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–+ servings
Balsamic Vinaigrette

Homemade Balsamic Vinaigrette That's Sweet, Tangy, and Easy

This homemade Balsamic Vinaigrette is a delightful blend of sweet and tangy flavors, ideal for salads and more.
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Sauces
Cuisine: Italian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 tablespoon Honey Can be substituted with maple syrup for a vegan option.
  • 1 tablespoon Dijon Mustard Can be replaced with yellow mustard if needed.
  • 1 teaspoon Fine Sea Salt Adjust to taste; kosher salt can be substituted.
  • 1 teaspoon Freshly Crushed Black Pepper Use freshly ground for the best flavor.
  • 1 clove Garlic Minced; can use garlic powder if fresh is unavailable.
  • 1/4 cup Balsamic Vinegar Opt for high-quality balsamic.
  • 3/4 cup Extra Virgin Olive Oil Can substitute with avocado oil for a lighter flavor.

Equipment

  • Mixing Bowl
  • whisk
  • jar with lid

Method
 

Step-by-Step Instructions for Balsamic Vinaigrette
  1. In a small mixing bowl, add the honey, balsamic vinegar, Dijon mustard, fine sea salt, freshly crushed black pepper, and minced garlic. Whisk these ingredients together vigorously for about 30 seconds until they are completely blended.
  2. Slowly drizzle in the extra virgin olive oil while whisking continuously for about 1 minute until the dressing is thickened and fully emulsified.
  3. Pour the emulsified dressing into a clean jar with a tight-fitting lid for storage.
  4. Seal the jar and refrigerate for at least 30 minutes before serving to allow flavors to meld. Shake well before use.

Nutrition

Serving: 2tablespoonsCalories: 100kcalCarbohydrates: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 120mgPotassium: 15mgSugar: 3g

Notes

Always taste your vinaigrette before serving and adjust the sweetness or acidity as needed. Store in an airtight jar in the fridge for up to 2 weeks.

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