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}
Michiyo Harrigan says
So happy I stumbled upon this recipe for the BEST Balsamic Vinaigrette dressing when I was craving a fresh strawberry, toasted pecan & feta mixed green salad…and I’m so happy I did. I also baked some homemade focaccia bread that paired well with this dressing as well. Perhaps, I will even add some grated parmesan for that lil extra. Thx so much! It’s my go-to dressing now!
Mary Younkin says
Your salad sounds excellent! I’m glad you’re enjoying the dressing.
Miranda says
Really love this dressing! I was looking for a recipe similar to what one of our local restaurants serves and I feel like this one is spot on. We use it for steak salad with sun dried tomatoes, cranberries, blue cheese and toasted pine nuts. Delicious! Thank you for the recipe!
Mary Younkin says
I’m so glad you like the dressing, Miranda!
Jmeserve says
I loved the balance of this recipe! I found it slightly tangy, but not too much. I did reduce the recipe by half as I’m cooking for one. I reduced the mustard to 1/2 tsp. according to my taste. I’ll keep this one for future use.
Mary Younkin says
I’m so glad you like it!
Rich says
Really, truly is the best balsamic vinaigrette I’ve ever come across, thanks! A perfect balance of flavors.
Mary Younkin says
Rich – Thank you so much for that feedback. It is one of my family’s favorites!
Rachel says
Made this for a cucumber salad tonight…very nice! Thanks for the excellent recipe…sorry, I didn’t add the dijon, I’m not really into mustard, it was still great, though! Cheers x)
Mary Younkin says
Rachel – Thank you for letting me know. No mustard? No problem, I love seeing people make my recipes their own.
Karen says
Hi this dressing sounds delicious but I don’t have honey. Could I substitute the honey with equal amounts of cane or turbinado sugar?
Thanks!
Mary Younkin says
Karen – I have never tried that before in this recipe. But I think you could substitute equal amounts and be okay. It might change the texture and consistency a bit.
Renee says
Just wondering — if I refrig this salad dressing for later use (hubby does NOT eat salad!), will the olive oil seize up? If so, how can I get it liquid again easily? Do I put it into hot water?
Mary Younkin says
It will solidify a bit after being refrigerated, but when warmed to room temperature again it shakes together nicely.
Mary Younkin says
Renee – Any dressing with olive oil has the potential to solidify a bit in the fridge. Letting it sit on the counter for 1/2 hour to an hour before using will help or a warm water bath before serving.
Jillian Harris says
I don’t know what it is about this dressing, but it os seriously the best!! I make it regularly and it’s delicious on all types of salad, no matter what veggies & fruits are added.
Mary Younkin says
I’m glad you like it so much, Jillian!
CJ Gefvert says
Yummy and easy. I make it in a mason jar and just shake the heck out of it to get the honey to completely incorporate.
Mary Younkin says
CJ- My arm would get tired! But I agree, it is so yummy.
Stan says
Quantities
Mary Younkin says
Do you mean that you need the full recipe, Stan? If so, click that handy jump to recipe button at the top of the post – assuming you don’t feel like scrolling to the bottom to find it there. All the information you need is here.
Theresa Capri says
I made this twice now. First time whisked and it was good. This time I did it in the blender. Blending is my favorite and preferred way for this dressing. It is delicious. I did use 1/2 cup EVOO instead of 3/4 c this time and to me and my husband it was super yummy. Thank you for the recipe!
Mary Younkin says
I’m thrilled that you like it so much, Theresa.
Carmen Edwards says
If I use raspberry balsamic vinegar would I need to adjust any of the other ingredients?
Mary Younkin says
That should work fine, Carmen. Raspberry sounds great!
Kim says
Super simple, and yummy. I blended it, and as you say, it gets thick! So I added a bit of water, blended again, and it’s great! Thanks for sharing.
Mary Younkin says
I’m so happy to hear that you’re enjoying the dressing, Kim!
Keri Meehan says
Hi Mary! This dressing was so simple and delicious! Thank you so much for sharing 🙂 How long does this dressing last for? I hope you have a blessed evening!
Mary Younkin says
Keri – I am happy you enjoy the dressing. It is a summertime staple in my refrigerator. I have never personally stored it for long but my opinion would be no more than a week.
Sarah Gibbs says
Hi, can I substitute balsamic vinegar with apple cider?
Mary Younkin says
Sarah – I would not recommend it for this recipe.
Michelle says
This is by far, the easiest and best tasting Vinegarette I have tried. I am so glad I picked this one.
Mary Younkin says
Michelle – I love how easy it is as well. I am glad you are enjoying it.
Gail says
Absolutely delicious! Used agave instead of honey, and a bit less than honey. Really great! Thnx
Mary Younkin says
Gail – Agave is a perfect swap for honey in this. Thank you for sharing.
Jo Ann MacMillan says
Just started following you! Great recipes! You will be my first go to when looking for ideas or just recipes in general. Thank you so much for sharing. Everything I have tried so far has been a hit!
Mary Younkin says
Jo Ann – Welcome to Barefeet in the Kitchen. Stay a while and cook with us! Thank you for chiming in.
Amy says
Which brand of Dijon mustard do you recommend?
Mary Younkin says
Amy – Believe it or not I don’t really have a favorite. I just use what is in my refrigerator.
Maria says
Delicious, quick & easy. Thanks so much!
Mary Younkin says
Maria – So glad you enjoyed it!