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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}
Can we use garlic powder instead of minced garlic?
Hello! Yes, you can substitute garlic powder for minced garlic.
Excellent recipe!
Best dressing ever!
Happy to hear it, Alison! Enjoy.
This is my favorite dressing by far! I’m wondering if you can store this in the cupboard? When I store it in the fridge, the oil solidifies.
Hi Dot! I often set this out on the counter for a while before I plan to use it. That helps warm it and makes it easier to shake together again.
Absolutely delicious
Glad to hear you’re loving the vinaigrette, Sylvia!
PSA: Do not store this for more than a week if you want to avoid botulism risk
https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil
Hi, Frank! This recipe is both not stored at room temperature and a different recipe. That said, I do agree that you should go through the vinaigrette quickly. It certainly wasn’t difficult for our household to use it all! Enjoy, and happy cooking.
This is delicious! But it’s hard to j repeat the nutritional information without the serving size, is it intended to be for 1Tbsp?
Hi, Hillary. The serving size is one tablespoon, yes. Enjoy!
Delicious! Thank you! Exactly what I was looking for. I used garlic powder in this.
I’m so glad you enjoyed the dressing!
Easy and delicious!
I’m glad you like it, Rita!
I love salad dressing recipe I make for my husband all the time. He eats it every night on his salad
I’m so glad it’s a favorite for you, Debbie!
Nothing, and I mean nothing, compares to this vinaigrette. It’s just perfect! Sometimes, I’ll add a touch of lemon juice and thyme. It’s not just for salads; but is my go to salad dressing.
awe! I love hearing that, Daniel. I’m glad the recipe is a hit for you.
My husband and I are forever making this salad dressing. We omit the salt due to health issues, but it is so flavorful even without the salt. Thank you so much for sharing this wonderful recipe!
You are welcome, Rhonda! I’m glad you and your husband are enjoying the vinaigrette.
THIS IS AMAZING! My adult daughter is OBSESSED with it. Eating salads twice a day! SOOOOO GOOD. Off to make another batch!
I’m thrilled it’s a hit for your family, Donna!
Have made this over and over again. It’s always a big hit whenever I serve it. Thanks so much, Mary, for a fantasic recipe!
I’m so happy to hear it, Cori.
Just wondering if I can sub for regular mustard if I don’t have Dijon mustard ? Thanks in advance 🙂
Hi, Sara. You can substitute regular mustard; that shouldn’t be an issue. I hope you love the vinaigrette!
Quite oily. Will have to try it with less oil next time … or better quality oil? I used maple bourbon balsamic vinaigrette and a little less honey. The flavour was great!
I’m glad the flavors were a hit – that maple bourbon balsamic sounds fantastic. If you prefer it less oil-based, reducing the oil amount should be perfect for you.
Hands down BEST Balsamic dressing recipe ever! Husband AND 12-yr old APPROVED and asked for seconds. Added grapes, shaved parm and walnuts! Note: I used an emersion blender as the olive oil was added and it did turn out pretty thick, but just rinsed lettuce and didn’t dry it, which helped thin it a bit. But it was still perfect and no one was the wiser!!! I think next time I’ll try hand whisk. Thank you for this addition to our favorites!!!
Glad to hear that the vinaigrette was a hit with everyone! Enjoy, and happy cooking.
Absolutely delicious! My first time making homemade salad dressing and this is the perfect recipe
I’m so very glad it was a win for you, Annette.
This is so good! I like to keep a jar in the fridge / I use a Mason jar to store.
Glad to hear that the vinaigrette is a hit, Jeri.
it needed a little something and when i added the juice from half a lemon it was absolutely perfection
Happy to hear the vinaigrette turned out well, Adam!