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}
Susan says
Seriously, the very best salad dressing ever. I will make it over and over. I get so tired of throwing away
bottled dressing, that I prefer to make my own.
Mary Younkin says
I am right there with you, Susan. I love being able to make what I need when I need it.
Melissa Seymour says
The recipe sounds good, but I don’t see how much balsamic vinegar to use.
Mary Younkin says
The recipe says 1/4 cup, Melissa.
Rebecca Robertson says
I just made this, and it seems a little heavy on the oil taste. What can I do to balance that out?
Mary Younkin says
You could always reduce it a touch to suit you, but I can’t guarantee that will work.
Daniella says
Same here
Too much oil. Added more balsamic to balance it
Vee says
I agree. It has a good flavor, but it’s heavy on the oil. I think I’ll try again with less oil.
Mallory says
This is such a yummy dressing and super simple to make. Blows bottled dressing out of the water. Thank you!
Mary Younkin says
I am so happy you agree, Mallory.
Mary says
I made this and poured it over a quinoa salad and it was so so good!! I will definitely make it again! Thank you! 😊
Nikki says
I LOVE balsalmic vinaigrette and a little picky about it. Not a fan of store bought dressing, especially some of the ingredients use. I think this one is SOOOO good!!!! This will be my go-to recipe and I am so excited about it! It did start to thicken after a few days. Is that normal? It still tasted delicious, was curious what is causing it. Thanks!
Mary Younkin says
That is possible, Nikki. One thing with fresh salad dressing is there are no preservatives or additives to prevent that from happening. I usually tell people to just set it out to get to room temperature before serving and to shake it really good.
Colleen says
Love this dressing!
Mary Younkin says
Yes! So do I, Colleen.
Lin says
This balsamic vinaigrette recipe is the BEST I’ve ever tried. Served it with roasted veggies – amazing!!! Using it with grilled chicken tonight.
Mary Younkin says
Thank you Lin.
Dana says
So good and super easy. I had everything needed on hand.
Mary Younkin says
Don’t you love when you come across a recipe to make and you actually have everything without a trip to the store? I am so happy you enjoyed it.
Jane says
I just made this balsamic vinaigrette. Yes it is the best‼️‼️‼️ I only have one question …how much is a single serving? I couldn’t find that anywhere ….is it 2 tablespoons❓
Mary Younkin says
The nutrition information is based on a 1-tablespoon serving, but yes I would use about two tablespoons on a salad.
Ashley says
Excited to try this. Do you recommend a certain type of honey?
Mary Younkin says
I just use whichever honey I have on hand, Ashley.
Laura Funke says
Delicious and easy to make!
Mary Younkin says
Thank you, delighted you enjoyed it, Laura.
Nikki says
Hi, I’m making this dressing for a field green salad. Do you recommend serving the dressing on the side or mixing it into the salad? Would that be any different for a chopped quinoa salad? Thank you so much and for sharing your recipe!
Mary Younkin says
I am a fan of serving dressing on the side for lettuce salads.
Lisa says
Came out great! I put a chery tomato, basil leaf and fresh mozzarella and dipped it!! so delish
Mary Younkin says
Sounds amazing, Lisa!
Mamie says
What brand of Balsamic vinegar did you use in your recipes?
Mary Younkin says
It depends on what I am using the vinegar for, Mamie. For this type of recipe, a general brand like Pompeian, Star, Alessi, Trader Joe’s, etc will work fine. For recipes where I’m adding balsamic vinegar as a topping or as a main flavor ingredient, I love using a higher-end aged balsamic if possible.
Adam Moir says
Great Recipe… I made it using Red Wine Vinegar instead of Balsamic vinegar… Also added about a tsp of Oregano. Turned out great…
Mary Younkin says
I always enjoy hearing how others customize these recipes. Thank you for sharing, Adam, I might have to try that sometime.
Megan says
This is so good. Even if I’m not planning on having salad one week, I still make it and keep it in the fridge, just in case. Thank you for sharing!
Mary Younkin says
Megan, I agree. I always have it on hand.
Dawn says
Excellent. Adjusted balsamic and olive oil to close to equal amounts with a little more olive oil for personal taste
Mary Younkin says
That is perfect, Dawn.
Paulette says
I volunteer teach a monthly cooking class to some high school students and was looking for a perfect vinaigrette dressing for them to make while their entree was baking in the oven. I talked to them about the correct fat to acid ratio, balancing the tartness of the vinegar with a touch of sweet and how the Dijon and honey help to create a temporary emulsion to hold the dressing in suspension. I had each pair of students make a half recipe, shaking it vigorously in a mason jar. They all loved this vinaigrette! It really is perfect!! I heard from some of the parents that their teenagers were just as excited about this dressing as they were about making the manicotti and marinara! This recipe is simple but also simply perfect!! Thank you so much for sharing it!
Mary Younkin says
I love that you were able to use it in class, Paulette.
Paulette says
Absolutely perfect vinaigrette!! Used this recipe to teach a group of high school students how to make a perfectly balanced vinaigrette. They all loved it!
Mary Gross says
Delicious! I reduced the amount of olive oil by 1/3 and substituted a bit of water. This is easy and so good!
Mary Younkin says
Thank you for sharing, Mary.