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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.
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}
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.
I’m so glad you like the dressing, Maria.
Amazing 🤩
I’m so glad you like it!
An excellent dressing, and for someone on a low-sodium diet I like being able to swapniut the NaCl with KCl.
I’m glad you like the dressing, George!
What is KCI?
Such a great and simple recipe!
I’m so glad you like it, Emily!
Absolutely delicious; one of the best dressings I’ve made! Thank you for this recipe.
I’m so glad you like it, Barbara!
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!
I’m thrilled to hear that, Katherine.
Delicious,thanks
I’m glad you like the dressing, Irma.
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?
The nutritional info is per tablespoon.
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.
I’m thrilled you love the dressing so much, Shane.
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!
I’m so happy to hear that you all love it, Lisa!
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?
It should thin out if you warm it a bit, Stephanie. I typically store vinaigrette in the pantry or on the counter now.
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?
I’m guessing that will work well, Kat. I haven’t tried it myself.
Just made a salad for myself and added your yummy balsamic vinaigrette along with some grilled pineapple … so yummy!
I’m so glad you like the dressing. I bet it’s delicious with pineapple!
So easy and perfect for Caprese salad. Thank you!
I’m glad you love it, Terry.
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.
I’m glad you like it, Julia!
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
Thanks
Lisette
I’m thrilled that you like it, Lisette!
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!)
I’m so glad you are enjoying the dressing! (And I agree, it’s fantastic with pecans and goat cheese too.)
Pretty tasty stuff.
I’m glad you’re enjoying the vinaigrette, Denise!
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!!
I’m happy to hear that you love it, Molly.
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.
I do not own the kitchen center. I’m glad you’re enjoying the dressing!