Basic Balsamic Vinaigrette Recipe
I’ve been using this basic, but definitely not boring, balsamic dressing recipe for years. In my opinion, it has the perfect balance of flavors and is not too sweet or too vinegary.
I developed this recipe when I discovered this amazing garlicky vinaigrette at a local restaurant and wanted to have something similar at home that I could use all the time.
Our family even loves this recipe and requests it every time we get together and have salad on the menu.
It’s incredibly versatile and works really well on any type of salad that calls for a vinaigrette and can also be used as a marinade. This is an easy recipe that you can adjust to your own tastes and basic enough so that you can add herbs, citrus zests and even spices.
Basic Balsamic Vinaigrette Recipe
I like making my own dressing because I can control the ingredients and very often bottled dressings contain too much sugar and unhealthy oils.
Homemade dressings also taste so much better! It’s definitely worth the extra effort and once you start making your own, you’ll never want to go back to bottled.
I’ve made this dressing in a mini food processor but most of the time I use a jar or dressing shaker bottle like this one by OXO.
Storage
I find it’s better to keep it in the refrigerator and use up within 7 to 10 for the freshest flavor, but you can also keep it in your pantry for a few days. I do find the flavor is not as good but the vinegar acts as a preservative so it’s your choice.
Modifications
I like white balsamic the best because it’s a little sweeter but you can use red balsamic in the same proportions. You can find white balsamic at most grocery stores but I like the one from Trader Joe’s.
While the best flavor comes from using fresh garlic and shallot, if you’re in a pinch or just need to get it done fast, you can use a 1/4 to 1/2 a teaspoon of both garlic and onion powder (make sure they don’t include any salt). It also works well with maple syrup if you happen to have that on hand instead of honey.
Special Notes
If you do decide to make it in a food processor, I recommend the mini prep like this one from Kitchen Aid so you can process all the ingredients together including the garlic and shallot. You can use a larger food processor or blender but then I recommend mincing your garlic and shallot beforehand. A food processor will also create a thicker dressing.
Basic Balsamic Vinaigrette
Ingredients
- 1/3 cup of white balsamic vinegar
- 2/3 cup of olive oil
- 1 medium sized garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon of honey
- 1/2 of a shallot minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- First add vinegar to a jar or shaker then add the honey, Dijon mustard, garlic, shallot, salt and pepper. Add olive oil and the shake or blend.
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*Updated from a Post on 6/1/2020