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!

jar of Balsamic Vinaigrette

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.

oil , garlic , balsamix vinegar , honey , dijon , salt and pepper with labels to make Balsamic Vinaigrette

How to Make Balsamic Vinaigrette

  1. Mince the garlic according to the recipe below.
  2. Add all ingredients to a jar.
  3. Shake until the ingredients are combined.
Balsamic Vinaigrette with salad in the background

Ways to Use Balsamic Vinaigrette

Balsamic adds next-level umami flavor to so many foods, it’s a must-have in the kitchen!

Storage

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.

More Favorite Dressing Recipes

Did you make this Balsamic Vinaigrette? Be sure to leave a rating and a comment below!

jar of Balsamic Vinaigrette
5 from 18 votes↑ Click stars to rate now!
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Balsamic Vinaigrette

Homemade balsamic vinaigrette dressing is so quick to put together, you'll never need the bottled kind again!
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings

Equipment

Mason Jars with white background
Mason Jars with tight fitting lid
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Ingredients  

  • 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

Instructions 

  • 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.

Notes

Can substitute garlic for 1/2 teaspoon garlic powder if preferred.
Serve over salad greens, steamed vegetables, pasta, or use as a dipping sauce for bread or a marinade for meat!
Homemade Balsamic Vinaigrette dressing should be refrigerated immediately and can be kept in the refrigerator for up to 2-3 days (if using fresh garlic). 
5 from 18 votes

Nutrition Information

Calories: 135 | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 8mg | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Salad, Sauce
Cuisine American, Italian, Mediterranean
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Balsamic Vinaigrette in a jar with a title
plated Balsamic Vinaigrette with writing
jar of Balsamic Vinaigrette with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. WARNING!!! Mixing garlic into oil creates a low oxygen environment which allows botulism to grow from the garlic. It’s extremely dangerous if you don’t use the dressing right away and should not be kept to use later. Store bought vinaigrettes and other dressings infused with garlic have proper amounts of citric acid in them to kill the botulism.

    Botulism poisoning is extremely serious and can result in death. Please please please use caution and be sure to make a point of posting a warning disclaimer with any recipe that uses ground grown produce such as garlic or potatoes that can contain botulism and pose a huge health risk if not handled properly.

    Thank you.

    1. Thank you for the very important reminder, Patrick. Our research indicates that 2-3 days in the refrigerator is safe for a homemade dressing and we added this to the recipe notes.

  2. I thought this was a bit odd. If you are making Balsamic vinaigrette then why are you adding Balsamic vinegar to it?

    1. A vinaigrette is a salad dressing made of oil, vinegar, and seasoning. The vinegar in this salad dressing is balsamic. Hope that helps and that you really enjoy the vinaigrette Sharon!

    1. There is a “jump to recipe” button at the top of each page. Simply click the button and it will take you right to the recipe.

  3. Perfect! Super quick and easy! This was great on the spinach strawberry salad. Thank you so much for sharing! … You were with me in spirit for dinner tonight. Oven pork ribs, spinach salad, balsamic dressing AND the easy brownie recipe! ….all your recipes. You sure made me look good! lol… Thank you!5 stars