This balsamic vinaigrette recipe is perfectly balanced and has a million applications!
With its rich and tangy flavor, it will be your go-to dip, sauce, and dressing all year long!
Simple to make and ready in minutes, this recipe is a winner!
An Easy Dressing or Marinade
- This is an balsamic dressing with tangy homemade flavor.
- Five ingredients and five minutes are all you need.
- This recipe has no additives or preservatives like commercial brands and is so easy to make!
Ingredients for Homemade Balsamic Vinaigrette
‘Foundation’ dressings require an acid, a fat, and an emulsifier to keep them from separating. Vinegar, oil, mustard, and honey are good basics for any vinaigrette.
Balsamic Vinegar – Most commonly used, balsamic vinegar has a bold tangy flavor and white or dark balsamic will work in this recipe.
Oil – Use a neutral oil like vegetable oil, canola, or regular/light olive oil (Extra Virgin might be too strong in flavor for this dressing.
Sweetener – Honey or maple syrup sweeten this dressing but they also help keep it from separating.
Seasonings – Dijon mustard adds great flavor and it also is an emulsifier (keeps the dressing together). Stone ground also work and feel free to mix in some Italian herbs, or a dash of soy sauce for a more umami flavor.
How to Make Balsamic Vinaigrette
- Mince the garlic according to the recipe below.
- Add all ingredients to a jar.
- Shake until the ingredients are combined.
Ways to Use Balsamic Vinaigrette
Balsamic adds next-level umami flavor to so many foods, it’s a must-have in the kitchen!
- As a marinade: Brush onto grilled vegetables, chicken kabobs, and pork chops.
- With veggies: Balsamic vinaigrette has the perfect balance of flavor when added to a strawberry spinach salad, on bruschetta toast, or over caprese skewers.
- For bread: Dip homemade focaccia or artisan bread into this vinaigrette.
Store the prepared dressing in the fridge. Balsamic vinaigrette with fresh garlic should be consumed within 2 to 3 days. Switch out the fresh garlic for garlic powder and the dressing will last up to a week in the refrigerator, however.
Did you make this Balsamic Vinaigrette? Be sure to leave a rating and a comment below!
- ½ cup oil canola or light tasting olive oil
- 4 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
- Combine all ingredients in a small jar with a tight fitting lid.
- Shake well to combine. Season with salt and pepper to taste.
- Refrigerate 1 hour before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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