Balsamic Vinaigrette
A classic, perfectly balanced balsamic vinaigrette that elevates any salad with its rich, tangy depth and silky texture.
Ingredients
- •1/4 cup high-quality balsamic vinegar
- •3/4 cup extra virgin olive oil
- •1 tablespoon Dijon mustard
- •1 clove garlic, minced
- •1 teaspoon honey or maple syrup
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a small mixing bowl or a glass jar, combine the balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
- 2
Whisk the ingredients vigorously until the mustard and honey are fully dissolved into the vinegar.
- 3
While whisking constantly, slowly drizzle the olive oil into the vinegar mixture in a thin, steady stream to emulsify the dressing.
- 4
Continue whisking until the vinaigrette appears thick, creamy, and uniform in color.
- 5
Taste the vinaigrette and adjust the seasoning with more salt or pepper if desired before serving.
💡 Chef tips
- For a smoother texture, use an immersion blender or a small food processor to emulsify the ingredients.
- Store the vinaigrette in a sealed glass jar in the refrigerator for up to one week; shake well before each use as the oil may separate.
- If the dressing tastes too acidic, add an extra half-teaspoon of honey to balance the sharpness of the balsamic vinegar.
✅ How it should turn out
The finished vinaigrette should be a glossy, deep mahogany color with a thick, emulsified consistency and a perfectly balanced profile of sweet, tangy, and savory notes.