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Why buy store-bought salad dressing when you can make this quick and easy Balsamic Vinaigrette Recipe at home? It’s perfectly sweet, tangy, and made with just 7 simple ingredients!
It’s safe to say that balsamic vinaigrette has earned a permanent place in most refrigerators – including my own. It’s tangy, delicious, and super versatile. But, it’s time to put back the store-bought stuff. Today we’re making our very own homemade balsamic vinaigrette using basic pantry ingredients.
So, after plenty of testing and tweaking, this is my favorite. It uses just 7 ingredients and takes only a few minutes to make. Plus, it tastes a million times better than any store-bought dressing, striking the perfect balance of bold, tangy, and sweet from the balsamic vinegar, mustard, garlic, and honey. It’s my favorite way to add flavor to salads, marinades, and more!
How to Make Balsamic Vinaigrette
You can make homemade balsamic vinaigrette in three ways: blended, whisked in a small bowl, or shaken in jar with a tight-fitting lid. No matter which method you choose, it comes together in under 5 minutes and lasts in the fridge for 1-2 weeks.
Blended: This method is my favorite. It creates a thicker, more stable dressing that holds together longer in the refrigerator without separating.
Step 1: Combine all of the ingredients in a small blender or, if using an immersion blender, add them directly to a jar or cup.
Step 2: Blend on high speed until the vinaigrette is silky and fully emulsified.
Shaken in a Jar: My go-to method when I’m in a hurry. Add all of the ingredients to a mason jar or any container with a tight-fitting lid. Seal the lid and shake vigorously for about 30 seconds or until emulsified. For best results, use room temperature ingredients to help the dressing blend more easily and stay smooth. If it separates in the fridge, just shake again before serving.
Whisked in a bowl: The classic and most hands-on approach, but also my least favorite (probably because I tend to make a mess). To do it, add the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper to a mixing bowl. Slowly drizzle in the olive oil while whisking vigorously. This helps the oil and vinegar emulsify properly and creates a smooth, cohesive dressing.
Dijon mustard and honey both act as natural emulsifiers, helping the oil and vinegar stay blended instead of separating. They’re not just for flavor—they’re essential for creating a smooth, stable vinaigrette that doesn’t quickly break apart.
How to Use Balsamic Vinaigrette
This Balsamic vinaigrette recipe is a super versatile, year-round dressing that does so much more than just flavor leafy greens. It pairs beautifully with creamy cheeses like feta, goat cheese, mozzarella, or shaved parmesan; fresh fruits like strawberries, pears, apples, or grapes; and complements nuts like walnuts, pecans, and almonds by adding contrast and texture.
With such a wide range of complementary flavors, use this homemade balsamic dressing in fresh salads like this Tomato Basil Salad, Caprese Salad, or simple Cherry Tomato Salad. I also love it in my Spinach, Pear, and Feta Salad (a holiday favorite), this summertime Strawberry Spinach Salad (just swap the poppy seed dressing for balsamic vinaigrette), and this hearty Butternut Squash Salad. You could even drizzle it over Roasted Brussels Sprouts or Roasted Beets. It can also be used as a marinade for pork tenderloin or an easy balsamic chicken skillet.
Looking for more delicious homemade dressings to try next? Check out my easy Dijon Vinaigrette, simple Champagne Vinaigrette, and Classic Homemade Italian Dressing.
Homemade Balsamic Vinaigrette Recipe
Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1-2 tablespoon honey
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup extra virgin olive oil
Instructions
- In a small mixing bowl, whisk together the honey, balsamic vinegar, Dijon mustard, salt, pepper, and minced garlic until well combined.
- Slowly add the olive oil while whisking continuously, and keep whisking until the dressing is fully emulsified.
- Transfer to a jar with a tight-fitting lid and refrigerate for up to 1-2 weeks. Shake well before each use. Enjoy!
Notes
- For a bolder bite, add a small pinch of crushed red pepper flakes
- Add a touch of Italian seasoning, fresh herbs, or even grated shallot for extra flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
