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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’ve been making this dressing for awhile now and it is the dressing that my family wants, all the time. No ones is as good as this. Store bought, home made, it doesn’t matter, they like this the best. I got tired of bad dressing and found this recipe. It’s a keeper!
I’m so happy you’re enjoying the recipe, Mary!
Excellent! I just made this in my Nutribullet. Tangy and delicious!
I’m so glad you like it, Lauren!
I briefly searched for a homemade balsamic dressing and this was the first one to pop up. I am totally sold!!!!!!! Thank you for posting this!!!!!!! I will be checking out your other recipes:).
I’m so glad that you like the dressing, Amanda.
Love this dressing. Just wondering about how many calories per tbs? Thanks!
Hi Christine, the calories are listed in the recipe card. 81 calories per tablespoon. All the best!
Made this dressing for a dinner party and it got rave reviews from everyone.
I am so happy that you like it, Fran!
Thank you for this balsamic dressing recipe! I’ve made different recipes in the past, but this is, like you say, perfect!
Bless you for sharing!
I’m so glad that you are enjoying this recipe! Thanks for taking the time to tell me, Celia.
how much sodium
That isn’t something I track, Kip. However, you can drop the ingredient list into an online calculator to calculate the sodium amounts.
This is a great balsamic vinaigrette. It comes together quickly and is very versatile. I followed the recipe with one exception. I reduced the olive oil to 1/4 cup, and for me it balanced the balsamic vinegar perfectly for tender greens.
I’m so glad that you’re enjoying the dressing, Sadie. Reducing the oil definitely makes a lighter vinaigrette.
If I could give this more stars I would!!! This is DELICIOUS. Like-lick the plate clean delicious. I used my blender (because I don’t enjoy chunks of raw garlic, lol) which did make it thicker as noted above, but I prefer it that way. So good!!!
I’m so happy to hear that you love the dressing, Laura!
Yummy and easy – great combination!
So glad to hear that you like the vinaigrette, Cynthia!
I made this on the fly for a salad with strawberries, blueberries and glazed pecans and it was sooooo good.
That sounds so good, Kristin!
Why does it need to be refrigerated? Won’t that make the olive oil goop up?
I used to refrigerate all my dressings out of habit and then leave them at room temp before serving. This will be fine in the pantry as well, Cynthia.
Too much oil, no taste but the oil.
I’m sorry it wasn’t to your liking, Fran. This is a pretty classic balsamic vinaigrette. It’s never tasted oily to us.
Fran, you can cut back on the oil to your liking.
This is excellent, thank you! The first time I made it, I put it in the food processor and it was thick, just like you said;-). The thick version makes for a great veggie dip. Today I hand whisked it. This really is one the very best Balsamic vinaigrettes I have ever tasted.
I’m so very happy that you’re enjoying the vinaigrette, Jenifer.
I made this. Put a spoon in it and tasted it. All I could say was mmmmmmmmmmmmm. Its really good. I didn’t have dijon mustard and used yellow mustard. I imagine it would be even better if I had dijon mustard. Great recipe.
I’m glad you like it, Blake!
I had a taste for balsamic vinaigrette for my salad tonight and of course I didn’t have any. I came across this recipe online. Not only was it easy, it was very tasty. I reduced the oil to 1/2 cup but nonetheless it was delicious.
I’m so glad that you like the vinaigrette, Tonia!
This is absolutely wonderful! My family loves it!! Thank you so much for being so creative and for sharing!!
I am so happy that you’re enjoying it, Arnetta!
I’ve probably made this 20 times now; it is my family’s favorite dressing! I wouldn’t consider a store bought/bottled dressing after making this. Thank you so much for sharing it.
I’m so happy that you love the recipe that much, Karen!
I travel 2 hours to Purchase my favorite balsamic vinegar. I love it as it is sweet and not sour or acidic. With such a sweet balsamic is it necessary to add the honey?
I would try making it without the honey and tasting it. You might be able to reduce or even eliminate it depending on how sweet it is, Ladi.
Excellent!!
I’m so glad you like the dressing, Therese!