This tasty and creamy balsamic vinaigrette dressing will really make your salads come to life! It can also be used as a chicken marinade and takes only 5 minutes to prepare, this creamy balsamic salad dressing recipe tastes like a dream!
This balsamic vinaigrette salad dressing can also be used as a balsamic chicken marinade, or on a simple spinach salad topped with raspberries, blackberries, blueberries, almonds.
Why I love this recipe
Knowing how to make a Balsamic Vinaigrette will take you far in life. A simple method is to mix just olive oil and balsamic vinegar together – the balsamic adds just the right touch of sweetness when tossed with salad greens. But I prefer something a little more fancy…. I like to add other ingredients to the mix, like a dollop of grainy mustard, some minced garlic, or a tablespoon of fresh chopped herbs. For a little more sweetness, I whisk in some honey.
Is balsamic vinaigrette healthy?
Many store-bought balsamic vinaigrettes contain added sugars and preservatives, which can add unnecessary calories and negatively impact health. This homemade balsamic vinaigrette recipe contains oil, vinegar, and additional ingredients of honey, garlic and dijon mustard. The oil in this balsamic vinaigrette provides healthy unsaturated fats, while the vinegar is low in calories and has been shown to have potential health benefits, such as improving heart health and aiding in weight management.
What is homemade Balsamic Dressing made of?
This dressing recipe has been a favorite of mine since the first time that I made it. It contains only a few simple ingredients that you are likely to already have in your pantry and fridge. It’s easy to make and delicious on salads, this creamy balsamic salad dressing recipe has just six ingredients. Try it out today!
- Olive oil
- Balsamic vinegar
- Honey
- Mustard
- Garlic
- salt and ground black pepper
TIP:
Mustard is an emulsifying agent that encourages oil and vinegar to stay together.
How to make balsamic salad dressing from scratch?
Combine the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and black pepper together in a glass jar with a lid. Place lid on the jar and shake vigorously until thoroughly combined. If you don’t have a jar, this can be mixed together with a whisk or a blender.
Make this Balsamic Salad Dressing, then check out my Honey Mustard Dressing, Greek Yogurt Ranch Dressing and more of my Crazy Good Homemade Salad Dressing Recipes.
Tips for the best Balsamic Vinaigrette Dressing
Read on for tips on how to make this the best ever balsamic vinaigrette, and how to avoid making it a disaster.
High-quality doesn’t necessarily mean the most expensive, it just means shopping smarter and choosing the right ingredients. When preparing a homemade salad dressing – or anything for that matter – make sure that each individual ingredient is delicious on its own.
What is the best vinegar to oil ratio for vinaigrette dressing?
The ratio of vinegar to oil in the perfect vinaigrette is up for debate. I prefer a 1:2 ratio of vinegar to oil (e.g. 1/4 cup vinegar to 1/2 cup oil) or even 1:3. Just play around with it until you find how you enjoy it most.
Best ever dressing tip
Make your homemade salad dressings in small batches. It only takes a minute to make fresh dressing and fresh is always best. It will keep up to one week in an airtight glass container in your refrigerator if you have leftovers. It might separate, just shake it up before using it. The recipe below makes 1 cup, but you can use the proportions to make any amount.
Can this balsamic vinaigrette be used as a marinade?
Yes, this balsamic vinaigrette can be used as a marinade. Its acidity helps to break down the fibers in meat, making it tender, while its flavor infuses the meat with a tangy, sweet taste. To use balsamic vinaigrette as a marinade, let the meat marinate in the mixture for several hours or overnight. Just keep in mind that the acid in the vinaigrette can cause some meats to become tough if left to marinate for too long.
How long does balsamic vinaigrette last?
This balsamic vinaigrette must be stored in an airtight container in the fridge. This dressing will keep well for 2-3 weeks. Just give it a good shake before serving.
When I put balsamic vinaigrette in the fridge it turns very thick. Is this normal?
Yes, this is normal. Balsamic vinaigrette can thicken when refrigerated due to the oil and vinegar. The oil will solidify in the cold temperature, causing the dressing to become thicker. To restore to its original consistency, simply let it come to room temperature or whisk it vigorously before using.
Make this balsamic dressing, then check out my Montreal Steak Salad with Pears, Cranberries and Honey Mustard Dressing, Roasted Asparagus Caesar Salad, and Classic Waldorf Salad and more of my healthy salad dressing recipes.
More healthy homemade salad dressings to try:
- Honey Vinaigrette Salad Dressing – goes well with a Strawberry Almond Salad
- Mixed Berry Vinaigrette Salad Dressing Recipe – Great for a summer salad.
- Greek Yogurt Ranch Dressing – Creamy and oh so delicious!
- Creamy Avocado and Lime Salad Dressing – tastes like heaven on a plate!
❄️ Celebrate Winter with this easy salad!
Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
With the festive hues of red beets, green arugula, and golden slivered almonds, this Christmas salad recipe is a celebration of flavors and a feast for the eyes that will make your holiday spread merry and bright!
MAKE THIS SALAD → Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
Balsamic Vinaigrette Recipe
This creamy balsamic vinaigrette dressing will really make your salads come to life! It can also be used as a chicken marinade and takes only 5 minutes to prepare!
Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon mustard
- 1 clove garlic, minced
- salt and ground black pepper to taste
Instructions
- Combine the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and black pepper together in a glass jar with a lid. Place lid on the jar and shake vigorously until thoroughly combined.
Notes
For tips, substitutions, storage and serving info be sure to read the full Balsamic Vinaigrette post.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 82mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
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Looks yummy! What type of mustard do you find works best? Dijon?
Thanks! In this recipe I find that yellow mustard works the best.
Way too much vinegar. Use about 1/4 C
Yes, I agree. That is addressed in the post:
“The ratio of vinegar to oil in the perfect vinaigrette is up for debate. I prefer a 1:2 ratio of vinegar to oil (e.g. 1/4 cup vinegar to 1/2 cup oil) or even 1:3. Just play around with it until you find how you enjoy it most.”