Balsamic Vinaigrette
Published Nov. 28, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 cup
- ¼cup balsamic vinegar
- 1tablespoon honey
- 2teaspoons Dijon mustard
- 1large garlic clove, minced or grated
- ½teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- ¼teaspoon black pepper
- ¾cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
196 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 76 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small bowl, whisk together the vinegar, honey, Dijon, garlic, salt and pepper. Gradually pour in the olive oil, continuously whisking until the vinaigrette is thick and smooth. Taste and add salt as desired. Use immediately or store in an airtight jar or container for up to 1 week.
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Cooking Notes
Note - Metro Philly
The compound that emulsifies the dressing is in the hull of the mustard seed, so it's important to add the coarse ground mustard for a good result.
Bridget
I love this recipe, however, I add 2 tablespoons of honey and 1 tablespoon of Dijon. It is so tasty.
Susan
Made this tonight. I was making a salad with sliced London Broil, romaine, blue cheese, red onion, sliced radish, and add ons. Never made a balsamic dressing-so wanted to know if it went well with the beef. It did! A good basic dressing (I’m older and trying to stream-line to simpler recipes with few ingredients. The honey adds a bit of sweetness, which is balanced by the mustard. I left out the garlic-pure laziness. Now we’re in the dog days of summer, great for salads.
Julie
Perfectly balanced vinaigrette. I swapped course Dijon for smooth and a bit of shallot for garlic, but otherwise stuck to script. Very nice.
WillKS
It’s easier to emulsify the olive oil in the mustard, then add other ingredients with the vinegar last. A French chef friend once told me this was a waste of time; throw it all in a jar, olive oil last, and shake it. Choose your battles. Adding thyme would be my go-to herb. Honey needed only for those who like sweet salad; balsamic vinegar is sweet (especially when compared to Sherry vinegar, as one commenter used, in which case some honey would help).
KRISTIBNYC
So good! Just skipped the raw garlic and opted for a bit of garlic salt. Followed ingredients and proportions otherwise. I made this with the Vitamix Aer and it was so silky and smooth—even kept the emulsion the next day in the fridge! Will definitely make often!
steph
Wow, SO GOOD!!! Don’t need to buy balsamic dressing anymore!
Lisa B
Whoops! Accidentally sherry vinegar. Still delicious.
Jeanette
Quick and delicious. Did not add honey. Added the OO slowly to taste/consistency. Added some balsamic glaze to give it more balsamic flavor.
Cream Cheese
Made without substitutions, except process: put everything into a small jar and shook it vigorously. Perfect over mixed baby spinach and arugula.
Linda
I made this with 1 tsp honey. Next time I’ll make it WITHOUT honey, and add if needed after the vinaigrette comes together.
Linda
Too sweet, even with just 1 tsp. honey. Next time I’ll add honey only after the rest of the ingredients come together, and I’ve tasted.
Note - Metro Philly
The compound that emulsifies the dressing is in the hull of the mustard seed, so it's important to add the coarse ground mustard for a good result.
Maria
Quick, easy, and delicious.
Brad
A Chef friend adds a smidge of dried Oregano - WOW, does that ever work.
Blaze
Quickly made & tasty!
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