsamic vinegar is made only with one ingredient — "grape must" (in Italian, "mosto"), the sweet juice of freshly pressed grapes — that is boiled to a concentrate, fermented and acidified, and aged for 12 to 25 years or longer in wood barrels.
This vinegar has a much mellower flavor than red wine vinegar and lacks the sharp tang of its sister vinegar. White wine vinegar is best used with more delicate salads and any situation where you want to add a hint of vinegar, but do not want that flavor to overwhelm the dish.
Sims notes that unless your vinaigrette is a mixture of just oil and vinegar, refrigeration is your best bet from a food-safety standpoint. "If you add in vegetables and/or herbs, the potential growth for Clostridium botulinum becomes a factor," she said.
If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.
It is pretty rare for balsamic vinegar to go bad, but it can still happen occasionally — especially if you do not store it properly or you buy a product that is not 100 percent vinegar. First, you should look at the vinegar to see if its appearance has changed.
Replace the balsamic vinegar called for with an equal amount of balsamic vinaigrette. This will add olive oil to your recipe, but that should work just fine in the types of recipes that call for balsamic vinegar.
Use It To Liven Up Savory Dishes (Or Just Your Palate)
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables.
Why is it called balsamic vinegar? Balsamic vinegar actually derives its name from the word balm (rooted in the Latin balsamum), which refers to an aromatic resin or odour, as well as a substance that soothes, relieves or heals.
Balsamic vinegar – It fills the dressing with bold, sweet, and tangy flavor. Extra-virgin olive oil – It gives the dressing body and richness. Dijon mustard – For extra tang. Honey or maple syrup – It mellows the acidity of the mustard and balsamic.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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