This post may contain affiliate links. For more information, please see our affiliate policy.
A super simple, absolutely delicious homemade Balsamic Vinaigrette Recipe. It’s ready in 2 minutes or less with just 4 pantry ingredients (plus salt and pepper). Or, customize it with your favorite herbs or a pinch of spicy red chili flakes.
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!
And even though some store-bought Balsamic Vinaigrettes are decent (Trader Joe’s makes a good one, for example), they will never be as good as the one you make yourself. That’s just the way it is.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Honey: This dressing doesn’t need a sweetener, but sometimes I like to add one. I especially like a touch of sweetness when my salads have fruit such as apples or berries. Pure maple syrup works really well too.
Step-by-step instructions
- In a mason jar with a tight-fitting lid, or in a small bowl, add olive oil, balsamic vinegar, mustard, honey (if using), and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Shake or whisk to combine. Store in the refrigerator for up to 4 days.
Recipe tips and variations
- Yield: This recipe makes 1 cup of dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups of salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- 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.
- Make the vinaigrette your own: For even more flavor, try adding 2 teaspoons dried herbs (I love marjoram or oregano), 1 clove garlic, and ¼ teaspoon red chili flakes. A minced shallot is lovely, too.
- Favorite salad for balsamic vinaigrette: This all-purpose salad dressing is delicious on so many combinations, but I especially love it on a salad with butter lettuce, arugula, red onions, strawberries, and goat cheese or blue cheese. Proteins like chicken or steak are delicious too!
- Vegetable sides: Balsamic vinaigrette is also delicious drizzled over hearty roasted vegetables such as Brussels sprouts, broccoli, onions, and carrots.
- Marinade: If you love the flavor of balsamic vinegar, you’ll love it as a marinade on chicken or beef. To get started, try my Balsamic Chicken and Tomatoes which pairs balsamic vinegar with fresh rosemary in the best possible way.
- Blended: For the smoothest possible salad dressing, blend your Balsamic Vinaigrette in a food processor or blender.
Frequently Asked Questions
At its most basic, balsamic vinaigrette is made of oil and balsamic vinegar. The oil is usually olive oil, and there is usually an emulsifying ingredient such as mustard. Herbs and spices, salt and pepper, and a sweetener such as honey may also be added.
Yes, balsamic vinaigrette contains balsamic vinegar, and you cannot make balsamic vinaigrette without it. However, the two items are not interchangeable.
I look for extra virgin olive oil whenever I’m making salad dressings (Cobram Estates is my favorite brand). Because you aren’t cooking the oil, the flavor can really make a difference.
Put your balsamic dressing to work
Salad Recipes
Strawberry Spinach Salad
Italian Recipes
Antipasto Salad
Salad Recipes
Easy Garden Salad
Salad Recipes
Mediterranean Chopped Salad
Join Us
Balsamic Vinaigrette Recipe
Ingredients
- 1/2 cup olive oil or avocado oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard or more to taste (see note 1)
- 1 teaspoon honey optional (see note 2)
- Salt and freshly ground black pepper to taste
Instructions
- In a mason jar with a tight-fitting lid, or in a bowl, add olive oil, balsamic vinegar, mustard, honey (if using), and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Shake or whisk to combine. Store in the refrigerator for up to 4 days.
Notes
- Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Honey: This dressing doesn’t need a sweetener, but sometimes I like to add one. I especially like a touch of sweetness when my salads have fruit such as apples or berries. Pure maple syrup works really well too.
- Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10 to 12 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
How much honey do you add?
Hi Amanda, you can add a teaspoon of honey, and more to taste. Enjoy! – Meggan
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 work
Crazy how much less expensive this is homemade than store bought! And tastes great! Love it