Balsamic Vinaigrette

A super simple, absolutely delicious homemade Balsamic Vinaigrette. It’s ready in 2 minutes or less with just a handful of pantry ingredients.

A jar of balsamic vinaigrette.

I love a good balsamic vinaigrette on everything from standard green salads to pasta salad, grilled vegetables, or even on chicken. It adds so much flavor with so little effort, and I think that’s what we’re all looking for in a salad dressing!

Recipe ingredients:

The ingredients for balsamic vinaigrette in bowls, labeled.

Ingredient notes:

  • Dijon mustard: Mustard is the emulsifier that binds the dressing together. The recipe lists 2 teaspoons, but you can add more to taste (I like 2 tablespoons).
  • Honey: A little bit of honey offsets the acidity of the vinegar and the heat of the mustard, but you can leave it out if you want to. You may also substitute maple syrup, agave, or your preferred sweetener.

Step-by-step instructions:

  1. You can use a bowl with a whisk or a jar with a tight-fitting lid. Add olive oil, balsamic vinegar, mustard, and honey.
  2. Season to taste with salt and pepper and store covered in the refrigerator for up to 1 week.

Apple walnut salad in a white serving bowl with wooden spoons.

Recipe notes and substitutions:

  • Vinaigrette ratio: The standard “rule of thumb” vinaigrette ratio is 1:4, or 1 part vinegar to 4 parts oil. Personally, I like sour and acidic foods, so I do a 1:2 ratio. You can increase the amount of oil if you want to.
  • Other vinegars: You can easily use red wine vinegar, white wine vinegar, or apple cider vinegar here.
  • Fresh garlic: 1-2 cloves of minced fresh garlic are a delicious addition.
  • Shallots or onion: 2 teaspoons minced shallots or red onion add a lot of flavor.
  • Herbs: Fresh or dried herbs that pair well with your dish are great in this vinaigrette. For example, dried oregano for a Mediterranean salad, or fresh basil for an Italian salad.
  • Water: You can stretch the dressing or thin it out (if that’s your preference) with water. Try adding 1 tablespoon at a time until you reach your desired consistency.

Delicious salads for balsamic vinaigrette:

Did you enjoy this recipe? Please leave a rating and a comment below!

A jar of balsamic vinaigrette.

Balsamic Vinaigrette Recipe

A super simple, absolutely delicious homemade Balsamic Vinaigrette. It's ready in 2 minutes or less with just a handful of pantry ingredients. Yield: 1 cup
5 from 2 votes
Print Pin Rate
Course: Pantry
Cuisine: American
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 8 servings
Calories: 133kcal
Author: Meggan Hill

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard or more to taste (see note 1)
  • 2 teaspoons honey or maple syrup, optional
  • Salt and freshly ground black pepper

Instructions

  • In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, balsamic vinegar, mustard, honey, and salt and pepper to taste. Shake or whisk to combine. Store in the refrigerator for up to one week.

Notes

  • Dijon mustard: Mustard is the emulsifier that binds the dressing together. The recipe lists 2 teaspoons, but you can add more to taste (I like 2 tablespoons).
  • Honey: A little bit of honey offsets the acidity of the vinegar and the heat of the mustard, but you can leave it out if you want to. You may also substitute maple syrup, agave, or your preferred sweetener.
  • Vinaigrette ratio: The standard "rule of thumb" vinaigrette ratio is 1:4, or 1 part vinegar to 4 parts oil. Personally, I like sour and acidic foods, so I do a 1:2 ratio. You can increase the amount of oil if you want to.
  • Other vinegars: You can easily use red wine vinegar, white wine vinegar, or apple cider vinegar here. 
  • Fresh garlic: 1-2 cloves of minced fresh garlic are a delicious addition.
  • Shallots or onion: 2 teaspoons minced shallots or red onion add a lot of flavor.
  • Herbs: Fresh or dried herbs that pair well with your dish are great in this vinaigrette. For example, dried oregano for a Mediterranean salad, or fresh basil for an Italian salad.
  • Water: You can stretch the dressing or thin it out (if that's your preference) with water. Try adding 1 tablespoon at a time until you reach your desired consistency.

Nutrition

Serving: 2tbsp | Calories: 133kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Calcium: 2mg | Iron: 1mg
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  1. John Mathew

    It was really good work. I really like your thoughts. I personally appreciate for your work. Your article is very impressive and helpful for us. Hope you will share these kinds of things with us also in future. In any case I’ll be subscribing for your maintain and I wish you disseminate again quickly. On the off chance that it’s not all that much inconvenience keeps up it best posting! Thankful to you an impressive measure, I see your work5 stars

  2. Peyton Adkins

    Crazy how much less expensive this is homemade than store bought! And tastes great! Love it5 stars

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