The BEST Balsamic Vinaigrette
This Balsamic Vinaigrette recipe is perfect. You heard me correctly. Perfect. And I don’t use that word lightly.
The recipe I’m sharing with you today is truly worthy of that descriptor. You don’t think I’d call something the “best” if I didn’t mean it, do you?
I’ve tried numerous recipes for balsamic vinaigrette over the past few years and while they have been decent, they were not quite what I was searching for.
Some homemade vinaigrettes would end up a little too oily, while others were too sweet for my tastes. This dressing has the perfect balance of tang and sweetness, vinegar and oil.
After a lot of experimentation, trial and error, I am thrilled to be sharing this balsamic vinaigrette recipe with you today. I found the winning over at Chinese Grandma.
Homemade Balsamic Vinaigrette
I served this balsamic vinaigrette last week on a salad while we had family visiting us. Everyone who tried the dressing immediately requested the recipe. It’s miles better than any store bought salad dressing and as easy as whisking together a few ingredients.
There’s a reason I consider this particular Balsamic Vinaigrette dressing recipe the absolute hands-down best. The dressing has plenty of tartness and bite from a generous portion of balsamic vinegar, dijon mustard and garlic with just a touch of sweetness and honey flavor to balance it all out.
With enough extra virgin olive oil to coat every bite of your salad with rich flavor without making the salad too greasy, oil or soggy; it’s everything you could want in a vinegar-oil based dressing!
While I whisk the vinegar, oil, dijon mustard, garlic, and olive oil by hand with a sturdy kitchen whisk, you could also use a blender if you prefer. Mixing the ingredients with a blender gives the recipe a slightly thicker consistency.
I prefer the consistency of the dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer.
Balsamic Vinaigrette Dressing
This Balsamic Vinaigrette dressing is so versatile, I serve it on salads, on roasted vegetables and drizzled on chicken in a wrap. It’s a wonderful addition to whatever dish I’ve used it on.
There are so many ways to enjoy this dressing that you’ll always want to keep a jar or two handy for whenever the craving strikes.
The sourness of the balsamic is such a great compliment to salads with apples, oranges, grapes, peaches, pears, and berries. It absolutely sings on Fuji apple chiken salad and strawberry spinch salad and would make a lovely addition to a too.
Of course it also elevates everyday salads into the realm of extra tastiness. Toss your favorite garden salad in this dressing, try it on a simple spinach, salad or drizzle it over a fresh cucumber tomato salad
Try it on pasta salad or in your favorite wrap for a way to jazz up your lunch staples.
Storing Balsamic Vinaigrette
Because vinegar-based salad dressings like this one have such a high acidity content, they keep for a good long while if stored correctly. After preparing the dressing, pour it into a mason jar and secure the lid tightly.
Store the dressing in the refrigerator where it should keep for several months. Of course, you’ll find yourself reaching it for it so often that it’s bound to be gone long before then.
The oil and vinegar may separate during storage so just give the jar a nice shake to get everything all mixed together again before using.
If you have a leftover bottle from store-bought salad dressing, you can totally wash and reuse it as a vessel for your homemade dressing!
While this is truly a perfect go-to salad dressing recipe for any food that calls for a vinaigrette, I’ve made tons of variations on the recipe for different types of salads.
white balasmic vinaigrette is a take on balsamic vinaigrette that uses white balsamic and light olive oil that I love on an orange parsley salad. When I’m in the mood for a slightly sweeter take on this recipe, I make honey balasmic vinaigrette. And spice lovers must give my recipe for Honey Lime try.
The BEST Balsamic Vinaigrette is a staple recipe you must add to your cooking repertoire. It’ll never steer you wrong and I can’t recommend it highly enough.
Kitchen Tip: I use this Whisk and this jar to make this recipe.