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}
Donns says
My new go-to dressing. Just delicious!! I occasionally add Italian seasonings for various salads
Mary Younkin says
Glad you enjoyed it, Donn.
Trish says
Thank you for sharing this! It is delicious! I used fresh garlic from the garden and omitted the pepper.
Mary Younkin says
So happy that you’re enjoying it, Trish.
Terri says
Perfect! Great balance. I doubled the garlic because we are garlic lovers. Thank you!
Mary Younkin says
Double garlic sounds delicious to me, Terri.
Lohriena says
Perfect! Exactly the recipe I was looking for.
Mary Younkin says
I’m so happy to hear that you like the vinaigrette, Lohriena.
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 you
Mary Younkin says
You’re welcome. I’m glad you like it, Denise.
JACKI MARKS says
This was absolutely delicious
Mary Younkin says
I’m glad you enjoyed it, Jacki.
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.
Mary Younkin says
I’m so glad you like it, Kathy!
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.
Mary Younkin says
Thank you! It’s corrected now.
PKB says
How long does the dressing keep for in the fridge? A few days? Week?
Mary Younkin says
This will be fine for a week or two.
Abbey says
Great dressing. Mixed very well and went great on a grilled chicken antipasto salad!!
Mary Younkin says
I’m happy to hear that you like it, Abbey!
Keneisha says
My new favorite dressing over a greek salad! Thanks for the recipe.
Mary Younkin says
I’m thrilled that you love it, Keneisha!
Dawn says
Great flavor and cannot be any easier to make!
Mary Younkin says
I’m thrilled that you’re enjoying the vinaigrette, Dawn!
myrt says
Fast, easy and tastes great!
Mary Younkin says
I’m glad you like it.
Karen says
How long can you store the dressing in the fridge?
Mary Younkin says
It’ll be fine for a week or two, Karen.
Laurie says
Best balsamic vinaigrette I’ve ever made or had. Thanks!
Mary Younkin says
You are welcome, Laurie.
Kitswa says
I whisked it with a stick blender with the whisk attachment. Easy peasy and as thick as you want. ❤️Great recipe
Mary Younkin says
Glad you like it!
Nancy says
So easy and very delicious. My family loved it. Thank you Mary😊
Mary Younkin says
You’re welcome, Nancy.
Joy B says
Really good!!
Mary Younkin says
I’m glad you’re enjoying the vinaigrette, Joy.
Ryan says
It’s not bad, but way too sweet. Use 1/4 as much honey if you use liquid honey.
Mary Younkin says
Isn’t it great the way you can adjust homemade salad dressings to your exact tastes, Ryan?
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!
Mary Younkin says
I’m glad you like the recipe. Enjoy, Jennifer.