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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}
This is delicious!! Such a straight forward recipe with ingredients that you have on hand in the kitchen! It made my salad taste like something you would get at a restaurant. I will definitely be making this one again and using it as a go-to salad dressing!
I’m thrilled that you love it!
Great recipe and I used the wisk method. I also used garlic powder instead of cloves because I was out. It turned out great!
I’m so thankful to have found this recipe!
I’m glad you like it!
This salad dressing is so so good and so quick and easy to make. Made with natural ingredients, too! I have made this several times now and put it on all my salads. My absolute favorite go to salad dressing!
I’m so happy to hear you love it!
Can the mustard be dry?
Sure. That will work fine.
The best ever. I make it in a big jar, double or triple it and keep it on hand in the fridge. Better than anything store bought! Delicious.
I’m thrilled you like it!
I am almost out of my balsamic vinegar, could I use a balsamic glaze? maybe dilute it with some apple cider vinegar or rice vinegar?
You should be able to add just a bit of water to thin it. I’d start with a couple tablespoons of the glaze in a little dish and whisk in a tablespoon or so of water until the desired consistency is reached. Taste it though, as depending on the glaze it may be super sweet or a little more watery than desired. Just play with it a bit. You can add a splash of red wine vinegar if needed to achieve a bit more tang. I think it will work alright in a pinch. Happy salad making!
Excellent recipe. It has become our go-to salad dressing since I discovered it. amazing on sandwiches as well. I add a tiny bit more honey to mine.
I’m so glad you’re enjoying the dressing!
killer. I added onion powder and garlic salt. thank you love it.
I’m thrilled that you love it!
I am a big salad maker! Lately it’s been a lot of dressings with nutritional yeast to thicken instead of oil, as we are watching calories. I made a big company salad for Easter, and thought I’d better make the real deal for guests. I used this dressing recipe, and my daughter commented on how the salad had been a real pleaser! I went to get myself a bowl and was so happy with it! My brother in law, who doesn’t really eat a lot of salad got a huge bowl and went back for more, and my husband loved it so much, that I made it again tonight! I used maple syrup instead of honey, but other than that I followed the recipe to the letter!
I’m thrilled to hear that the dressing was a hit! Thanks for taking the time to let me know, Lois.
This is delicious. Turned out so good! What is a serving size approximately?
The nutritional info is per tablespoon of the dressing.
Great recipe but I can’t stop wondering where you got that mason jar? What brand is it?
It really is the cutest jar, isn’t it?? Unfortunately, it’s a very old jar (30-40 years) and can’t be replaced.
Absolutely delicious.5 stars
I’m so glad you loved the vinaigrette, Jennifer!
should I use balsamic vinegar with Mother? how do I make this keto?
You can use whichever vinegar you like best. And you’d just need to swap in a sugar alternative that works for your keto needs.
I just made this so I could have a salad for a late night snack. The way that the honey, Dijon, garlic, balsamic and oil mix together makes a perfect smooth consistency (I just put it in a glass dressing bottle and shook it like crazy). The dressing is so good I went back for another small salad just so I could keep having more. I think this is the only vinaigrette that I’ll ever make.10/10
I’m so glad you like it!
I modified the recipe to be AIP compliant, removing the mustard and pepper, and it is delicious! I’m not typically a fan of vinaigrettes, but this doesn’t have that harsh vinegar taste and is even the slightest bit sweet. Thank you for sharing this recipe!
I’m so glad you were able to make it work for you!
The balsamic is missing from the ingredient list
Hi friend, you might have been reading too quickly, it’s the second to last ingredient in the list.
Love this balsamic dressing recipe! I’ve made it twice now & have decided I no longer need to buy the bottled version in the store! This last time I shared it with a few friends at a dinner gathering & they absolutely loved it! Thank you so much!
I’m so happy to hear this!
Tried this tonight because I’m working on cleaner eating. It was easy and delicious. The family loved it. It’s a basic go to recipe that I’ll be using going forward. Thank you!
I’m so glad you like it!
Really delicious recipe. A tsp of soy sauce was a great addition.
I’m thrilled that you like the dressing!
I’m really into homemade salad dressings (thousand island, honey mustard, blue cheese, sundried tomato ranch, poppy seed, caesar), and just HAD to add this to my repertoire! Made it with aged balsamic vinegar…..sooo delicious!
I’m so glad you like it!