This Balsamic Vinaigrette recipe is perfect. You heard me correctly. Perfect. And I don’t use that word lightly.
The recipe I’m sharing with you today is truly worthy of that descriptor. You don’t think I’d call something the “best” if I didn’t mean it, do you?
I’ve tried numerous recipes for balsamic vinaigrette over the past few years and while they have been decent, they were not quite what I was searching for.
Some homemade vinaigrettes would end up a little too oily, while others were too sweet for my tastes. This dressing has the perfect balance of tang and sweetness, vinegar, and oil.
After a lot of experimentation, trial and error, I am thrilled to be sharing this balsamic vinaigrette recipe with you today. I found this winning recipe for Balsamic Vinaigrette over at Chinese Grandma.
Homemade Balsamic Vinaigrette
I served this balsamic vinaigrette last week on a salad while we had family visiting us. Everyone who tried the dressing immediately requested the recipe. It’s miles better than any store-bought salad dressing and as easy as whisking together a few ingredients.
There’s a reason I consider this particular Balsamic Vinaigrette dressing recipe the absolute hands-down best. The dressing has plenty of tartness and bite from a generous portion of balsamic vinegar, dijon mustard, and garlic with just a touch of sweetness and honey flavor to balance it all out.
With enough extra virgin olive oil to coat every bite of your salad with rich flavor without making the salad too greasy, oil or soggy; it’s everything you could want in a vinegar-oil based dressing!
While I whisk the vinegar, oil, dijon mustard, garlic, and olive oil by hand with a sturdy kitchen whisk, you could also use a blender if you prefer. Mixing the ingredients with a blender gives the recipe a slightly thicker consistency.
I prefer the consistency of the dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer.
Balsamic Vinaigrette Dressing
This Balsamic Vinaigrette dressing is so versatile, I serve it on salads, on roasted vegetables and drizzled on chicken in a wrap. It’s a wonderful addition to whatever dish I’ve used it on.
There are so many ways to enjoy this dressing that you’ll always want to keep a jar or two handy for whenever the craving strikes.
The sourness of the balsamic is such a great complement to salads with apples, oranges, grapes, peaches, pears, and berries. It absolutely sings on Fuji Apple Chicken Salad and Strawberry Spinach Salad and would make a lovely addition to a Mixed Green, Pear and Goat Cheese Salad, too.
Of course, it also elevates everyday salads into the realm of extra tastiness. Toss your favorite garden salad in this dressing, try it on a Simple Spinach Salad, or drizzle it over a fresh Cucumber Tomato Salad.
Try it on pasta salad or in your favorite wrap for a way to jazz up your lunch staples.
Storing Balsamic Vinaigrette
Because vinegar-based salad dressings like this one have such a high acidity content, they keep for a good long while if stored correctly. After preparing the dressing, pour it into a mason jar and secure the lid tightly.
Store the dressing in the refrigerator where it should keep for several months. Of course, you’ll find yourself reaching it for it so often that it’s bound to be gone long before then.
The oil and vinegar may separate during storage so just give the jar a nice shake to get everything all mixed together again before using.
If you have a leftover bottle from store-bought salad dressing, you can totally wash and reuse it as a vessel for your homemade dressing!
Balsamic Dressing
While this is truly a perfect go-to salad dressing recipe for any food that calls for a vinaigrette, I’ve made tons of variations on the recipe for different types of salads.
White Balsamic Vinaigrette is a take on balsamic vinaigrette that uses white balsamic and light olive oil that I love on an Orange Parsley Salad. When I’m in the mood for a slightly sweeter take on this recipe, I make Honey Balsamic Vinaigrette and for garlic lovers try Garlic and Honey Balsamic Vinaigrette, and spice lovers must give my recipe for Honey Lime Jalapeño Vinaigrette try.
The BEST Balsamic Vinaigrette is a staple recipe you must add to your cooking repertoire. It’ll never steer you wrong and I can’t recommend it highly enough.
Kitchen Tip: I use this whisk and this jar to make this recipe.
Balsamic Vinaigrette Recipe
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
- Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate. Shake well before serving.
Balsamic Vinaigrette Recipe
Ingredients
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly crushed black pepper finely ground
- 1 large garlic clove minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
Instructions
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!
Notes
Nutrition
{originally published 3/22/12 – recipe notes updated 3/12/21}
Nadiyah says
What’s the ideal container size? I have an OXO container that is 1 liter. Will that suffice?
Mary Younkin says
Hi, Nadiyah. This recipe will make roughly one-third of a liter of vinaigrette, so your container should be fine. Enjoy!
Kate says
Delicious and so simple! Thank you for sharing!
Mary Younkin says
You’re welcome, Kate. Enjoy the vinaigrette!
Alexa C says
My only problem with this recipe is that I wish I would’ve come across it sooner in life.
Mary Younkin says
I’m glad you found it now, Alexa. Enjoy the vinaigrette!
Elizabeth says
I made this with Moderna vinegar and it’s the best dressing I’ve ever made
Mary Younkin says
I’m glad you’ve been loving the vinaigrette so much, Elizabeth! Enjoy, and happy cooking.
Vern says
Balsamic dressing is great, easy to make and delicious!
Mary Younkin says
Happy to hear that you’re enjoying the vinaigrette, Vern!
Steve says
This was way too rich/sweet for me. Maybe bc I used thicker, well aged balsamic but I also think the honey amount was too much. Stick blender def made it way too thick, diluted it with water to make it pourable. Might not need honey at all next time.
Mary Younkin says
Hi, Steve. Adding too much honey would definitely thicken/oversweeten the vinaigrette.
Jessica St Louis says
Made it and it’s delicious! Wondering if I need to refrigerate this? Thanks!
Mary Younkin says
It does not need to be refrigerated.
Alexis says
Silly question but I sorted this in the fridge and it separated with the oil hardening on top! Is this normal? How to I take it out and then use it?
Mary Younkin says
If you allow it to return to room temperature, you’ll be able to shake it and recombine the dressing.
Taylor says
Sooo dang good. Sometimes I add a shallot if I have one.
Mary Younkin says
I’m glad you are enjoying the dressing, Taylor!
Binny says
Hi Mary,
What Balsamic Vinegar brand you use to make this ? I’ve tried many and they are either too sharp or simply weird to even smell . I’ve mostly had this dressing from a salad kit and that taste perfectly amazing.
So basically I don’t know where to start from to create this dressing? Please add that to your recipe as well, picture of products or link to the Ingredients will be super helpful.
Thank you,
Binny
Mary Younkin says
Hi, Binny. I’ve used Pompeian balsamic often in the past, but the brand varies.
Tina semler says
Very delicious! Is a serving 2 Tbs?
Mary Younkin says
The nutritional information is calculated per tablespoon, Tina. The amount of each serving will depend on your preference.
Lissa H says
Some of the best balsamic vinegar dressing I have ever tasted. Served at a dinner party and got rave reviews. Thanks!
Mary Younkin says
I’m so happy to hear it, Lissa!
Kristine W Patrick says
One of the best salad dressings I’ve come across It’s so simple yet so good. I get rave reviews every time I make it.
Mary Younkin says
I’m so glad you are enjoying it, Kristine!
Cindy says
Hi there! I found this recipe recently by searching for healthly meals for someone who is pre-diabetic and needing to change their diet. I have NEVER like Balsamic Vinaigrette dressing- EVER!!!! I decided to try this because while it does look good, I thought that if I could be the one to carefully select my ingredients for it, then maybe I would like it. HA! I LOVE THIS STUFF!!!!!!! It absolutely is the perfect ratio of sweet and tang! Thanks so much for sharing this because I’m hooked! Just enjoyed a spinach salad with strawberries, walnuts, and grilled chicken. PERFECT!
Mary Younkin says
This makes my day, Cindy! I’m thrilled that you’re enjoying the dressing.
Flora Arroyo says
It’s perfect, wish I would have tried this easy delicious recipe sooner. So much better than buying store bought dressing and much healthier.
Mary Younkin says
I’m so glad you like it, Flora!
Mary says
This is soooooooooo good!
Mary Younkin says
I’m glad you like it, Mary!
J says
Cut the amount of honey in half if you use a balsamic that’s on the sweeter side, otherwise it’ll be too sweet. It’s the perfect amount for a more sour balsamic. My go-to dressing recipe!
Mary Younkin says
I’m thrilled that you like the dressing!
Deborah Landau says
This is my go-to recipe. It’s simple and delicious. I love being able to make it from scratch, and it’s soooo much better than store bought. Thank you for sharing it!
Mary Younkin says
I’m glad to hear it’s a favorite, Deborah!
Katie says
Hi! This was so delicious!!!
How long will it keep for??
Mary Younkin says
This will keep nicely for at least a couple of weeks. Ours doesn’t usually last much longer than that.