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}
Anonymous says
I have just come back from Italy where I had Pecorini cheese and pear salad with a thick balsamic dressing,,,your recipe sounds like it might be the one….it was quite thick and drizzled over the prepared salad. I can't wait to try it tomorrow. May thanks.
Sue Shafer says
Yummy,,,,,,,, This is delicious; Don’t want to try any others. ha! ha!
Anonymous says
This is soooo Good!! Even My husband downs it!!
Whitney Jackson says
This dressing is amazing. I make it weekly!
Anonymous says
This dressing is amazing. I recommend making with an immersion blender.
Susan says
I was not a big fan of Vinaigrette but this has changed me forever!!! So good…..WOW
Tiffany Swindlehurst says
I tried this dressing and I absolutely love it! Random question… What brand and size jar is that in the picture?
Mary says
I'm so glad you like the dressing, Tiffany. The jar holds approximately 8 ounces. I don't recall where I picked it up, but it says Atlas on the side. I hope that helps!
Anonymous says
This is hands down the best, BEST balsamic dressing in the world. I will eat it with just about anything…in fact, I find excuses just so I can indulge in this dressing. Thank you…have been making this for nearly two years, and always consistently delicious and easy.
Shawne says
This is simply DELICIOUS!!!
Cara says
How long does it stay good in fridge? I’ve read many recipes that say keep at room temperature. Thanks
Mary says
I’ve never kept this at room temperature myself. In the fridge, we use it without any issue for 1-2 weeks.
Eddie | Induction Cooking says
I’m going to try this because you say it’s perfect! I’m like you were, I’ve made lots of vinaigrette dressings but I never quite find the right one. I’m hoping this might just be the one. Thanks for sharing.
Heidi says
Thanks Mary for this great recipe! It’s easy to make and so delicious, definitely a keeper! ☺
Jean says
How long will it last in the fridge for once made?
Patricia Black says
Had to substitute Mendocino honey mustard as I didn’t have any Dijon. It turned out delicious!
Scott says
I have to add my name to the list that it is the best balsamic dressing I am my wife and daughters have ever tasted. Thank you so much 5 years after publishing!
Rhonda says
I make this about once a month. I just love the flavor and tanginess. I use it on salads and pasta salads.
Kim says
Yes. Simply the best. Just made this today and had it with kale, hard boiled egg, grape tomatoes, turkey bacon, and feta cheese. It did get incredibly thick; I made it in the blender and put it in the refrigerator. Thank you!!!