I whipped up this Homemade Balsamic Dressing in five minutes and now I want it on every salad, wrap, and grilled thing in the house.

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I’m obsessed with this Homemade Balsamic Dressing because it actually tastes like something real, not sugar water pretending to be fancy. I love the punch from Dijon mustard and the silky mouthfeel from extra virgin olive oil, rich but bright, tangy without being shouty.

It slaps on a sad bagged lettuce and makes it taste like I cared. Balsamic Vinaigrette Dressing Recipe fans, this is yours.

And it’s an Easy Dressing Recipe for people who don’t have time to fuss. Seriously, it’s the kind of thing I keep on hand and reach for every single day.

No drama. Just flavor.

Ingredients

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Balsamic vinegar: dark, tangy backbone that brings sweet acidity to the mix.
Extra virgin olive oil: rich, silky mouthfeel that balances the sharp stuff.
Dijon mustard: tangy binder that helps everything stick together, a little kick.
Honey or maple syrup: sweet counterpoint, tames vinegar so it’s friendly.
Garlic clove: sharp, savory punch — you’ll taste it in every bite.
Kosher salt: simple seasoning that makes the whole thing pop.
Black pepper: warm, subtle heat that rounds out the flavors.
Plus lemon juice: brightens things up with fresh, zippy acidity.
Basically shallot: gentle oniony bite, adds nice texture and savory depth.

Ingredient Quantities

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 small garlic clove, minced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp fresh lemon juice (optional)

1 tbsp finely minced shallot (optional)

How to Make this

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1. In a small bowl or a jar with a tight lid, pour 1/4 cup balsamic vinegar and add 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp fresh lemon juice if using.

2. Add the minced garlic clove and 1 tbsp finely minced shallot if you like a sharper shallot flavor.

3. Whisk those ingredients together briefly to dissolve the salt and honey, or put the lid on the jar and shake hard for 10 to 15 seconds.

4. Slowly stream in 3/4 cup extra virgin olive oil while whisking constantly, so the dressing emulsifies and becomes slightly thickened. If using a jar, add the oil, close the lid, and shake vigorously for 20 to 30 seconds.

5. Taste and adjust: add more salt for seasoning, more honey or maple syrup if it’s too tangy, or a splash more balsamic if it needs more bite.

6. Let the dressing sit for at least 5 minutes at room temperature so the flavors mellow and the garlic and shallot soften a bit.

7. If you want a smoother, creamier dressing, blend all ingredients in a small blender or with an immersion blender for 10 to 20 seconds.

8. Use right away on salads, in wraps, or as a marinade for chicken, pork, or veggies. Toss well so everything is coated.

9. Store leftover vinaigrette in a sealed jar in the fridge for up to 1 week. Bring to room temp and shake before using because the oil will solidify or separate a bit.

10. Quick tip: room temperature ingredients emulsify better, and if your dressing breaks, whisk in a teaspoon of hot water or an extra dash of mustard to bring it back together.

Equipment Needed

1. Small bowl or jar with a tight lid (for mixing and shaking)
2. Measuring cup (3/4 cup) and measuring spoons (tsp)
3. Small whisk (or fork if you dont have one)
4. Chef’s knife or paring knife (for mincing garlic and shallot)
5. Cutting board
6. Small blender or immersion blender (optional for a smoother, creamier dressing)
7. Rubber spatula or spoon (to scrape the jar or bowl)
8. Airtight jar or bottle for storing leftovers

FAQ

Q: How long will this vinaigrette keep in the fridge? A: Stored in an airtight jar it lasts 7 to 10 days, sometimes a bit longer if everything was very fresh. Give it a sniff before using and toss it if it smells off.

Q: Can I make it vegan? A: Yes, swap the honey for maple syrup and you're good to go. Flavor is almost the same, just a touch less floral.

Q: Do I have to use Dijon mustard and shallot? A: Dijon helps the emulsion and adds tang so I recommend it, but you can skip the shallot if you dont like raw onion. The dressing will still be tasty.

Q: Why did my dressing separate and how do I fix it? A: Oil and vinegar separate naturally, thats normal. Shake or whisk right before serving. To make it thicker and more stable, use a bit more mustard or blend it in a blender.

Q: Can I use a different vinegar or oil? A: Sure, try red wine or sherry vinegar for different notes, and any good quality olive oil or a neutral oil if you want less olive flavor. Adjust amounts to taste.

Q: Any tips for making the flavor pop? A: Let it sit for 30 minutes in the fridge so the garlic and shallot mellow into the dressing. If it tastes dull, add a pinch more salt or a splash more lemon juice.

Homemade Balsamic Vinaigrette Dressing Recipe Substitutions and Variations

For 1/4 cup balsamic vinegar: use 1/4 cup red wine vinegar plus 1 tsp brown sugar or molasses to add sweetness, or try apple cider vinegar for a brighter flavor (use a bit less if you like it strong).
For 3/4 cup extra virgin olive oil: swap in light olive oil or a neutral oil like avocado or grapeseed oil for a milder taste; use half olive oil and half toasted sesame for a nutty twist.
For 1 tsp Dijon mustard: use 1 tsp whole grain mustard or 1/2 tsp yellow mustard plus a pinch of dry mustard powder; or sub in 1 tsp Greek yogurt for creaminess if you want a lighter, tangy dressing.
For 1 tsp honey or maple syrup: use 1 tsp agave nectar, simple syrup, or 1/2 tsp granulated sugar dissolved in the vinegar; for savory salads you can skip sweetener entirely or add a splash of orange juice instead.

Pro Tips

1) Let the oil and vinegar come to room temp before you mix. Cold oil makes the dressing seize up and taste dull, so if your kitchen is chilly just sit the bottle out for 15 minutes. It emulsifies way easier that way.

2) Mince or grate the garlic super fine, or smash it and let it sit in the vinegar for a few minutes. Raw big chunks will punch the salad too hard, but a quick soak mellows the bite and spreads the flavor better.

3) If the dressing breaks while whisking, don’t panic. Put a teaspoon of hot water in a clean bowl, drizzle in the broken dressing slowly while whisking and it’ll come back together. A tiny extra squirt of mustard works too.

4) For storage and quick fixing: keep it in a jar with a tight lid and shake before using. If the olive oil firms up in the fridge, run the jar under warm tap water for a minute or set it on the counter until it loosens up, then shake and taste. Adjust salt or honey at the end, not the start, because coldness masks flavor.

Homemade Balsamic Vinaigrette Dressing Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I whipped up this Homemade Balsamic Dressing in five minutes and now I want it on every salad, wrap, and grilled thing in the house.

Servings

servings

Calories

190

kcal

Equipment: 1. Small bowl or jar with a tight lid (for mixing and shaking)
2. Measuring cup (3/4 cup) and measuring spoons (tsp)
3. Small whisk (or fork if you dont have one)
4. Chef’s knife or paring knife (for mincing garlic and shallot)
5. Cutting board
6. Small blender or immersion blender (optional for a smoother, creamier dressing)
7. Rubber spatula or spoon (to scrape the jar or bowl)
8. Airtight jar or bottle for storing leftovers

Ingredients

1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp fresh lemon juice (optional)
1 tbsp finely minced shallot (optional)

Directions

In a small bowl or a jar with a tight lid, pour 1/4 cup balsamic vinegar and add 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp fresh lemon juice if using.
Add the minced garlic clove and 1 tbsp finely minced shallot if you like a sharper shallot flavor.
Whisk those ingredients together briefly to dissolve the salt and honey, or put the lid on the jar and shake hard for 10 to 15 seconds.
Slowly stream in 3/4 cup extra virgin olive oil while whisking constantly, so the dressing emulsifies and becomes slightly thickened. If using a jar, add the oil, close the lid, and shake vigorously for 20 to 30 seconds.
Taste and adjust: add more salt for seasoning, more honey or maple syrup if it's too tangy, or a splash more balsamic if it needs more bite.
Let the dressing sit for at least 5 minutes at room temperature so the flavors mellow and the garlic and shallot soften a bit.
If you want a smoother, creamier dressing, blend all ingredients in a small blender or with an immersion blender for 10 to 20 seconds.
Use right away on salads, in wraps, or as a marinade for chicken, pork, or veggies. Toss well so everything is coated.
Store leftover vinaigrette in a sealed jar in the fridge for up to 1 week. Bring to room temp and shake before using because the oil will solidify or separate a bit.
Quick tip: room temperature ingredients emulsify better, and if your dressing breaks, whisk in a teaspoon of hot water or an extra dash of mustard to bring it back together.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.