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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}
Great dressing! What is the serving size?
One tablespoon per serving, Denae. I hope you love the vinaigrette!
Have now made 3 times. Fantastic with spinach, strawberry, blueberry, crasin and walnut salad! Thanks for sharing the recipe!
You are welcome, Rita!
Made this as written and it was delicious! Will definitely keep this in the salad dressing rotation. Ty!
Happy to hear that the dressing is a hit, Lori!
Such a great tasting dressing! Originally made it for Caprese salad but have been using it for all salads now. Why does it get so thick when I leave it in the refrigerator? I have to sit it out before using. Am I not using enough EVOO? Or not whisking it enough?
Hi, Cynthia. Sometimes the vinaigrette will thicken in the refrigerator; I always stir it again before serving. I’m glad you’re loving the dressing!
It’s the honey when it gets cold:)
Made as written and it was delicious! Went perfect with my spinach n arugula salad! Definitely a keeper! Ty!
You are welcome, Lori. I’m glad you’ve been loving the vinaigrette.
This is the perfect name for this dressing ! It is delicious and quick to make!
We still love it, Jaye. I’m glad you’ve been enjoying the dressing. Happy cooking!
I am on my second batch of this tasty dressing. Lot the flavor and the simple organic ingredients! LOVE IT!
I’m glad you’re enjoying the dressing, Stacey.
Too sweet. Ruined my salad
Sorry to hear that you weren’t happy with the vinaigrette, Hannah. Everyone has different tastes. I always try to taste dressings before I add them to my salads.
This recipe is awesome. I made it for a dinner party and after the salad was all gone, the guests dipped bread into the remaining dressing.
I’m so glad the vinaigrette was a hit with everyone, Sylvia. Enjoy!
Hi Mary, can’t wait to try your recipe for Balsamic Vinegar! Can Apple Cider Vinegar be substituted for Balsamic Vinegar?
Well, that would give you an apple cider vinaigrette, not a balsamic vinaigrette. I’m guessing it will be tasty. It just won’t be balsamic.
I made this dressing for a pear, butter lettuce crumbled blue cheese and toasted walnuts — it was fantastic! Thanks for sharing!!
That sounds delicious, Susan. I’m glad you’re loving the vinaigrette! Happy cooking.
This vinaigrette is my go-to! It’s always a hit at dinner. A bit sweet with a nice zing! Love this over a simple salad with fresh greens, apple, onion, tomatoes and feta!
I’m thrilled that you’re enjoying it, Penny.
do you store this dressing in fridge and how long does it last? thank you so much.
It will be fine at room temp or in the fridge, Susan.
I love this dressing but it turns into a science experiment that is gross when refrigerated
I used a lemon infused olive oil and followed the recipe exactly. This was the best balsamic dressing I’ve ever made!!!
I’m glad you loved the vinaigrette so much, Stephanie! Enjoy.
Made this the other day to go on a spinach salad as an accompaniment to some pasta I made for dinner. It was an instant hit with both my family and our guests. The flavor is really well balanced (more so than I would have guessed given the relative proportions of the ingredients), and I suspect I will be asked to make more many times in the future. I ended up using an immersion blender when making it because I didn’t have time to whisk it by hand, but I think the consistency turned out just fine despite that.
I’m so glad to hear that everyone loved the vinaigrette, Austin! Using an immersion blender works well in a pinch. Happy cooking!
Went looking for a basic balsamic vinaigrette. Have made this twice now. Only change I made is I minced up a shallot along with the garlic, and added some red chili flakes. My kids love it. Thanks 🙂
That sounds like a great idea! Shallots and red chile would spice up the vinaigrette for sure.
Was looking for a flavorful balsamic vinaigrette that wasn’t bland. This one is incredible! Easy to make. I did use the mini cuisinart to blend and yes, it was thick, which was perfect as a veggie dip. To use as a salad dressing, I just diluted ot with some water to thin. So hand whisking is better if you want a thinner dressing.
I’m so glad you’ve been loving the vinaigrette, Carla. It’s a really versatile recipe; I’m glad that you were able to adjust it to suit your needs. Happy cooking!
I love this dressing! I make it on a regular basis. Thanks for sharing!!
You’re welcome, Nicole. I’m glad you’ve been enjoying the vinaigrette.
I have been making this dressing for a few years now and I love it
I add less honey only for calorie reasons
I don’t refrigerate it, and it still seems very thick
My Go to dressing for all my salads. Thank you.
You’re welcome, JoAnne! I’m glad the vinaigrette’s become your go-to.
I found it too sweet for me, but I like my dressings on the vinegary side. Next time I’ll try halving the honey. Otherwise, good quality olive oil & balsamic, mustard, garlic, s&p is a classic.
I’m glad you’re enjoying the dressing, Marie. Being able to adjust everything to your own tastes is the best part of making your own salad dressings.