The BEST Balsamic Vinaigrette

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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.

Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

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 is a staple in our fridge!

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!

Homemade Balsamic Vinaigrette

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 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.

Best Ever Balsamic Vinaigrette

Balsamic Vinaigrette Recipe

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
  2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
  3. Store in a jar with a lid and refrigerate. Shake well before serving.

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Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

Balsamic Vinaigrette Recipe

4.92 from 181 votes
Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.
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Prep Time: 5 mins
Total Time: 5 mins
Servings: 20 tablespoons


  • 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


  • 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!


If you choose to make this in the blender (as I like to do for almost every other recipe) this will be a thicker dressing. Still delicious, simply thicker. I prefer the consistency of this particular dressing when whisked by hand.


Calories: 81kcal · Carbohydrates: 2g · Fat: 8g · Saturated Fat: 1g · Sodium: 67mg · Potassium: 3mg · Sugar: 2g · Vitamin C: 0.1mg · Calcium: 1mg · Iron: 0.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 3/22/12 – recipe notes updated 3/12/21}

How To Make Balsamic Vinaigrette

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Cher Rockwell says

    This does look perfect 🙂
    I love homemade dressings – they are so easy to throw together, that it seems a shame to keep aging bottles of the other stuff clogging up refrigerator space…

  2. EcoCatLady says

    I LOVE balsamic vinegar… and this recipe looks delicious! Heck, the mere fact that there's nothing I'm allergic to in the recipe (a rarity indeed) is enough to get me to try it!

  3. Mallory says

    @SixBallons – It will keep for quite a while in the fridge, definitely a week or two because there isn't any egg you have to worry about.

  4. Amie says

    I have been looking for a good Balsamic recipe for a while now! Can't wait to try this with a strawberries and almonds on a salad!

    Absolutely perfect for spring 🙂

  5. Bobbi says

    So I tred this as well and as promised, it is delish! I enjoyed this over a simple salad of baby spinach leaves with red onions, plum tomstoes and toasted pine nuts! Thank you for this healthy, natural solution

  6. Anonymous says

    I have a similar recipe but I usually replace one part of the olive oil with sesame or any nut oil and fruit jam instead of honey.

  7. Anonymous says

    Using this on a summer salad of leafy greens, sliced strawberries, green onion, & celery. Used an immersion blender, and it's thick and creamy…..and delicious! Homemade croutons on top. Thanks!

  8. Anonymous says

    Wow! I made this dressing for a party. I received many compliments. It really is the perfect balsamic dressing. Thank you.

  9. Gabby says

    This recipe was absolutely fantastic!! My boyfriend can be a bit hesitant when it comes to my dressings sometimes, but he loved this one! It is perfectly savory, with just a hint of sweet. It will be a staple in my fridge!!! 🙂

  10. Becky says

    My favorite dressing. I can't have sugar, so instead of the honey, I substitute one packet of stevia. I double the recipe and keep it in a canning jar in my fridge. 🙂

    • Anonymous says

      I can't have sugar either…was it still good with the Stevia? And how many tablespoons should you use in place of honey?

  11. Anonymous says

    i tried this with my salads – fantastic do you have a recipe for homemade chili powder? would love to make it if you do

  12. Brian C says

    This is phenomenally good. Again perfectly balanced for my palate. I'm constantly making 2 portions of the recipe and putting it in my fridge. Lasts me at most 2 weeks. NOTE: When doubling this recipe I cut back on the honey a bit…by 1/2 tbsp…4 tbsp honey is a bit much when doubling.

    Also note: Just putting everything in a tight mason jar and shaking rigorously takes away the need to imulsify with a whisk or a wand…

  13. Jen says

    No kidding, this is the BEST balsamic vinaigrette. I've made it countless times now and everyone always remarks about its deliciousness. Not only for leafy greens, it's also great drizzled over a caprese salad.

  14. Anonymous says

    I have just come back from Italy where I had Pecorini cheese and pear salad with a thick balsamic dressing,,,your recipe sounds like it might be the one….it was quite thick and drizzled over the prepared salad. I can't wait to try it tomorrow. May thanks.

    • Mary says

      I'm so glad you like the dressing, Tiffany. The jar holds approximately 8 ounces. I don't recall where I picked it up, but it says Atlas on the side. I hope that helps!

  15. Anonymous says

    This is hands down the best, BEST balsamic dressing in the world. I will eat it with just about anything…in fact, I find excuses just so I can indulge in this dressing. Thank you…have been making this for nearly two years, and always consistently delicious and easy.

  16. Scott says

    I have to add my name to the list that it is the best balsamic dressing I am my wife and daughters have ever tasted. Thank you so much 5 years after publishing!

  17. Rhonda says

    I make this about once a month. I just love the flavor and tanginess. I use it on salads and pasta salads.

  18. Kim says

    Yes. Simply the best. Just made this today and had it with kale, hard boiled egg, grape tomatoes, turkey bacon, and feta cheese. It did get incredibly thick; I made it in the blender and put it in the refrigerator. Thank you!!!

  19. Pamala milton says

    Very taste dressing !! Made it and now I put it on everything! However it didn’t say how many calories it is?

  20. Lisa says

    What do you think the nutritional facts are on this recipe? I looked up homemade balsamic vinegar dressing and it was like 200 cal per 2 tablespoons. Just seems like a lot

  21. Steve says

    I made this in a jar with emmer sion blender… mistake! Maybe it was the warm decrystallized honey or just the blender but it got thick like ketchup. Still tastes great but difficult to apply to greens.5 stars

  22. Helena says

    I’m glad you said this one is perfect because I’m finding the vinaigrette I make right now to be a bit average (definitely not perfect). I’m going to try this one on the weekend. Looks good.

  23. Mandy Rosenblatt says

    It is the best!!! Perfect balance of tang and bit of sweet. Love how the garlic rounds it out!! Tried it on greens with bit of sliced sweet red pepper and toasted cashews . Oh wow I loved it.

    My new favorite dressing… can’t wait to try this on veggies and even roast chicken!

    Thank you ever so.5 stars

  24. Natasha says

    Great flavor but the recipe calls for too much oil. I had to adjust because that’s all that I could taste at first. I practically tripled the recipe trying to adjust the flavor4 stars

  25. Paul says

    Made this for some Balsamic chicken breasts on a bed of salad and it was awesome.

    Took it to the office and the staff LOVED it.
    I also adjusted the amount of oil.

    Thanks for sharing.

  26. Tracie Carlson says

    Just made this for the first time, after thoroughly looking over other recipes. This is just right! I did reduce the evoo slightly and replaced some of the balsamic with a black Mission fig balsamic. This made a totally yummy dressing, and I’m pretty finicky! This is definitely a “keeper!”5 stars

  27. Carolyn VandeWiele says

    you can also substitute maple syrup for the honey and it makes a great combination for salads with fruit and when roasting veggies

    • Mary says

      I’ve swapped in maple syrup as well and it’s terrific that way. Love the idea of drizzling it with roasted vegetables too.

  28. Wendy says

    So strange Mary….I look this dressing up so frequently! I just made a batch this morning before work and 6 hours later you’re running it through my email? Just weird! Take my word for it, it’s delicious! Although for the first time ever making it I cut the honey back to 1 tablespoon today and it was just as good!5 stars

  29. Patricia Thompson says

    I love salads combining greens with cooked meat or fruit. Also like to make my own dressings as boughten ones are not as fresh.
    Thank you for including salad ideas for this dressing.
    I am already receiving your enotes so will not add my email. I find I get double replies.

  30. Lynda Troup says

    I have just made this dressing and Mary wasn’t joking when she said it was the best. It was all I could do to stop myself from eating it right then and there.5 stars

  31. Cami Berg says

    Can’t wait to try this.

    Also looking for a recipe for a honey vinaigrette.
    A restaurant near me has it and it’s homemade. They won’t give out the recipe. Any suggestions since your recipes are amazing.


  32. Nancy says

    Oh, my! This is a perfect ratio of flavours/ingredients! I was looking for a balsamic dressing recipe that would be similar to that of a local restaurant – they make the most delicious kale and quinoa salad! I “dressed” the chopped kale, then added the quinoa, cranberries, pumpkin seeds, avocado, and goat cheese – perfection! The restaurant also puts in sliced cherry tomatoes but I don’t care for them with the sweet dressing (I eat them at the restaurant but omitted them here at home!) Definitely keeping a jar of this on hand in the fridge!5 stars

  33. Jen says

    First time making any kind of homemade dressing and this is simple and delicious! I didn’t have dijon on hand so I found a recipe for that online which was super simple!

  34. M says

    Why does it need refrigeration? That seems counter productive? None of the ingredients are refrigerate items?

    • Mary says

      I didn’t realize I still those directions written in the post. I actually did refrigerate this in the past, just from habit when making other dressings. I actually don’t refrigerate this when I make it now. It’s shelf stable in the pantry.

  35. Lizze says

    It’s delicious and perfectly balanced! I was looking for a quick balsamic vinaigrette for caprese sandwiches for this weeks lunches. I whisked by hand and stored in a glass jar in case I need to give it a shake.

    Thank you!

  36. Kathy says

    I’m eating this dressing on a salad right now. It is the best balsamic vinaigrette that I’ve had. I will try to reduce the olive oil a bit next time as this is quite caloric–probably why it’s so good! Thanks for the recipe.5 stars

  37. Claudia says

    Absolutely wonderful dressing. The BEST vinaigrette I’ve tried so far. By the way, I made mine in the food processor and thought it was perfect that way. Would be interesting to try by hand whisking and comparing.5 stars

  38. mary zimmer says

    I’ve been making this dressing for awhile now and it is the dressing that my family wants, all the time. No ones is as good as this. Store bought, home made, it doesn’t matter, they like this the best. I got tired of bad dressing and found this recipe. It’s a keeper!

  39. Amanda Hanks says

    I briefly searched for a homemade balsamic dressing and this was the first one to pop up. I am totally sold!!!!!!! Thank you for posting this!!!!!!! I will be checking out your other recipes:).5 stars

  40. Celia says

    Thank you for this balsamic dressing recipe! I’ve made different recipes in the past, but this is, like you say, perfect!
    Bless you for sharing!

    • Mary Younkin says

      That isn’t something I track, Kip. However, you can drop the ingredient list into an online calculator to calculate the sodium amounts.

  41. Sadie says

    This is a great balsamic vinaigrette. It comes together quickly and is very versatile. I followed the recipe with one exception. I reduced the olive oil to 1/4 cup, and for me it balanced the balsamic vinegar perfectly for tender greens.4 stars

  42. Laura says

    If I could give this more stars I would!!! This is DELICIOUS. Like-lick the plate clean delicious. I used my blender (because I don’t enjoy chunks of raw garlic, lol) which did make it thicker as noted above, but I prefer it that way. So good!!!5 stars

  43. Kristin S says

    I made this on the fly for a salad with strawberries, blueberries and glazed pecans and it was sooooo good.

    • Mary Younkin says

      I used to refrigerate all my dressings out of habit and then leave them at room temp before serving. This will be fine in the pantry as well, Cynthia.

  44. Jenifer says

    This is excellent, thank you! The first time I made it, I put it in the food processor and it was thick, just like you said;-). The thick version makes for a great veggie dip. Today I hand whisked it. This really is one the very best Balsamic vinaigrettes I have ever tasted.5 stars

  45. Blake says

    I made this. Put a spoon in it and tasted it. All I could say was mmmmmmmmmmmmm. Its really good. I didn’t have dijon mustard and used yellow mustard. I imagine it would be even better if I had dijon mustard. Great recipe.5 stars

  46. Tonia says

    I had a taste for balsamic vinaigrette for my salad tonight and of course I didn’t have any. I came across this recipe online. Not only was it easy, it was very tasty. I reduced the oil to 1/2 cup but nonetheless it was delicious.5 stars

  47. Karen says

    I’ve probably made this 20 times now; it is my family’s favorite dressing! I wouldn’t consider a store bought/bottled dressing after making this. Thank you so much for sharing it.5 stars

  48. Ladi says

    I travel 2 hours to Purchase my favorite balsamic vinegar. I love it as it is sweet and not sour or acidic. With such a sweet balsamic is it necessary to add the honey?

  49. Marijane says

    I just made this a few minutes ago and tasted…so good! I am making one of our favorite steakhouse’s salads and don’t usually keep balsamic dressing on hand so tried your recipe. The salad is simple – just sliced ripe tomatoes (perfect time of year), topped with sliced sweet onion, crumbled blue cheese, torn fresh basil and drizzled with balsamic vinaigrette. So good! Can’t wait for dinner…. I’m sure the dressing will improve once the garlic infuses it’s flavor too.

    • Sandra says

      I think I will use maple syrup bcuz my honey is raw grapefruit honey.
      What do you think? Honey from grapefruit bees or raw maple syrup!!??
      I’m sure this is delish vinaigrette
      Can’t wait to take it to our dinner tonight !

    • Mary Younkin says

      Oh! I’ve used maple syrup before and it’s delicious, but truthfully, the grapefruit honey could be fun too. It’s a pretty adaptable recipe, Sandra.

    • Sandra says

      we love this vinaigrette. I like how the garlic seems to dissolve into the liquid after wisking. So delicious!

  50. Tammie Tessmann says

    This is my favorite dressing recipe but I thought I would mention that fresh garlic mixed with oil can go bad quickly and can cause botulism. The vinegar may help but there is no guarantee so maybe suggest if someone wants to keep it for months, they should substitute garlic powder??

  51. Karin says

    I just made this dressing to try before Thanksgiving and it is incredible. It will be part of our dinner. Thanks for the amazing recipe!

  52. Jaci says

    This salad dressing tastes great, however, after we stored it in the fridge in an old salad dressing jar, the mustard separated from the rest and no matter how much we stir or shake, it will no longer combine. Is there anything we can do to fix this problem?

    • Mary Younkin says

      You can toss it in the blender for a quick minute, Jaci. That should help it come together again. Normally, when I shake ours it does combine again. Are you bringing it to room temperature? Straight from the fridge, it does separate.

  53. Sam Jones says

    I’ve only ever make one truly delicious vinaigrette, and I wasn’t surprised to see it’s very similar to yours. There’s something just so amazing about garlic, honey and mustard in a dressing. I use white wine vinegar and a mix of olive and neutral oil, apart from that it’s the same. Now I know I can use balsalmic vinegar too.

    It tasted amazing.

    Well done and thank you!5 stars

  54. Andrea says

    Whew! Had to read through A Tale Of Two Cities to get to the simple balamic + mustard + oil + garlic. Why why why why?

    • Mary Younkin says

      Hey Andrea, there are actually a number of reasons why so much information is provided. However, if you aren’t in need of any additional information, please make use of the handy “jump to recipe” button at the top of each page. Have a great day!

  55. Lucy Mckay says

    I simply love this balsamic vinegar receipe…can’t get enough of it…very easy to make and so satisfactory…I keep a jar of it my frig aft all times..thanks

  56. jeanne says

    This is the best balsalmic vinagrette, hands down! I make it weekly! But I’m curious why you say to store it in the fridge? I store my oil and my vinager in the cupboard.5 stars

  57. Robin Raw says

    Doesn’t the garlic go black soon? I have a very similar recipe and I cannot keep past 3/4 days
    I believe that is the norm for chopped/minced Garlic.. there’s plenty out there to collaberate

    Can you advise?

  58. Hm says

    This is excellent! I have tried so many recipes and this is just a great balance of sweetness and balsamic.. even my picky kids enjoy it! Thank you!5 stars

  59. Jasmine Dvorak says

    I’ve been making my own vinaigrette for years and I can confidently say that this recipe really is the best. Everyone I’ve served it to has asked for the recipe. Thank you SO MUCH for sharing this new staple in my kitchen!5 stars

  60. Beverly Martinez says

    I log my meals, so I am curious how much the recipe makes in dressing? I see you added 81 kcal calories, but what is the serving size for that calorie count?

  61. Sherry Mathes says

    Love this!!!♥ Im very picky about my balsamic!!! Newman’s Own light is my standard go to… This is better!!! Healthier too. I will make this always now.
    Thanks again👍🏻👍🏻👍🏻5 stars

  62. Robin Reynolds says

    Love this dressing IT’S AMAZING will never buy store bought again Replaced the olive oil (I’m allergic) with canola oil and added a bit more Honey5 stars

  63. Jen G says

    This is amazing!!! I actually prefer it after it has been stored for a few days. It gets a little thicker and is SO GOOD!!!5 stars

  64. John Noonan says

    I wanted to make a salad dressing that was healthier than store bought. I found this recipe on line about a year ago and have been making it consistently exactly as written. The dressing is delicious.
    I use an OXO Good Grips salad dressing shaker for storage. Thanks.5 stars

  65. Juliet says

    Hi Mary! This is a DELICIOUS recipe! Does the nutritional information at the end represent 20 tbsp or 1 tbsp?5 stars

  66. Bobbie says

    Just made this and not only is it absolutely delicious but so easy to make. This will definitely be my “go to” balsamic dressing. Thank you for sharing.5 stars

  67. Judy says

    I haven’t made this yet because I want to know how long it will keep covered in a jar in the refrigerator. It is just me, and it will take me a little while to use up this much dressing. Thanks.

  68. Donna Griffin says

    My daughter introduced me to your recipe . My husband and I both loved it. We had tried another recipes but this took the prize.
    So delicious!!!5 stars

  69. Adina Raluca says

    My husband loves this dressing. Before I tried this recipe I wasn’t really a big fan of balsamic vinegar, but this dressing is delicious. I have a quick question, how long can I conserve this dressing in the fridge?

  70. Emma says

    Made this and it was delicious. I added 2 tablespoons Apple cider vinegar.
    Oh my goodness. Love it.5 stars

  71. Kevin says

    I love this recipe!! I use extra garlic (always), and a little extra vinegar and mustard. Sometimes I add a little red onion or some other seasonings. I like it to have a strong bite. Thanks so much!

  72. Karen Dakic says

    Positively perfect vinaigrette! Only change I made was in place of regular balsamic vinegar I used white balsamic vinegar; otherwise followed recipe exactly. This will be my go-to dressing from now on! Thank you so much for sharing!5 stars

  73. Kitswa01 says

    So simple and good. I love that it does not separate after prepared(although how would I know? We gobble it up in a day or 2). Last time I put some crushed basil in it which was very yummy ❤️5 stars

  74. Cait says

    Fantastic dressing! I didn’t have dijon mustard on hand so left it out. Still tasted great, just like the salad dressing from my favourite restaurant, if not better! This will be my go to from now on.5 stars

  75. Lynn says

    The flavors are outstanding. I did have an issue with it being too thick and having to add more olive oil. Not sure if it was because I used unfiltered honey or the 18 yr balsamic. The leftovers were very runny. Any suggestions?5 stars

    • Mary Younkin says

      The honey was possibly thicker than average, Lynn. Depending on whether you shook or whisked the ingredients together (thinner dressing) or gave them a spin in the blender (thicker dressing), there are a number of differences in the dressing. Adding more olive oil definitely contributed to the runny leftovers though.

  76. stephanie wilson says

    This recipe changed the way my boyfriend eats most fresh vegetables, thank you from both of us.5 stars

  77. Trish says

    Thank you for sharing this! It is delicious! I used fresh garlic from the garden and omitted the pepper.5 stars

  78. denise says

    I got part way through recipe, had no vinaigrette and found you. I’ve never been so happy to not have something. This is the best dressing I’ve ever had and it will be a staple in my home. Thank you5 stars

  79. Kathy says

    When I traveled in S. France, we ate a dressing similar to this. It brought back fond memories! The addition of the honey made this one even more delicious.5 stars

  80. Jane Doe says

    It’s “complement”, not “compliment”.
    The sourness of the balsamic is such a great compliment to salads with apples, oranges, grapes, peaches, pears, and berries.

  81. Kitswa says

    I whisked it with a stick blender with the whisk attachment. Easy peasy and as thick as you want. ❤️Great recipe5 stars

  82. Jennifer says

    Great recipe! I added a wee bit more garlic and black pepper, but I do that to everything. I love that it can last so long in the fridge, so I made a double batch. Delicious!5 stars

  83. Jennifer says

    I was looking for a new vinaigrette and wowza this was perfect. I have multiple flavored balsamic vinegars on hand and I opted for the pineapple. So far I’ve used it on a veggie wrap and a salad. I’m not a review writer, so it must be good 😁

  84. Ashley Campbell says

    Made this in a mason jar so measuring was super easy! I put the top on the jar and shook it like mad and WOWZA!!!! So yummy, quick and easy 😋 highly recommend!5 stars

  85. Jennifer says

    Way too sweet. Balsamic vinegar is already really sweet. I actually added some white wine vinegar to cut the sweetness. Other than that, good recipe.

  86. Kathy says

    I’m going to try this recipe but want to know if substituting kosher salt for sea salt will ruin the recipe?

  87. Kate Dinar says

    Delicious vinaigrette! I made it for a butter lettuce, cherry tomato, mozzarella salad and it was sooo good. I don’t love making dressings for some reason but this one was so easy and I had all of the ingredients on hand. Thank you for the recipe!5 stars

  88. Maggie says

    I have had a balsamic dressing that I loved at a local restaurant and this is it. You nailed it! I used the immersion blender and it is the perfect consistency. Thank you!5 stars

  89. Janet Oresick says

    I love this recipe! It is the best balsamic dressing I have ever made. I’m going to make it again today…but not in the blender…by hand. As you said, it does turn out pretty thick in the blender. I was wondering if I could use avocado oil in place of the olive oil. What do you think?5 stars

  90. Suzy says

    This is an easy recipe to make and so worth it. It is a very tasty dressing and so much better than any you can buy. It has become my family’s favorite salad dressing.5 stars

  91. Fedora says

    Thank you so much for sharing this recipe! I loved how I just put all the ingredients in a mason jar, gave it a good shake with the lid on and all the ingredients perfectly emulsified.5 stars

  92. Roni says

    I had to make a quick dressing to take to a dinner party for a salad. Doubled the recipe and glad I did… Everyone loved it. Thanks for sharing a great recipe. I will not be buying balsamic dressing any longer.5 stars

  93. Susan says

    It is a nice dressing , but I found it bland :(. Should I increase the Dijon ? I did not use the grainy Dijon, did you? And maybe increase the balsamic?3 stars

    • Mary Younkin says

      The fun of salad dressings is being able to tweak them to taste, Susan. I’d try a pinch more salt first to make sure there’s enough there to boost the flavors. Then just adjust the other ingredients to taste. If you’re looking for a little more tang, I’d up the mustard (I just use regular dijon). Additional balsamic will also be tasty, but it may go a little sweeter on you. I hope that helps!

  94. Vi says

    My favorite go to dressing! I prefer a bit more vinegar + a pinch of Italian seasoning and blend my dressing for a more “creamy” texture that doesn’t separate in the fridge. Other than that this recipe is fantastic! Thank you!5 stars

  95. Sarina says

    Wow! This really is the bomb! Usually when I make homemade dressings, the oil ratio is way off with having too much oil and it leaves my mouth with a bitter aftertaste. Not so with this recipe! I found myself licking the dressing off of the whisk when I was done. A big hit with my husband too, who usually doesn’t enjoy the fruits of my efforts at making my own healthier salad dressings =). I used Costco’s olive oil, balsamic, and minced garlic, by the way. Definitely will recommend!5 stars

  96. Pam R. says

    Incredibly delicious and simple to make. Used it for a fresh harvest salad tonight and it was perfect. Worth making for the difference over any store bought version!5 stars

  97. Tara says

    This dressing really lives up to its name! The added bit of honey really mellows the bite of the balsamic vinegar. I grated the garlic on a microplane rather than mincing, and I think it really carried the garlic flavor throughout the dressing. So good!5 stars

  98. Duane says

    This recipe is a total winner. Great flavor and reminds me of the balsamic vinaigrette at The Cheesecake Factory. Very easy to make. I won’t be buying bottles of salad dressing anymore.5 stars

  99. Karen says

    I only eat homemade dressings. This one is spectacular! I loved it! Perfect for a mixed green salad with avocado.5 stars

  100. Mike says

    Male 61 years old and typically do not comment and generally annoyed with comments that say loved but changed everything.
    Made it exactly without changes and my wife loves it.
    Asked me to make a second time when the first batch ran out.5 stars

  101. JL Gunn says

    This is hands-down the best balsamic vinaigrette I’ve ever had! YUM! Not too sweet, not too tart. Perfect! Thanks!5 stars

  102. Patty says

    Love this salad dressing. I now make this on a regular basis. This is a big hit with my husband also. Thanks for sharing!5 stars

  103. Norma says

    Almost didn’t comment as there are so many for this recipe, but I have to say it is the best Balsamic Dressing! The ratio of oil to vinegar to tart to a touch of sweetness makes the perfect dressing for a lovely salad. Have been making my own dressings for many years (can’t imagine buying dressing!) and have tried many recipes and also making up my own. This is my go to now! Plan to try using it on other things: pasta salad, roasted vegetables, etc. Thanks for a great recipe!5 stars

  104. Kim says

    Yumm!!!!! This is the absolute best dressing. Every time I serve it to a friend they ask me to share the recipe. I use avocado oil (only 1/2 a cup) instead of olive, not a fan of the flavor. It’s perfect every single time.5 stars

  105. Sandra McKnight says

    I made the balsamic vinaigrette recipe and this is the best recipe I’ve made – so thanks for posting.

  106. Susan Fornoff says

    I’ve never made salad dressing before. Both my husband and I loved this, I’m glad I found it.5 stars

  107. Miriam Landau says

    I decided to see for myself what I thought about this dressing. First I made it without any honey because I generally don’t like sweet dressing. But it really didn’t taste good without the honey. It did not taste good enough to have just as a vinaigrette. So I first added one teaspoon of honey and it definitely was better. But after adding a second teaspoon it was just right! But it was a little too thick for my taste for a salad so I added 2 oz of distilled water and it was just right! I put it in a small glass jar with a lid and I will definitely be using this in the future! Thank you so much for this excellent recipe!5 stars

    • Mary Younkin says

      This dressing is good at room temp for up to a month. Although, you can keep it in the fridge too. I typically keep mine in the dark pantry. Enjoy!

  108. ann says

    Please provide metric measurements for those mixing to make enough dressing for one salad. Otherwise the recipe is awesome!

    • Mary Younkin says

      Hi Ann! As written, the recipe makes 20 tablespoons worth of dressing. You can adjust the measurements in the recipe card by simply changing the number of servings.

  109. Daisy says

    Generally, when someone brags that their recipe is the “BEST EVER” (especially in all caps), it’s invariably not. This is quite tasty, though. Thank you!!5 stars

  110. Brian says

    delicious recipe… I added a little basil as well, this is my new go-to. I’ll never by bottled balsamic dressing again!5 stars

  111. Roger R. Lloyd says

    Thanks, Mary. Usually when you see, The Best it’s not.
    Was even great without the salt, (low Sodium diet) my Dijon has 75 mg but I was able to figure it into my meal.
    I also had a plain burger, but drizzled the dressing over it, YUM. It’s not easy to perk up some meats, but I’m gonna try it on my chicken tomorrow.5 stars

  112. Kevin T Were says

    I made this without the honey – it still tasted excellent. When I can find some decent honey, I will try adding it. Thanks for the recipe!

  113. Kat says

    I started looking for salad dressing recipes when I went on the Dash diet to reduce blood pressure. This dressing is delicious even when salt substitute has to be used.5 stars

  114. Elizabeth List says

    This is the most fabulous dressing I’ve ever tasted! I was a bit skeptical when I taste-tested it and the pepper caught in my throat. After letting it sit for three hours, tho, it was perfectly blended and scrumptious! So glad I came across this recipe. Thank you!
    Is this truly 81,000 calories?!5 stars

  115. Kate P says

    Simply delicious! I have made this dressing many times, and I love that I always have all the ingredients at hand. Tonight I cut the recipe in half with no issues. There is really no reason to ever buy bottled dressing again!5 stars

  116. sarah mantis says

    This is a perfect dressing with the tang of the mustard ,balsamic combination and the touch of sweetness from the honey. It works on salads but also compliments chicken and pork dishes. I always receive compliments when I serve this dressing.5 stars

  117. Bonbon says

    This is the PERFECT recipe on its own buts it’s also very playful! Add some oregano, thyme, and basil for Italian style…Parmesan is sooo good inside…half the honey for less sweet. Thank you so much for an amazing go to salad dressing ❤️❤️❤️5 stars

  118. Rose says

    This vinaigrette is delicious, so much better than bottled dressing. I like to make it with some lemon juice–it makes it taste very fresh.5 stars

  119. Marie Jankowski says

    This is my new favorite balsamic vinaigrette dressing! I love how easy it is to make too 💕😊5 stars

  120. Maria says

    This is easy and very good! It’s a great go to for any salad. I just add it all to a jar and shake rather than whisking in the oil.5 stars

  121. George E Spalding III says

    An excellent dressing, and for someone on a low-sodium diet I like being able to swapniut the NaCl with KCl.5 stars

  122. Katherine says

    I have been making this dressing for a few years now and love it! So simple and such great flavours. We never get tired of it. Thank you for sharing!5 stars

  123. Ida Wood says

    Just made a batch of this dressing for the first time and love the taste and consistency.

    Question: Appreciate the Nutrition information, but what is a serving size?5 stars

  124. Shane says

    I love this dressing! I make extra and give to friends -and then harass them until they try it.

    I found that I can make it in the blender on high by including only 1/3rd of the oil along with the other ingredients and then I reduce the speed to the lowest and pour in the rest of the oil. This allows me to drop in whole cloves instead of mincing them, and also produces a creamy yet not too thick dressing that doesn’t separate as fast.

    I’m also using 1 teaspoon of mustard powder instead of 1 tablespoon dijon, and white pepper instead of black. It’s great with no subs though.5 stars

  125. LTLisa says

    It’s about time that I comment on this. It’s my boyfriend’s favorite. I recently ran out of honey and subbed 1 tablespoon of maple syrup. It’s equally delicious. Thank you for making it easy to break the “bottled dressing made with bad oil” habit!5 stars

  126. Stephanie Miller says

    When I made it it was very delicious… I put it in the refrigerator to use the next day and it was as thick as gravy and lumpy… I have no idea what happened any ideas?

  127. Kat says

    Love this and can substitute potassium for salt and it still tastes delicious. Do you think this could be used to cook chicken in a slow cooker?5 stars

  128. Gina says

    Just made a salad for myself and added your yummy balsamic vinaigrette along with some grilled pineapple … so yummy!5 stars

  129. Julia says

    This is really good! Unlike store bought balsamic vinaigrette, this has rich layered flavor and a thicker consistency that doesn’t feel quite as watery. Will definitely be making this going forward.5 stars

  130. Lisette Baird says

    Hey Mary,
    I’ve made this several times now and yes it seriously is THE best. No going back to shop bought, just not the same.
    So good


  131. Carole Barr says

    Delicious! The perfect balance of ingredients! So wonderful to use on all season salads as well as brushing on grilled chicken and veggies. My husband isn’t a big fan of vegetables but now he loves taking salads to work for lunch with this as the dressing (a little goat cheese and toasted pecans on top and it’s almost a dessert!)5 stars

  132. Molly T says

    I am a salad girl. All into it. And, let me say, this dressing, like whoa, so tasty!!!! I Will not be able to buy Balsamic from the bottle again. This is that good!! Has moved up my. list of go to’s for my salads. I usually make a citrus vinaigrette. From here on out, will be adding this recipe into my mix. You have to try!!5 stars

  133. Regina says

    Just curious….do you own a vintage Oster Kitchen Center? The dressing was good! I always cheat and used that minced garlic in the jar. It works just gotta use more of it. So if you choose to go this route I would double it.

  134. Katherine Wolfe says

    I have a high polyphenol olive oil and these proportions really overwhelm the balsamic with the taste of the olive oil. I ended up at about 2/1.5 to get the dressing to taste right. Everything else needed a bit of adjusting to meet those new proportions. That said, the little bit of sweet and the dijon really made the dressing pop, and it went *great* on the spring mix I used to serve alongside a quiche. I love the dressing, really, just making people who use high polyphenol oils aware of the changes you’ll need to make.4 stars

  135. Trish says

    Quite tasty. Perfect dressing to compliment a combination of mixed greens, penne pasta, tomatoes, feta, and grilled chicken. Exactly what i was looking for, thank you for sharing.5 stars

  136. Liz p says

    Tried this dressing after making a different one last week, this is so much more superior! Great flavor and will go very well on my home grown tomatoes. Will use this from now on. Thanks for the excellent recipe! LP5 stars

  137. BoJe says

    So easy! I like that the dressing is mildly sweet. I drizzled this over a tomato & fresh mozzarella salad with basil. So yummy.5 stars

  138. Lisa says

    The best balsamic vinaigrette I have ever made. Perfect balance of sweet and tart. I used my whisk and incorporated the olive oil 1/4 cup at a time. Perfectly delicious!!5 stars

  139. Jane says

    This is hands down the best balsamic vinaigrette dressing and my favorite salad dressing period. I didn’t know salad dressing can be this great until I tried this recipe. Everything is extremely well-balanced, the ingredients are all basic pantry staples. The only adjustment I make is to put everything in a glass jar and shake instead of using a whisk. I keep coming back to this recipe, and will treasure it for life 🙂5 stars

  140. Christine Honiker says

    I made this along side a fresh salad for a pot luck dinner and everyone loved it! So easy and so good! Thanks for another great recipe ☺️5 stars

  141. Evelyn Brannan Tarpey says

    Thanks for sharing this recipe, Mary. It is delicious and wonderful for a fall salad with goat cheese and cranberries.5 stars

  142. Caryn says

    PLEEEEZ! The nutrition info tells me nothing if I don’t know what size one serving is! One tablespoon? Two tablespoons? Please help!

  143. Cynthia Mrva says

    This balsamic vinaigrette recipe really is the best! We have a small catering business and serve this with our Caprice skewer appetizer. I do process this in the blender. I can’t go back to store bought dressing!5 stars

  144. Aline says

    This was super good and easy. I almost didn’t do it at first because my husband isn’t a fan of mustard, but neither of us could taste it. Used it over mixed greens with roasted quail, and it was fantastic. Thank you!5 stars

  145. Dana P says

    Tried this on Thanksgiving for my beet salad. It was a hit! And so easy to make. It is definitely my new go to balsamic vinaigrette. Thank you for sharing it 🙂5 stars

  146. Dr. Jonathan Horowitz says

    My quest for a healthy, flavorful salad dressing has been answered. Thank you! My wife loves this recipe as well! On a technical note, I needed a quart of dressing so the “Serving’ adjustment was welcomed as well as the “Cook Mode” which kept the recipe in full view until I had finished. Sometimes it’s the little things. This recipe has got us back to greens!5 stars

  147. Tricia says

    Mary, this is so good. I’m trying to lose weight and found this vinaigrette recipe to be perfect. I’m going to add it to a chicken wrap the next time I make one. Thanks for a delicious balsamic vinaigrette recipe.5 stars

  148. A.Thomas says

    Is the consistency suppose to change after you refrigerate it for a two or three days? Mines become thick after I refrigerated it and it had like fat build up on the top so I thought it was bad and throw it out. It was a great dressing though.

    • Mary Younkin says

      It will do that in the fridge and then come together again nicely as it warms at room temperature. You can also keep in the pantry and simply shake to combine when ready to use it again.

  149. Midah says

    It was my first time attempting to make a dressing at home and it was so easy thanks to the clear instructions and measurements.. thank you for helping me reduce my fear of doing things from scratch at home! Can you specify how many weeks/months it will keep?5 stars

  150. Zita Tyger says

    Love the dressing! Love the nutrition information! Curious what the serving size is per the listed nutrition info. Is it 1 tbs or 2? Thanks!5 stars

  151. Luisa says

    I am very impressed & pleased! I used avocado oil vs Olive oil. And followed recipe to a T. Super yum and has a wonderful balance of tang & sweetness. Also loved how fast and easy it was to put together. Thank you for sharing this recipe! 🤗5 stars