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.
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.
Homemade Balsamic Vinaigrette
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.
There’s a reason I consider this particular Balsamic Vinaigrette dressing recipe 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 dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer.
Balsamic Vinaigrette Dressing
This Balsamic Vinaigrette 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. 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 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.
The BEST 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
- 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.
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
{originally published 3/22/12 – recipe notes updated 3/12/21}
Marijane says
I just made this a few minutes ago and tasted…so good! I am making one of our favorite steakhouse’s salads and don’t usually keep balsamic dressing on hand so tried your recipe. The salad is simple – just sliced ripe tomatoes (perfect time of year), topped with sliced sweet onion, crumbled blue cheese, torn fresh basil and drizzled with balsamic vinaigrette. So good! Can’t wait for dinner…. I’m sure the dressing will improve once the garlic infuses it’s flavor too.
Mary Younkin says
I’m so glad that you love the dressing, Marijane!
Allison says
yum so good! A little tart so cheese on the salad or fruit will taste good.
Mary Younkin says
I’m so happy to hear that you love the dressing, Allison!
Kyla says
Is this 81 kcal per 1 tablespoon serving or 2 tablespoon serving?
Mary Younkin says
That’s the calorie information per tablespoon, Kyla.
Sandra says
I think I will use maple syrup bcuz my honey is raw grapefruit honey.
What do you think? Honey from grapefruit bees or raw maple syrup!!??
I’m sure this is delish vinaigrette
Can’t wait to take it to our dinner tonight !
Mary Younkin says
Oh! I’ve used maple syrup before and it’s delicious, but truthfully, the grapefruit honey could be fun too. It’s a pretty adaptable recipe, Sandra.
Sandra says
we love this vinaigrette. I like how the garlic seems to dissolve into the liquid after wisking. So delicious!
Tammie Tessmann says
This is my favorite dressing recipe but I thought I would mention that fresh garlic mixed with oil can go bad quickly and can cause botulism. The vinegar may help but there is no guarantee so maybe suggest if someone wants to keep it for months, they should substitute garlic powder??
Mary Younkin says
Well, I can’t say that we’ve ever kept this dressing on hand for months, but thanks for the tip, Tammie.
Kaylee says
I was wondering about shelf life! Thanks for the tip. If anyone tried it both ways, let me know the difference!
I just made it according to this recipe and it was great. I added a touch of ginger powder because I like that extra zing
Mary Younkin says
I’m glad you like the dressing, Kaylee!
Cydney Bulger says
This dressing is amazing! Thank you so much for sharing the recipe,
Mary Younkin says
I’m glad you’re enjoying it, Cydney!
Karin says
I just made this dressing to try before Thanksgiving and it is incredible. It will be part of our dinner. Thanks for the amazing recipe!
Mary Younkin says
I am so happy that you like it, Karin!
kimberly says
Same here! I am tasked with salad duty for TG, and as a balsamic vinaigrette connoisseur, store bought just wouldn’t do!
I want to pair this with arugula, buratta, candied figs, toasted walnuts, and buttery, toasted ciabatta.
Mary Younkin says
That sounds delicious, Kimberly. Enjoy!
Sandra says
Love this balsamic.
Thank you!
Mary Younkin says
I’m so glad you like the dressing, Sandra!
Jaci says
This salad dressing tastes great, however, after we stored it in the fridge in an old salad dressing jar, the mustard separated from the rest and no matter how much we stir or shake, it will no longer combine. Is there anything we can do to fix this problem?
Mary Younkin says
You can toss it in the blender for a quick minute, Jaci. That should help it come together again. Normally, when I shake ours it does combine again. Are you bringing it to room temperature? Straight from the fridge, it does separate.
Lisa says
This recipe is the best of all time. Thank you so much. I will be making this again and again.
Mary Younkin says
I’m so glad that you’re enjoying the recipe, Lisa.
Sahar Behar says
Love this dressing, made it 3 times!
Mary Younkin says
I’m thrilled that you like the dressing, Sahar!
Bonnie M Lockwood says
This is the best! I use an immersion blender to mix ingredients together. I get RAVE compliments.
Mary Younkin says
I’m so happy that you love the recipe, Bonnie!
Sam Jones says
I’ve only ever make one truly delicious vinaigrette, and I wasn’t surprised to see it’s very similar to yours. There’s something just so amazing about garlic, honey and mustard in a dressing. I use white wine vinegar and a mix of olive and neutral oil, apart from that it’s the same. Now I know I can use balsalmic vinegar too.
It tasted amazing.
Well done and thank you!
Mary Younkin says
I’m thrilled that you’re enjoying the vinaigrette, Sam.
Colleen says
Love it! Thanks for posting the recipe.
Mary Younkin says
I’m glad you’re enjoying the vinaigrette, Colleen!
Andrea says
Whew! Had to read through A Tale Of Two Cities to get to the simple balamic + mustard + oil + garlic. Why why why why?
Mary Younkin says
Hey Andrea, there are actually a number of reasons why so much information is provided. However, if you aren’t in need of any additional information, please make use of the handy “jump to recipe” button at the top of each page. Have a great day!
Barrie says
Outstandingly good!
Mary Younkin says
I am thrilled that you’re enjoying the vinaigrette, Barrie!
Lucy Mckay says
I simply love this balsamic vinegar receipe…can’t get enough of it…very easy to make and so satisfactory…I keep a jar of it my frig aft all times..thanks
Mary Younkin says
I’m so happy to hear that you love the dressing, Lucy!
jeanne says
This is the best balsalmic vinagrette, hands down! I make it weekly! But I’m curious why you say to store it in the fridge? I store my oil and my vinager in the cupboard.
Mary Younkin says
You are correct, Jeanne. There is nothing here that must be refrigerated. It’s simply habit for me to store dressings in the refrigerator.
Robin Raw says
Doesn’t the garlic go black soon? I have a very similar recipe and I cannot keep past 3/4 days
I believe that is the norm for chopped/minced Garlic.. there’s plenty out there to collaberate
Can you advise?
Mary Younkin says
Hi Robin, I’ve never had the garlic in this dressing change color.
Jasmine Dvorak says
The honey is a preservative and helps keep the garlic from going bad 🙂
Natalie Hannon says
Hi Great Receipe, tastes amazing 🙌
Is the calories content per tablespoon ?
Mary Younkin says
Yes, the nutritional info is per Tablespoon serving. I’m glad you like the dressing, Natalie!
Pamela says
Just perfect! I did add just a squeeze of fresh lemon and it gave that slight zest to it. Thanks so much for sharing!
Mary Younkin says
I’m glad you’re enjoying the dressing, Pamela!