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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}
Hello, I am so excited to make this amazing dressing. Can I ask which balsamic vinegar you use ?
I just use whatever I have on hand, Maithe. There’s no need for a high end or aged balsamic in a salad dressing. Enjoy!
Love this recipe!! my new go-to favorite
I’ve also made it with a blob of avocado mayonnaise for a little creamier version.
thanks!
Mmmm I bet the creamy balsamic dressing was great too.
This was very delicious and perfect for our meal tonight… I didn’t know if I would like the Dijon mustard in this dressing but I loved it and think I could just drink this stuff by the cup full.
I’m so glad you love it!
My favorite dressing. So easy to make, so delicious to eat!
I’m thrilled you like it!
Just made this only thing I would recommend is to cut the salt in half or omit it if you need to otherwise so good thank you!
I’m glad you like it!
How long does this last in the fridge?
It will keep for a week or two without any issues, Cheryl.
The dressing had a great flavor and was a perfect place to start. I ended up adjusting it to my taste buds by reducing the amount of olive oil by half and increasing the balsamic the same . I enjoyed it even more. Thanks for sharing!
I’m happy to hear that the dressing is a win for you and that you were able to adjust it to your tastes!
Excellent recipe and I’ve tried many. Used my stick blender to emulsify. Will make again!
I’m thrilled it’s a hit!
I just made this to put on a caprese-style (using that really really loosely here) bean salad and it’s amazing. You’re 100% correct about it being the best! I did throw some basil paste into it as well to pair with my other ingredients and it was phenomenal. Thank you for the great dressing!!
I’m thrilled you like it so much!
This is a great recipe. Thank you for posting it! I personally cut back to 1/2 tbsp mustard; the first batch I made exactly as written and it was a little too mustard forward for me. Also, I like it blended better, and I don’t refrigerate. But, it gets used well before the garlic has a chance to go bad!
I’m so glad you like it!
The best dressing!
I’m happy to hear you like it!
Easy and delicious.
I’m thrilled you like the dressing!
Tried this at my Friends this weekend, it is awesome! I want to make it myself & I have come to your recipe but am not able to print it, it shows the link to print, goes to the print page & then it disappears, I think it’s because you have so many ads on this page? A tad frustrating, just wanted to let you know others may be having same issue.
oh man, I can appreciate your frustration as that has happened to me before. It turned out it was a printer issue though. I just tested a print of this page and it worked fine for me.
This is a great recipe for balsamic vinaigrette! I used it on my favorite salad: mixed greens, grilled chicken, sliced pears, candied pecans and dried cranberries or cherries with feta cheese and croutons. I was out of balsamic vinaigrette so I whipped this up. I whisked by hand. It emulsified easily and is very creamy. Delicious!
I’m so glad you like it!
Very tasty! I used 1/2 cup of oil, and I think I used about half of the black pepper. Sugar, b/c I didn’t have honey
I’m thrilled you like it!
Simple yet delicious! I followed the recipe until I added the olive oil. At that point I used my immersion blender and it thickened. It was the perfect dressing for our salad!
I’m happy to hear that!
it says 81 calories per serving, but not how much a serving is. 2 Tbls?
That’s for approximately 1 tablespoon, Samantha.
I have been using this as my go to salad dressing since 2013. Lately I have been using maple syrup (real maple syrup) instead of honey, and it gives the dressing a nice rich flavor. Thank you for sharing this recipe so many years ago.
I’m glad you like it!
Great cookbook on web plus all instructions!! I found the site to b very easy.
I’m glad you are enjoying the recipes!
I was searching for a recipe for an emulsion balsamic vinaigrette like I had in a restaurant recently. This was very close. I used red onions in place of the garlic. The waiter had mentioned they blend the ingredients and add in fresh red onions. I did use garlic powder too. Once all ingredients were in a deep mixing bowl I used an immersion blender, and walls! It was so delicious. I could drink this dressing.
I’m so glad you like it!