Balsamic Vinaigrette Recipe
This Balsamic Vinaigrette Recipe is the easiest way to elevate any salad with a tangy-sweet, homemade dressing that takes just minutes to whip up.
Ingredients
- 1/2 cup balsamic vinegar choose aged Modena for depth
- 1 cup extra-virgin olive oil cold-pressed for best flavor
- 1 teaspoon Dijon mustard whole-grain works too
- 1 clove garlic finely minced (roasted garlic adds mellow sweetness)
- 1 tablespoon honey or pure maple syrup maple for vegan option
- 1/2 teaspoon kosher salt adjust to taste
- Freshly ground black pepper to taste
Instructions
- Combine vinegar, mustard, garlic, sweetener, salt, and pepper in a medium bowl or mason jar. Whisk vigorously or shake with lid on tight—you want the garlic evenly dispersed.
- Slowly drizzle in olive oil while whisking (or add oil to jar, seal, and shake until emulsified).
- Taste and adjust seasoning—add a pinch more salt if it feels flat, or a dash more honey for extra sweetness.
- Let the dressing rest at room temperature for 10–15 minutes so flavors meld (or chill up to 30 minutes).
- Before serving, swirl the jar again—little bubbles mean perfect emulsification.
Notes
I learned that shaking the dressing in a sealed mason jar not only emulsifies better than a whisk but also saves clean-up time—just rinse and reuse. If your garlic tastes harsh, swap raw for a quick sauté in olive oil until fragrant, then cool before mixing. For ultra-smooth dressing, blend ingredients in a mini food processor.
Nutrition
Calories: 45kcal
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