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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}
how long will this keep in the refrigerator for?
This will keep in the fridge or at room temp for weeks, Joyce. There isn’t anything here that will spoil quickly.
It was so good, that my dad asked where the dressing came from. When I told him that I made it he asked if he could take the rest home with him.
That’s awesome, Diana!
Came out well, I just would have liked it a little thicker, but excellent flavor!
I’m glad you like it!
Boom shaka laka
I’m glad you like the dressing!
Just made this for a persimmon salad. Excellent flavor! We will definitely keep this recipe !
That sounds great. I’m glad you’re enjoying the dressing.
Loved this recipe. I’m trying to eat more green salads to lower my cholesterol. I use it over chopped collard greens, baby spinach, carrots, and beets topped with Mrs. Dash.
I’m so glad you like the dressing!
Like the recipe. This is my first exposure to “Barefeet In The Kitchen”.
Would be helpful if Nutrition Information included a specified serving size. If the recipe yields 20 tablespoons, does this mean each serving is 1 tablespoons with 81 calories, etc., per tablespoon?
Thanks! –Larry
That is exactly what it means. If there are 20 servings at 1 tablespoon each, that is the yield.
I made this to use with a salad with pears, pecans, dried cranberries, and goat cheese. The salad with this dressing was so good there were no leftovers and I wished I had made a bigger salad.
I’m so happy to hear you love it!
I LOVE this dressing! My husband is diabetic; if I need to replace the honey and use monk fruit sweetener, what is the substitution ratio?
I’d add it to taste, Barbara. I’m not sure if that’s a 1:1 substitution.
There is a keto friendly honey you can buy that is sugar free and tastes just like honey.
Great recipe!
I’m thrilled you like it!
Excellent! I processed in my mini food processor and the consistency is perfect!
I’m thrilled to hear that you’re enjoying it.
Awesome recipe! I made it and put it in my Xmas baskets. Everyone DID call me for the recipe. 🥰
Glad to hear the vinaigrette was a hit, Cheryl!
Yes, this is the best vinagrette dressing! I LOVE it! I have started making it all the time and even giving it to friends. Thank you very much!! It’s a great bread dipping sauce. I’m going to try it in my humus.
You’re welcome, Kim! I’m so glad you loved the vinaigrette.
This has become my go to salad dressing. I only us one tablespoon of honey or leave it out completely.
I’m thrilled that you’re enjoying the dressing.
This vinegarette is delicious and so easy to make!
I’m happy to hear you like it!
Look no further. This recipe is all you need. It’s great drizzled on margarita pizza and on fresh mozzarella/tomato appetizers.
I’m thrilled that you like it so much, Jesse.
Just made this……..very good, and so simple to make.
I’m so glad you like it, Larry.
This dressing is excellent and easy to make!
I’m happy to hear that it’s a hit!
I made the Balsalmic vinaigrette and absolutely love it. I made a slight change and used a raw blackberry honey since that was on the counter. Wow!
mmmmm I bet that was delicious!
Easy as cake. No preservatives, no seed oils. Made with homemade dejon. Recipe makes 8+ Oz. Cost me 25 cents to make compared to store bought which starts at $3.99 and up. It really only took five minutes to make. I’ll never buy store brands again.
I’m thrilled you like it so much!
It was so delicious that when I finished my salad, I got a spatula to scrape the rest of the dressing out of the bowl and eat! I’ll probably use this on so many different things 🙂
I’m so glad you like it, Bethany. Thanks for the grin!