Homemade Balsamic Vinaigrette Recipe

Spoon drizzling balsamic vinaigrette over a fresh salad

5 from 1 vote

Homemade Balsamic Vinaigrette Recipe

This quick and easy Balsamic Vinaigrette Recipe is perfectly bold, sweet, tangy. Use it as a salad dressing, marinade, or drizzle it over roasted veggies.

Prep Time5

Total Time5

Servings: servings (2 tbsps)

Calories: 196kcal

Chef: Jessica Randhawa

Ingredients

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

Yield: This recipe makes a little over 1 cup of dressing. The serving side is 2 tablespoons, for a total of approximately 8 servings.

Taste and adjust after emulsifying. Everyone’s palate is different—add more salt for depth, a bit more honey for sweetness, or an extra splash of vinegar if you like it tangier.

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

Blender instructions: Add the balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper to a blender or use an immersion blender in a tall jar. Blend briefly to combine. With the blender running on low, slowly stream in the olive oil and continue blending until the dressing is fully emulsified and smooth.

Storage Tips: Store the balsamic vinaigrette in an airtight container or mason jar with a lid in the refrigerator for up to 2 weeks. The oil may solidify slightly when chilled—simply let it sit at room temperature for 10–15 minutes and shake well before serving.

Nutrition

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