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, uniform, and slightly creamy.
- 5
Taste and adjust the seasoning with additional salt or pepper if desired before serving.
💡 Chef tips
- For a smoother emulsion, use an immersion blender to combine the ingredients, which will result in a creamier, more stable dressing.
- Store the 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 cold.
- If you prefer a sweeter dressing, add an extra half-teaspoon of honey to balance the acidity of the balsamic vinegar.
✅ How it should turn out
The finished vinaigrette should be a deep, glossy mahogany color with a smooth, emulsified consistency, offering a perfect balance of sharp acidity, savory garlic, and a subtle, mellow sweetness.