Easy Balsamic Vinaigrette Recipe: Two Ways
Whip up this easy balsamic vinaigrette in under 5 minutes—choose white or dark balsamic for a fresh, flavorful dressing that's better than store-bought.
Servings 4
Ingredients
- ¼ cup white or dark Modena balsamic vinegar 60 ml
- 1 tablespoon honey 15 ml
- 1 garlic clove minced
- 2 teaspoons Dijon mustard 10 ml
- ½ teaspoon kosher salt or sea salt 2.5 g
- Freshly ground black pepper to taste
- ¼ cup extra virgin olive oil 60 ml
- Optional: Add 2 more tablespoons olive oil 30 ml for a more traditional 3:1 oil-to-vinegar ratio
Instructions
- Choose Your Balsamic Vinegar
- Use either white balsamic for a light, mellow flavor or dark Modena balsamic for a richer, tangier profile. Both work beautifully in this recipe.
- Add Ingredients to a Jar
- In a small mason jar or lidded container, combine the balsamic vinegar, honey first to allow the honey to melt from the acid of the vinegar. Then add the minced garlic, Dijon mustard, salt, and a few cracks of fresh black pepper. Give it a quick stir.
- Pour in the Olive Oil
- Add the extra virgin olive oil. For a thicker, more traditional vinaigrette, use 6 tablespoons total (¼ cup + 2 tablespoons). I prefer less olive oil. Always stick with extra virgin and always pick a fine, reputable evoo.
- Shake Until Emulsified
- Seal the jar tightly and shake vigorously for 30 seconds until the dressing is well blended and creamy.
- Taste and Adjust
- Open the lid and taste. Add more salt, pepper, or honey if desired to balance the tang and sweetness.
- Serve or Store
- Use immediately on your favorite salad or refrigerate for up to one week. Let it come to room temperature before using again.
Notes
