Why You’ll Love This Recipe
I love this recipe because it requires only a few pantry staples and takes just minutes to prepare. The balance of acidity and richness creates a versatile dressing that complements a wide variety of dishes. I also enjoy being able to customize the flavor by adjusting the sweetness, herbs, or seasonings. Since it stores well, I often make a batch ahead of time and keep it ready for busy meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/4 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- I add the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper to a small bowl or jar.
- I whisk the ingredients together until well combined.
- I slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
- If I am using a jar, I secure the lid and shake vigorously until everything is blended.
- I taste the vinaigrette and adjust the seasoning if needed.
- I serve immediately or store it in the refrigerator until ready to use.
Servings and Timing
- Servings: 12
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
Variations
- I add dried Italian herbs for extra flavor and aroma.
- I use maple syrup instead of honey for a different sweetness profile.
- I mix in a pinch of red pepper flakes when I want a little heat.
- I add fresh basil for a bright and herbaceous touch.
- I include a small amount of lemon juice for additional freshness and acidity.
Storage/Reheating
I store Balsamic Vinaigrette in an airtight jar or container in the refrigerator for up to 2 weeks. Since olive oil may solidify when chilled, I allow the dressing to sit at room temperature for a few minutes before using.
I shake or whisk the vinaigrette well before serving to recombine the ingredients. Reheating is not necessary because this dressing is best served at room temperature or slightly chilled.
FAQs
Why does my vinaigrette separate?
I find that oil and vinegar naturally separate over time. I simply shake or whisk the dressing before serving to bring it back together.
Can I make Balsamic Vinaigrette ahead of time?
Yes, I often prepare it several days in advance and store it in the refrigerator until needed.
What type of balsamic vinegar works best?
I prefer using a good-quality balsamic vinegar because it provides the best balance of sweetness and acidity.
Can I use this vinaigrette as a marinade?
Yes, I frequently use it as a marinade for chicken, vegetables, and other savory dishes.
Is this dressing gluten-free?
Most of the ingredients are naturally gluten-free, but I always check the labels on products like Dijon mustard to ensure they meet my dietary needs.
Conclusion
I love making Balsamic Vinaigrette because it is quick, flavorful, and incredibly versatile. The combination of balsamic vinegar, olive oil, and seasonings creates a dressing that enhances everything from fresh salads to roasted vegetables. Whether I prepare it for a simple lunch or a special gathering, it always adds a delicious homemade touch to the meal.
PrintBalsamic Vinaigrette
A classic homemade balsamic vinaigrette made with tangy balsamic vinegar, extra-virgin olive oil, Dijon mustard, and garlic. This versatile dressing is perfect for salads, roasted vegetables, grain bowls, and marinades.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 12 servings
- Category: Dressing
- Method: Whisk
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1/4 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the balsamic vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper to a small bowl or jar.
- Whisk the ingredients together until well combined.
- Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
- If using a jar, secure the lid and shake vigorously until fully blended.
- Taste the vinaigrette and adjust the seasoning if needed.
- Serve immediately or store in the refrigerator until ready to use.
Notes
- Add dried Italian herbs for extra flavor and aroma.
- Use maple syrup instead of honey for a vegan version.
- Mix in a pinch of red pepper flakes for subtle heat.
- Add fresh basil or a squeeze of lemon juice for additional freshness.
- Store in an airtight container in the refrigerator for up to 2 weeks and shake well before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 125 kcal
- Sugar: 1 g
- Sodium: 105 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
