Balsamic Vinaigrette
A classic, perfectly balanced homemade balsamic vinaigrette that comes together in minutes and elevates any green salad.
Ingredients
- •0.5 cup extra virgin olive oil
- •0.25 cup good quality balsamic vinegar
- •1 tablespoon Dijon mustard
- •1 clove garlic, minced
- •1 teaspoon honey or maple syrup
- •0.5 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
Instructions
- 1
In a small mixing bowl or a glass mason jar, combine the balsamic vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper.
- 2
Whisk the mixture thoroughly to dissolve the salt and integrate the mustard, or seal the jar tightly and shake vigorously.
- 3
Slowly pour in the extra virgin olive oil while whisking constantly, or continue shaking the jar, until the dressing is fully emulsified and slightly thickened.
- 4
Taste the vinaigrette and adjust the seasoning with more salt, pepper, or sweetener if needed, then serve immediately or store for later.
💡 Chef tips
- Use a good quality aged balsamic vinegar for a naturally sweeter and richer flavor profile.
- Store the vinaigrette in a sealed glass jar in the refrigerator for up to one week; shake well before each use as the oil and vinegar will naturally separate.
- For a creamier texture and better emulsification, you can blend the ingredients using an immersion blender.
✅ How it should turn out
The finished vinaigrette should be a glossy, deep brown emulsion that smells brightly of aged vinegar and garlic, with a perfectly balanced tangy and savory taste.