Homemade balsamic vinaigrette dressing is so quick to put together, you’ll never buy bottled again!
This basic balsamic vinaigrette recipe is an excellent go-to not only for drizzling over an Italian Salad, but as marinade for any kind of meat (like Oven Baked Chicken Breasts) or tangy dipping sauce for bread or veggies!
What is Balsamic Vinaigrette?
A truly good balsamic vinaigrette dressing starts with great ingredients.
BALSAMIC VINEGAR: I generally use a dark Balsamic Vinegar however this recipe can also be made with white for a delicious white balsamic vinaigrette. White balsamic vinegar isn’t aged as long as a traditional balsamic vinegar and it’s made from a different variety of grapes. The flavor is a bit sweeter where a traditional balsamic is a more robust and zesty.
OIL: I use vegetable oil or a combination of vegetable oil and light tasting olive oil. Keep in mind, Extra Virgin Olive Oil can have a very strong taste that can come across as bitter so it may not be the best option for this dressing.
How to Make a Balsamic Vinaigrette
Balsamic vinaigrette ingredients require either honey and/or Dijon mustard added to the mix. These additions help to keep the vinaigrette mixed (so it doesn’t separate into oil and vinegar). If you prefer a sweeter dressing, add in a little more honey to create a signature Honey Balsamic Vinaigrette (which is amazing over Spinach or Kale Salad)!
To make this simple balsamic vinaigrette:
- MINCE: Mince the garlic
- POUR: add all ingredients into a jar with a lid
- SHAKE: shake the jar to combine the ingredients
Refrigerate before serving, it’s that easy! You may need to give it a little shake before dressing your salad as the bits of garlic can settle to the bottom. It’s the perfect addition to drizzle over a Caprese Salad or add to your favorite Italian Pasta Salad recipe.
More Recipes You’ll Love
- Italian Dressing – another great vinaigrette
- Blue Cheese Dressing – delicious on salad
- Homemade Ranch Seasoning (Dressing Mix) – great on chicken or in dressing
- Italian Seasoning – super easy!
- Homemade Seasoned Salt – great on just about everything!
- Easy Dijon Vinaigrette – so light & flavorful
How Long Does Balsamic Vinaigrette Last?
Homemade Balsamic Vinaigrette dressing should be refrigerated immediately and be kept in the refrigerator for 2-3 days. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and this is not a risk worth taking.
Find a beautiful bottle, or ‘cruet’ to store your balsamic vinaigrette in and keep it chilled. I like to use leftover salad dressing bottle or mason jars (I have a mason jar lid with a pouring spout that I love)!
Be sure to shake the vinaigrette before every use to blend the ingredients and don’t hesitate to add new herbs or spices to it to suit your culinary needs!
- 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.
- Refrigerate up to 3 weeks.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)