Creamy Balsamic Vinaigrette

Close-up of a jar filled with brown vinaigrette dressing, with a spoon resting on top. Fresh vegetables, including cucumber and leafy greens, are visible around the jar.

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You absolutely need a great Balsamic Vinaigrette recipe! It's a kitchen staple that you will find yourself making for so many different meals. My favorite balsamic vinaigrette is creamy, tangy, and sweet. It is the perfect dressing to top any salad, but don't sleep on using it as a simple dip to upgrade your a vegetable tray, too.

Prep Time5

Total Time5

Course: Sauce

Cuisine: American, Italian

Servings:

Calories: 124kcal

Author: The Food Charlatan

Equipment

blender

Ingredients

1/2 cup balsamic vinegar
1/4 cup fresh lemon juice from 1 large lemon
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon kosher salt use a little less if all you have is table salt
1/2 teaspoon black pepper
3 small garlic cloves or 2 large cloves
3/4 cup extra virgin olive oil

Instructions

Add all ingredients except the oil to a blender: 1/2 cup balsamic vinegar, 1/4 cup FRESH lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons honey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 3 small garlic cloves.*
Blend until smooth, about 1 minute. Add oil in a stream. It will be quite creamy.
Keep the blender lid on, but remove the cap from the top. With the blender running on low, add 3/4 cup olive oil in a thin stream. Keep blending until it has come together and is completely emulsified.
Makes about 1 and 3/4 cup balsamic dressing.
Transfer the dressing to a mason jar or other sealed container, and store in the fridge for up to 3 months. Do no freeze!
Make this Balsamic Vinaigrette to go with Cobb Salad, Fancy No Chop Salad. Basil Chicken Arugula Salad, or any other salad on my Salad Recipes page!
This vinaigrette is also a great surprise as a dip for a veggie tray, instead of the traditional Ranch.

Notes

*GARLIC: Only add 2 cloves of garlic if they are big ones. You don't want to overdo it! Too much bite will overwhelm the other flavors.

NO BLENDER: You can make this recipe without the blender. I love how creamy it makes the dressing, but a little bit 'o elbow grease and you can get the job done without it: Mince and finely chop the garlic. Add all the ingredients except the olive oil to a bowl. Whisk well. Add the oil in a thin stream while whisking. Get someone to help you if you want!

Nutrition