The BEST Balsamic Vinaigrette

965 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Best Ever Balsamic Vinaigrette beats anything you can buy at the store!

Balsamic Vinaigrette Recipe

4.92 from 367 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 minutes
Total Time: 5 minutes
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

Filed under: , ,

Share this Article

PinYummly

Related Posts

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.

Reader Interactions

965 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. Laura says

    This recipe showed up on my pinterest page and I tried it because of the 5 star reviews and even reading them…it was a hit. I just made it myself and it is definitely delicious! And will be on repeat in my house! I love all natural dressings that don’t have gums or processed junk in it.5 stars

  2. Christa C says

    I’m so sad it was amazing when I made it fresh ! 5 stars , I stored it in the mason jar and it all SOLIDIFIED!! Like what why? What am I doing wrong?5 stars

    • Mary Younkin says

      Olive oil can solidify when stored at cold temperatures, like in the refrigerator. I suggest placing it on the counter to get to room temperature before serving it, and making sure to shake it really well before serving.

  3. Cheryl says

    I haven’t made this myself but a family member did when he made us lunch. It was absolutely delicious and he gave me the recipe & this site. I’m making the dressing tomorrow..5 stars

  4. Xara says

    This is a delicious dressing recipe. I don’t make salad dressing very often, and aspire to do it more. This recipe ensures that that will be the case! My honey was too thick to get out of the jar, so I substituted maple syrup. So good! And I was happy to be able to use my recently acquired and very efficient garlic press.5 stars

  5. Abbie says

    Excellent balsamic I used choc zero honey so no extra added sugar and it came out superb! It’s a keeper. TY❤️5 stars

  6. Tina says

    i love this!!! I made it once and thought about it ever since I ran out of it. Making it again for the family for our Easter meal.5 stars

  7. Courtney S says

    Solid, quick balsamsic dressing!! All proportions of ingredients are spot on making this a quick go-to natural dressing5 stars

  8. Angelina says

    I have been looking for a recipe like this for a long time! I will be making this tonight to accompany a Cobb salad. Cannot wait and will let you know!5 stars

  9. Dalry says

    I was looking for a quick Balsamic Vinaigrette to pair with a green bean and avocado salad, and came across your page. I left out the honey, only because I was coming off a fast, but it was still so delicious and perfectly balanced. I will be adding the honey back in going forward, and I am so looking forward to trying that, and your other dressings. Thanks so much Mary for sharing!5 stars

  10. Allison says

    Absolutely delicious!! I’m addicted to this sweet-ish and flavorful dressing. I used a cucumber melon flavored balsamic cause thats all I had and it was perfect for my burrata salad! Thanks for sharing this recipe.5 stars

  11. Jerry says

    Not sure what I did wrong. The taste was great but it was very thick. I had to use a spoon to get it out of the jar. Maybe it was the way I whisked in the oil? I drizzled it in while whisking vigorously. I might have emulsified it too well because it didn’t even separate after sitting for awhile and of course refrigerating it didn’t help at all. I’ll try again and see what happens. Definitely a good start on a basic dressing with good ingredients. So tired of the terrible ingredients found in store bought dressing.4 stars

    • Mary Younkin says

      Hi, Jerry! I’m not sure what might have gone wrong, but I think you’re probably right about whisking the dressing. When making a salad dressing, usually the rule is that if the ingredients are mixed together more actively (like blending/whisking vigorously versus light whisking/shaking), then the result will be thicker and stay thicker for longer. I’m glad you still enjoyed the vinaigrette; hopefully next time the recipe will turn out spectacularly!

    • Mary Younkin says

      I’m sorry to hear that the recipe didn’t turn out the way you’d hoped it would, Jennifer. Did you substitute any ingredients by chance? This is a very popular traditional recipe for balsamic vinaigrette. There shouldn’t have been any surprises here.

  12. Holly says

    Wow! I didn’t know you could make your own! I found your recipe and was so glad, it is delicious! I’m using it to make a slow cooker pork roast!! Thank you for sharing your wonderful recipe!!!5 stars

    • Mary Younkin says

      Hi, Lisa! I’m not sure how strong the clover flavor would be in the final result, but your should be able to substitute it into the recipe without an issue. If you decide to try making the vinaigrette with clover honey, let me know how it turns out!

  13. Sue says

    You were not kidding! This is the BEST Balsamic Vinegrette! Yum! I was looking for a new recipe to put on a capresse salad (I am not an oil and vinegar person), so i found this, made this and it was so good and easy! The only thing i did differently was to use my mini food processor to blend it so it would not separate. Thank you so much for sharing this Devine recipe!5 stars