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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 my “go to”salad dressing recipe. My family and friends love it!
I’m so glad you like it!
My daughter says, “the title DOES NOT LIE!” My father-in-law stopped, after one bite, and said, “This is the best salad dressing I’ve ever had!” 5 stars is not enough.
Awe!! I’m glad you love it so much.
Very good!! I will definitely make this one again. I keep making different recipes and have not found one I love. This one may be it! Thank you!
I’m so glad you like it!
Could you use avocado oil instead of olive oil
That will work fine!
I would leave a 10-star review if I could. For Thanksgiving, I made this using a high quality balsamic and a high quality olive oil, from the specialty oil shop in town,and I used real maple syrup instead of honey. It made the best dressing I have ever had. All I can say, is that I wish I would have doubled it. This recipe is a keeper!
I’m thrilled that you loved it so much!
I literally just posted how amazing this dressing is. I did post that I made it with real maple syrup, my son is allergic to honey. The reason I am adding another post is because I couldn’t figure out how to edit my post. I used all of the exact ingredients , except for the real maple syrup. After reading some of the posts I noticed some people mentioned that the honey separated when it was cold. The maple syrup stayed completely integrated into the dressing. I didn’t have to shake it or warm it up, it was a beautiful consisity until it was gone in 2 days from me stopping at the fridge for constant little spoonfuls!
I’ve made this with both honey and maple syrup and enjoyed both versions. That’s a helpful tip about the syrup though! Thanks for taking the time to leave a comment.
I love this dressing! It has not been even a week since Thanksgiving and I have made it twice.
Oh my goodness, I am so glad you love it! I feel the same way about it.
Because my daughter has issues with food, I substitute pure maple syrup for the honey. It makes the best dressing ever!
I’m so glad that she’s able to enjoy this recipe that way!
How long does this dressing last when refrigerated?
It will keep well for quite a while. There really isn’t anything here that will spoil.
Truly amazing…but we have garlic allergies, so I added a small french shallot and emulsified it with a hand blender. Because it was very thick, I thinned it with a few drops of cider vineger.
It’s headed for a goat cheese salad with figs & arugula!
Well, that sounds absolutely divine right now!
yes
I’m glad you like it!
Love, love this recipe. Was looking for a relatively healthy salad dressing recipe. Once I found this the only salad dressing I eat.
I’m so glad you like the vinaigrette!
This was really tasty!
I’m glad you like the dressing, Robin!
Tasted great but mine was thicker and considerably darker looking than what is shown.
Different vinegars can thicken and darken the dressing. I’m glad you enjoyed it!
Love this salad dressing have made it several times I store in a small
mason jar next time plan to double recipe I use it fast I love salads!
Thank you for sharing this and BTW I follow recipe as is!
I’m so glad you like the dressing, Mark!
This dressing is excellent! In fact, IMO, the flavor is even better after sitting in the fridge overnight!! I only use 1/2 cup of olive oil (all I had in the cabinet), and it though it might be a little thicker it didn’t affect the flavor at all).
I’m thrilled that you’re enjoying the dressing.
Such a delicious dressing, and so easy
I’m glad you like it!
I can’t believe how easy and delicious this was! I was craving a spinach salad with proscuitto and brie cheese (I used to get one near my old job and it was divine) but I didn’t have any dressing in the fridge, so I found your recipe online and had all the ingredients and I will never buy it from the store again! Thank you so much.
I’m glad you’re enjoying the salad dressing!
I made it and don’t like it
I’m sorry to hear that, Neil. The beauty of homemade dressings is the ability to adjust them for individual preferences. Hopefully you’ll be able to find one that works for your tastes!
Thank you for the recipe it’s very easy to make
I’m so glad you like it!