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}
Lori says
Perfectly balanced flavor.
Mary Younkin says
I’m glad you’re enjoying the dressing, Lori.
Aloka Naskar says
This looks easy and delicious, Can I use avacado oil instead of EVOO? thanks
Mary Younkin says
That should work fine!
Bobbi says
Delicious! Perfect amount of sweetness. Great consistency. I typically swap garlic powder for fresh when I am not making for guests. I want to have some on hand for as long as possible. Either way works very well.
Thanks!
Mary Younkin says
I’m thrilled to hear that the dressing is a hit, Bobbi.
B River says
Totally love this dressing and that I know what ingredients I am using. The only con is that my olive oil separated and solidified so it’s hard to mix again 🫤 I keep it at work for my lunch salad
Mary Younkin says
You can also keep it at room temperature, making it much easier to shake back together.
Jackie says
My new go to homemade dressing! Absolutely perfect ratios of flavor.
Mary Younkin says
I’m glad you’re enjoying the dressing, Jackie!
Melissa says
Just like the description says…BEST balsamic dressing ever!! This is my new “ go to”…thanks for sharing! It couldn’t be more well balanced.
Mary Younkin says
I’m glad it’s a hit, Melissa!
mechelle says
I’ve tried making vinaigrette a thousand times and its always too one thing or another. too sour, too sweet, wrong consistency, it was always something. This was on the money. I love it and everyone who has tasted it loves it. Thanks for sharing.
Mary Younkin says
Hooray! I’m so glad you like it, Mechelle.
Angelica says
How long will this keep in the refrigerator?
Thanks!
Mary Younkin says
I typically just store it in the pantry, but it will keep for a week or two at least.
Carla Kaufman says
Is the nutrition information for 1 tablespoon?
Mary Younkin says
Yes, Carla.
Lynn says
I cannot have honey or Dijon mustard. What can I substitute for them in this balsamic vinegrette recipe?
Mary Younkin says
You can use maple syrup or sugar and just skip the mustard. It won’t be exactly the same, but should still be tasty.
Michelle Wenner says
This dressing is so delicious! I whisked mine and it came out super thick, but I’m not sure why. Maybe it is from the Manuka honey? I was totally licking the whisk when I was done. 😆
Mary Younkin says
It might have been the honey, Michelle. It’s also an unusually thick vinaigrette. I’m glad you’ve been loving the recipe so much.
Carla Fiumara says
Is the nutrition facts for one tablespoon or two? Delicious.
Mary Younkin says
One tablespoon, Carla. Enjoy!
Amber Elliott says
Made this last night and woke up craving it this morning. I like to let it sit at room temperature for 10 minutes for a thinner consistency.
Mary Younkin says
What an awesome review! I’m grinning that you woke up craving a salad dressing. That’s a terrific way to start the day, Amber!