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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}
My go to balsamic dressing! Why would anyone buy store bought dressing when this is so delicious and simple to make!
I agree, Carol! It is so good.
I tried this recipe, and it’s absolutely delicious. Even shared a few times. Thank you.
Thank you, Alecia! It is a tasty one for sure.
I tried this by chance and now it’s my favorite dressing!!! Easy to make and tastes awesome. Keeps well too. I can foresee myself using on more than just salads. What a lucky find for me indeed!
That is fantastic Lisa! It really is so good.
This is so delicious! It took me awhile to get it to combine bc I was shaking in a jar and the honey was so thick, but it stayed together in the fridge and didn’t separate. Will be my go to balsamic for sure
I’m thrilled that you like it so much, Amanda.
Try using a mini food processor if you hav one. I chop my garlic in it first Then add the rest of the ingredients
This is 3/4 cup oil… just want to make sure it won’t solidify in the refrigerator? It smells amazing already and I just made it!! Can’t wait to try it!
Nevermind, I just read the actual article about storing this dressing. Thank you for sharing it!
Oh good, I am glad you found what you needed.
Best balsamic vinaigrette I’ve ever had! Perfect balance. Next time I’ll try the white balsamic vinegar but this ones a keeper, it’s made the recipe box.
Thanks
I’m thrilled you like it, Kathleen!
Just made this. I thought I would make a light salad tonight to accompany an Italian meal I have planned. My salad will have apples and pecans, so I really just wanted a light, somewhat sweet vinaigrette. I used a tiny food processor to make this. Came together very well. This is delicious. Really. Kudos my Dear for bringing us this easy, delicious recipe.
I’m so glad you are enjoying the dressing, Denise!
Was looking for an alternative to store bought because of the sodium and came across this gem. It is absolutely amazingly delicious!!!! My go to.
YEAH! Homemade is a great way to control sodium. Thank you for sharing.
This recipe is great just the way it is listed. I used it with a fruit/greens salad and it was wonderful. Easy to make with readily available ingredient in most kitchens. Received compliments and requests for this recipe.
I’m glad you like it so much, Kitty!
Best balsamic vinaigrette recipe I have found
I’m glad it’s a favorite, Ann!
Make it it’s delicious!
Couldn’t have said it better myself, Lori. Thank you.
Perfect for the Pear blue cheese and candied pecan salad on butter lettuce. Easy to make. Made me want to eat that salad everyday for the rest of my life.
I agree!
This dressing is spectacular. Since i like an extra acidic punch, I added a touch of Apple cider vinegar. Thank you!
Nice, sounds delicious, Eunice.
It came out perfect. Finally, i got it right.!!!!
YEAH! That is awesome, Elizabeth. Enjoy!
This is superbly delicious! And was exactly what I think of when I am looking for a balsamic vinaigrette. I have made this numerous times, it is easy, uses ingredients most people have on hand, and is quick.
It is surprisingly fast and easy.
Love the flavor of this, but how do you stop it solidifying in the fridge? Can’t even shake it.
I simply store it at room temp or warm it a bit before shaking to combine again.
This says to store in the fridge but the olive oil solidified overnight when I did that. Now what?!
I would leave it out to warm to room temperature and then shake before serving.
This was my first attempt at making any kind of salad dressing. The only change I made was, after adding the honey, I thought it wasn’t quite as sweet as restaurant dressing. Being diabetic, I didn’t want to add more honey, and added a packet of Splenda. It was perfect!
Sounds good, Patricia.
This recipe is amazing, just made it for the first time. A great balance of sweet and acidic.
Thank you so much, Matthew, I love that you enjoyed it.
This is an amazing dressing! I poured everything into a Ball jar and shook it like crazy. Delish!! Thanks!
A jar works perfectly for this, Deb. Thank you for sharing.
So easy and delicious! This will be a staple in my fridge!
Love hearing that, Gretchen.