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}
Theresa says
This is our go-to salad dressing. Love it!
Mary Younkin says
I’m so happy to hear that, Theresa!
Veronica Hamilton says
Delicious! It is the perfect balsamic vinaigrette! Not too sweet or tangy.
Mary Younkin says
I’m so glad that you like it, Veronica!
Emma says
Made this and it was delicious. I added 2 tablespoons Apple cider vinegar.
Oh my goodness. Love it.
Mary Younkin says
I’m glad you like it, Emma!
Inna says
Love it!
Mary Younkin says
I’m glad you love it, Inna.
Stephanie says
This recipe got my 5 year old son obsessed with salad, it is THAT good!
Mary Younkin says
I love this so much, Stephanie!
Gayatri says
Delicious and super easy! 💕
Mary Younkin says
I’m happy to hear that you’re enjoying the dressing, Gayatri.
Kevin says
I love this recipe!! I use extra garlic (always), and a little extra vinegar and mustard. Sometimes I add a little red onion or some other seasonings. I like it to have a strong bite. Thanks so much!
Mary Younkin says
I’m so glad that you like the dressing, Kevin.
Karen Dakic says
Positively perfect vinaigrette! Only change I made was in place of regular balsamic vinegar I used white balsamic vinegar; otherwise followed recipe exactly. This will be my go-to dressing from now on! Thank you so much for sharing!
Mary Younkin says
I’m so glad that you love the dressing, Karen.
Tommie Phipps says
Love it!!
Mary Younkin says
I’m glad you like the vinaigrette, Tommie.
Brett Bauer says
Is it 81 calories in total or per serving? Great dressing!
Mary Younkin says
The nutritional info is per serving, Brett.
Jeannie says
I just tried this recipe on my Greek salad. It is definitely my new dressing. Fantastic!
Mary Younkin says
I’m so glad you like the vinaigrette, Jeannie.
Abbey says
Hubby told me the other night that this is his favorite dressing.
Mary Younkin says
I love hearing this, Abbey.
Kitswa01 says
So simple and good. I love that it does not separate after prepared(although how would I know? We gobble it up in a day or 2). Last time I put some crushed basil in it which was very yummy ❤️
Mary Younkin says
I bet the basil was delicious in the vinaigrette.
Michele Eaton says
What is the serving size/ measurement?
Mary Younkin says
It’s about a tablespoon.
Cait says
Fantastic dressing! I didn’t have dijon mustard on hand so left it out. Still tasted great, just like the salad dressing from my favourite restaurant, if not better! This will be my go to from now on.
Mary Younkin says
I’m so glad that you are enjoying it, Cait!
Kelly says
So good! A little sweet. My husband loves this dressing!
Mary Younkin says
I’m so glad that you’re enjoying it, Kelly.
Nicky says
Delicious. Mine turned out kind of small. Any suggestions? Should I double recipe?
Mary Younkin says
It’s not a large batch recipe, Nicky. You can absolutely multiply it for a larger amount.
Lynn says
The flavors are outstanding. I did have an issue with it being too thick and having to add more olive oil. Not sure if it was because I used unfiltered honey or the 18 yr balsamic. The leftovers were very runny. Any suggestions?
Mary Younkin says
The honey was possibly thicker than average, Lynn. Depending on whether you shook or whisked the ingredients together (thinner dressing) or gave them a spin in the blender (thicker dressing), there are a number of differences in the dressing. Adding more olive oil definitely contributed to the runny leftovers though.
Michael says
Does it have to be refrigerated ?
Mary Younkin says
It can be stored at room temperature or in the refrigerator, Michael.
stephanie wilson says
This recipe changed the way my boyfriend eats most fresh vegetables, thank you from both of us.
Mary Younkin says
That’s awesome, Stephanie. I’m so glad you’re enjoying the vinaigrette.