Easy Balsamic Vinaigrette Dressing
Follow this balsamic vinaigrette recipe for a perfectly balanced salad dressing that's ready in minutes.
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Ingredients
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make it:
- Make the salad dressing by placing all ingredients, except the olive oil, inside a blender. Blend until smooth.
- With the blender running, slowly pour the olive oil through the opening in the lid. This helps the dressing emulsify; meaning, keeping it smooth and combined instead of separating, and creates a creamy texture.
Store:
- Pour this balsamic vinaigrette into a sealed jar or dressing bottle and store it in the fridge for up to 1 week. To use, give it a quick stir or shake and enjoy.
Notes
- For this balsamic vinaigrette recipe, I’m using a 2:1 ratio of olive oil to balsamic vinegar to highlight the natural sweetness of the balsamic. This is different than traditional vinaigrettes, which typically use a 3:1 ratio because other vinegars are more acidic (the extra olive oil smooths it out). If you want a milder dressing, blend in a little more olive oil. For dips or marinades, a 1:1 ratio works well to intensify the balsamic flavor.
- This recipe yields about 1 cup of salad dressing (8 ounces). You can easily double it and make more in one batch.
Nutrition
Serving: 2 tablespoons | Calories: 130kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 82mg | Potassium: 11mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg
