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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}
I made this exactly as it was written, but added about a 1tps of water because my raw honey had crystalized. This vinaigrette is absolutely the tastiest I have ever had!! My garden is producing lots of leaf lettuce right now and this recipe is the perfect match for it. And I am betting it would also taste great as a sub sauce in an Italian sandwich!
I’m so glad you like it!
For me, it is too sweet, but I did like the flavor so I will make it again halving the honey. I can always add more.
I love how adaptable homemade dressings are, Fred. I’m glad you made it work for you.
I love this recipe! I always have it in my fridge! I used it on everything! in summer when it’s so hot, I put it on cold steamed broccoli and cauliflower!
it’s good as stated, but I usually now use less Dijon, a splash of lime, and I user a light olive oil. so delicious!
I’m glad the recipe is a keeper for you!
I agree with the title! I was looking for a premade Balsamic Vinaigrette, without sugar, in the stores and couldn’t find my favorite brand any longer. I found this recipe and it is ABSOLUTELY, HANDS DOWN, THE BEST Balsamic Vinaigrette recipe (caveat – that I know of)! Thank you SO MUCH!! OMG, this is so good!! I followed the directions EXACTLY and am so impressed, I will NEVER buy my Balsamic Vinaigrette from the store EVER again! My sweetie doesn’t/didn’t like Balsamic Vinaigrette before I made this, now he does. 🙂
I’m so very happy for you to have found a recipe you love!
I made this yesterday to go with my Wayermelon Salad. It was absolutely delicious!!!
mmmmm, bet that was tasty!
Amazing! But after sitting in the fridge the honey collects at the bottom, even though I mixed it and shook in well – before and after putting it in the fridge. Any tips to prevent the honey settling at the bottom?
I typically just give it a shake and it’s fine for serving. You can also store it at room temp. Or you can emulsify it in the blender and it tends to stay together for longer that way.
Excellent dressing and very forgiving! I only had 1/2 cup olive oil left and honestly would probably only use that amount next time as it was the perfect ratio for me! I also only had pomegranate balsamic that I received as a gift at Christmas (and forgot about) and it turned out to be a happy twist! Not only did this dressing work wonderfully with a salad, it also reminded me I need groceries 😉
mmmm pomegranate balsamic sounds like a fun variation. Glad it worked so well for you!
Fabulous dressing! Love it and can’t wait for my salad
I’m glad you like it!
Made it and by far was the best ever!! Thanks!
I’m so glad you like it!
Absolutely delicious! I was never a fan of balsamic vinegar but this recipe is amazing!
I’m thrilled that you like it, Mimi.
So good! I’m tired of looking at dressings that have a long list of words I don’t understand. We had a tablespoon left of a Maile Mustard jar. I halved the recipe and put it directly in the jar (the mustard jar). Shook everything and it was so good! Depending on your sweetness taste, some in the family might opt for a bit less honey especially if you have a sweet Balsamic! But regardless, it really is good! This site is the best for dressings. Thank you!!
I’m so happy to hear that you’re loving the dressings!
I LOVE this dressing, as does everyone I serve it to. But I do make a couple of swaps that kick it up a notch. I love swapping out spicy brown mustard for dijon (it’s not actually spicy), and for the balsamic vinegar I use Napa Valley Naturals Balsamic Vinegar Grand Reserve 25 Stars. This is so thick it’s more like a syrup, punching up the sweetness and balsamic intensity a notch. However, it does thicken the dressing texture so that’s something to be aware of.
Sounds delicious, Gillian!
best dressing I have ever made. And it’s so simple!!!
I’m thrilled you like it!
Absolutely love this dressing. Perfect combination of everything. A friend brought it over for a gathering and shared the recipe with me. It will be my go to recipe from here on out. We had served it with a fruit and nut salad absolutely amazing. And very easy to make. I do believe it’s best to emulsify it so it stays together well
I’m so glad you like it, Tammy!
This is so delicious and easy to make. I made it with Zionsville Olive Oil Company Estilo Affinato Di Modena balsamic vinegar which is so good on its own.
I’m thrilled you love it!
So delicious! Glad I found this recipe. It’s a keeper.
I’m so glad you like it!
I made this tonight since I had run out of my store bought, this by far is the best dressing ever. I will never buy store bought balsamic dressing angain!
I’m so glad you like it!
HOW LONG DOSE IT KEEP IN THE REFRIG?
There aren’t any ingredients here that will expire, so it’s safe for quite a while, Cyndi. We usually use it up within a couple of weeks.
I’ve been making a simple balsamic vinaigrette for years. But this is hands-down the best balsamic vinaigrette ever! I don’t know if it’s the honey or what, but it’s absolutely delicious.
I’m thrilled it’s a win for you!
I love this dressing! It is very similar to the dressing I used to buy at the grocery store but BETTER! Unfortunately the link to print isn’t working. Can you fix this? I would really like to print it. 😀
I’m so glad you like it! I just tested it and it prints fine for me. Unfortunately, printer issues are usually a localized issue.
Excellent Quick and delicious
Fresh I am impressed and love this dressing Thank you
I’m thrilled to hear you’re enjoying it!
I’m so excited to have found this recipe! I’ve become a whole lot more conscientious about what I’m putting in my body since becoming a cardiac patient and love that I can make a heart healthy dressing using organic ingredients! I made salad for supper tonight and had my man try a bite of mine before he dressed his with store-bought name-brand thousand island and he immediately put that away and used the homemade balsamic!
That’s awesome! I’m so glad you’re enjoying the dressing.