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}
Mary Case says
Hi. Love, love. love this dressing! Question for you – (and maybe I missed it). It says 81kcal per serving, but how big is the serving? Is that for 1 Tablespoon? Thanks!
Mary Younkin says
Hi, Mary! Yes, the nutritional information is for one tablespoon. Enjoy the vinaigrette!
GAIL says
Tasted very good. I only used 1 Tbsp. of honey though. Thanks for the recipe!!
Mary Younkin says
I’m glad you like it, Gail!
Susan Sutton says
Where did you get that jar?
Mary Younkin says
Hi, Susan! I typically use Ball pint jars to make/store this vinaigrette.
Tony says
In place of the honey, try 4-6 chunks of fresh* or frozen pineapple.
Your recipe closely parallels mine differing w/the sweetener as above, a heaping tsp of Dijon, 1 very large or 2 medium/large cloves of garlic*, no salt** or pepper**, while maintaining the same EVOO to Balsamic ratio of 1 C to 1/3 C.
*I never skimp
**tons of flavor w/out them; my kidneys don’t miss the salt
My wife often teases that I’ve become a rabbit eating up to three (spring mix) salads a day plus as a drizzle for certain veggies, & as a dip for unflavored wings & pizza crusts*. Yes I LOVE it that much!
*cauliflower crust
Mary Younkin says
I’m so glad you’ve been enjoying the vinaigrette, Tony! It’s an excellent recipe.
Diane T. Combs says
Really loved this recipe. Just the right amount of sweet, sour and spice. Made a spring green salad with carrots shredded, radishes, apple cubes, strawberry slices, blueberries, onions and blue cheese. This dressing complimented the salad beautifully.
Mary Younkin says
That salad sounds fantastic, Diane. I’m glad you’re loving the dressing.
Jane says
Love this vinaigrette! How long will this keep for?
Mary Younkin says
Hello, Jane! If you refrigerate the vinaigrette, it should keep for several months (although my experience has been that it never manages to make it that long; it’s just too easy to use on salads!).
Alex says
Nice fcking salad dressing Mary. It’s a banger. Straight 10.
Advice to your readers. When you taste the dressing it will taste too strong. Remember it gets mixed with watery vegetables. Don’t mess with the dressing it’s great. Follow the recipe.
Mary Younkin says
I’m thrilled you liked it, Alex!
Victoria says
Why I have never thought to make this dressing before now is beyond me but omg is this delicious! I was trying to find something similar to one I had inside a tuna wrap in Florida and nothing I was buying was coming close so I turned to this recipe and this will be my go to from now on
Mary Younkin says
I’m so glad you’ve been loving the vinaigrette, Victoria.
Mr. J says
It’s a good dressing for summer salads and roast beef sandwiches.
Mary Younkin says
The vinaigrette has been one of our favorite salad dressings for years! I’m so glad you enjoyed the recipe. Happy cooking!
Sara says
We love this dressing!! It truly is the BEST balsamic vinaigrette! So easy to make. I try to keep some in the fridge at all times! I use avocado oil otherwise make it as written. My husband says I should make it by the gallon!!:) Thanks for sharing your delicious recipe with us!!
Mary Younkin says
I’m so glad you enjoyed the vinaigrette, Sara.
Tamy says
Absolutely perfect. I’m not a good cook at all and mine turned out perfect. Beginner friendly. Thank you.
Mary Younkin says
Happy to hear that you’ve been loving the vinaigrette! I’m glad your batch turned out so well.
Jenny Q says
This recipe is delicious. Definitely a must try!
Mary Younkin says
Glad to hear you’re loving the vinaigrette, Jenny.
Samantha Russell says
Absolutely amazing salad dressing!
Mary Younkin says
Glad to hear that you’re enjoying the vinaigrette, Samantha.
Amanda says
Delicious dressing. It’s my favorite. I use extra virgin olive oil and the oil sometimes makes me nauseous. Any other suggestions? Or how to use less oil? I just love this dressing
Mary Younkin says
You can try making it with less oil or with a lighter flavored olive oil or even a vegetable oil, Amanda.
Brooke N says
This is one of the most delicious dressings I’ve ever made!! I added some oregano and garlic powder also. But it probably didn’t even need it. I want only this dressing from now on!!
Mary Younkin says
I’m so happy to hear you love it, Brooke!
Linda Sandifer says
The balsamic vinaigrette is my favorite balsamic dressing recipe.
Mary Younkin says
I’m thrilled to hear it, Linda!
Cynthia says
Can you tell me what brand of balsamic vinegar and Dijon mustard you prefer to use when making? Ty!!
Mary Younkin says
I use whatever I have on hand, Cynthia. I’m not brand loyal for this recipe.
Delia says
I love love this vinaigrette ! but after reading the comments below it’s 81 cal a tablespoon that’s a little steep. Are you sure it’s not for 2 tablespoons?
Also, how could you reduce the calories on this?
Thank you!
Mary Younkin says
Those are the calories as written, when the recipe is divided into 20 servings. It’s approximate. Feel free to tweak the recipe for your needs.
John H says
Very good simple recipe. I make it all the time. It is cheaper and better than most store bought dressings.
Mary Younkin says
Glad to hear that you’re loving the vinaigrette, John!
Sherry says
Question. Is a serving 2 T?
Mary Younkin says
Hi, Sherry! One serving of this vinaigrette is one tablespoon.
Loni Portera says
This is great! Thanks for sharing 🙂
Mary Younkin says
You are welcome, Loni! Enjoy the vinaigrette.