The BEST Balsamic Vinaigrette

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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.

Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

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 is a staple in our fridge!

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!

Homemade Balsamic Vinaigrette

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.

Best Ever Balsamic Vinaigrette

Balsamic Vinaigrette Recipe

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
  2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
  3. Store in a jar with a lid and refrigerate. Shake well before serving.

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Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

Balsamic Vinaigrette Recipe

4.93 from 238 votes
Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Servings: 20 tablespoons

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

If you choose to make this in the blender (as I like to do for almost every other recipe) this will be a thicker dressing. Still delicious, simply thicker. I prefer the consistency of this particular dressing when whisked by hand.

Nutrition

Calories: 81kcal · Carbohydrates: 2g · Fat: 8g · Saturated Fat: 1g · Sodium: 67mg · Potassium: 3mg · Sugar: 2g · Vitamin C: 0.1mg · Calcium: 1mg · Iron: 0.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/22/12 – recipe notes updated 3/12/21}

How To Make Balsamic Vinaigrette

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Laura says

    This dressing comes together super quickly and is delicious. My sister, the salad connoisseur of the family (nobody dares make salad or dressing when she’s there), loved it. Definitely my new go-to balsamic vinegar dressing!5 stars

    • Mary Younkin says

      Laura – I love this comment and your reference to your sister made me laugh! I am glad we were able to impress her, that sounds like high praise.

  2. Ash says

    Perfect, simple recipe for those of us who like that old school, find it on the table of a mom & pop Italian restaurant. It took me all of 10 minutes to make (I did cheat and use pre-minced garlic) and clean up was minimal with a dishwasher.

    Substitutions:
    – No mustard (I just don’t like it)
    – Subbed maple syrup for honey (1:1 swap) and it was still delish

    Someday I might get adventurous and make it as called for but for now this works really well. Thank you!5 stars

  3. Sara says

    I love this dressing but I feel like it solidifies in my fridge very easily. Any recommendations? How long does it keep for??4 stars

    • Cynthia says

      I added a almost a half cup more of the vinegar and it was still a little tick, but definitely more able to pour when straight out of the fridge.

      Also for some extra depth of flavor I added about a teaspoon or so of fresh thyme. ❤️

  4. Brian says

    I usually like to tweak recipes a little but not with this one. You are correct… it’s absolutely perfect. Thank you for such a delicious easy vinaigrette recipe!5 stars

  5. Carla Sells says

    Love this dressing! I’ve tried store-bought dressings, but I always go back to making this one. Delicious and easy to make!5 stars

  6. David says

    High Five Mary💪 Came together quickly and the end result is a “5” on steroids I must say. I was afraid the 3/4 cup olive oil might be too much but it turned out perfect. Anticipating tonight’s salad!5 stars

  7. Paul says

    Please be careful saving any dressing with fresh garlic in oil. There is a risk of botulism toxin poisoning after about a week:

    Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months.

  8. Patricia says

    I have to agree with everybody else here, this is the BEST dressing. I didn’t changed nothing, used good quality ingredients and it is so good!!5 stars

  9. Sara Hattersley says

    So easy to make and even mixing by hand is not an issue. I tasted immediately after making and it’s delicious! Excited to let the garlic and other ingredients meld together overnight to create a delicious salad for lunch tomorrow! Thanks for sharing!5 stars

  10. Margi Roberts says

    I’m going to chance his one with minced garlic in water. Squeeze the water out and into the dressing it goes. I love this dressing!