Balsamic Vinaigrette
A classic, perfectly balanced homemade balsamic vinaigrette that comes together in minutes and elevates any salad.
Ingredients
- •0.5 cup extra virgin olive oil
- •0.25 cup balsamic vinegar
- •1 tablespoon Dijon mustard
- •1 clove garlic, minced
- •1 teaspoon honey or maple syrup
- •0.25 teaspoon salt
- •0.125 teaspoon black pepper
Instructions
- 1
In a small bowl or glass measuring cup, combine the balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper.
- 2
Whisk the mixture thoroughly until the honey and mustard are fully dissolved into the vinegar.
- 3
Slowly pour in the extra virgin olive oil while whisking constantly to emulsify the dressing.
- 4
Taste the vinaigrette and adjust the seasoning with extra salt or pepper if needed.
- 5
Pour the dressing over your favorite salad greens or store it in a jar for later use.
💡 Chef tips
- For an easy shake-and-pour method, combine all ingredients in a clean mason jar, seal tightly, and shake vigorously until emulsified.
- Store leftover vinaigrette in a sealed glass jar in the refrigerator for up to one week; let it sit at room temperature for 10 minutes and shake well before serving as the oil may solidify when chilled.
- You can swap the honey for maple syrup for a vegan option or add a pinch of dried oregano for extra Mediterranean flavor.
✅ How it should turn out
The finished vinaigrette should be a glossy, deep brown emulsion with a harmonious balance of sharp acidity, rich olive oil, and a subtle hint of garlic and sweetness.