This post may contain affiliate links. Please read our disclosure policy.
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.
Homemade Balsamic Vinaigrette
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.
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.
Balsamic Vinaigrette Recipe
There’s a reason I consider this particular balsamic vinaigrette 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 balsamic dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer.
Balsamic Vinaigrette
This 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. You can store it at room temperature as well, but I try to use it much more quickly when it is stored that way. 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 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 or store at room temperature. Shake well before serving.
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.
This 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 3/22/12 – recipe notes updated 3/12/21}
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!
I’m thrilled that you like it, Miriam!
How long does it last in the fridge? Absolutely love this dressing.
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!
Please provide metric measurements for those mixing to make enough dressing for one salad. Otherwise the recipe is awesome!
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.
This tastes rather bland…added some extra dijon for flavour and it was much better.
I love how adaptable homemade dressings are, Emily. I’m glad you made it work for your tastes!
absolutely the best balsamic vinaigrette recipe
I’m so glad to hear that you like it.
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!!
I’m so glad that you like it, Daisy!
delicious recipe… I added a little basil as well, this is my new go-to. I’ll never by bottled balsamic dressing again!
I’m so glad you like it, Brian!
I look forward each time on receiving your emails. This dressing is outstanding and I make it all the time.
I’m so glad you like it, Alice!
This really is the BEST! My husband actually asks for this dressing. Thank you so much!
I’m so glad you like the dressing, Justina!
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.
I’m so glad you like it, Roger!
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!
I’m glad you like it, Kevin!
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.
I’m so glad you like the dressing, Kat!
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?!
I’m so glad you like it, Elizabeth! There are 81 calories (kcal is the technical name) per tablespoon of this dressing.
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!
I’m thrilled you like it, Kate.
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.
I’m so glad you’re enjoying the dressing, Sarah!
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 ❤️❤️❤️
I’m so glad you like the vinaigrette!
Made it tonight, delicious!!!
I’m glad you like the dressing, Lorna!
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.
I’m so glad you like it, Rose!
Thank you for this recipe! It is fabulous!
So glad you like it, Kate!
This is my new favorite balsamic vinaigrette dressing! I love how easy it is to make too 💕😊
I’m so happy to hear that, Marie!