This homemade balsamic vinaigrette recipe is a quick and customizable emulsion of balsamic vinegar, Dijon mustard, honey, garlic, olive oil, and seasonings.
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Table of Contents
- About Homemade Balsamic Vinaigrette
- What is the difference between balsamic vinegar and balsamic vinaigrette?
- Is balsamic vinaigrette healthy?
- How long is homemade balsamic vinaigrette good for?
- Can you freeze balsamic vinaigrette?
- Notes & tips for this vinaigrette dressing
- More great sauce recipes
- How to make balsamic vinaigrette
- Recipe Details
About Homemade Balsamic Vinaigrette
It can be tricky tracking down a store-bought dressing that you love. Even with brands you normally love and trust, the slightest hint of the wrong seasoning (or seeing the dreaded “new recipe” appear on the bottle) could mean your perfectly crafted salad or dish is now inedible.
That’s where having a go-to, from-scratch dressing recipe comes in handy.
You can customize it not only to your tastes, but also do the specific dish(es) you’ll be using it with.
And, you guys, that’s exactly why you’ll love this homemade balsamic vinaigrette: because not only is it easy to customize to your tastes, but it also only takes 5 minutes to make, making any taste testing simple and quick.
What is the difference between balsamic vinegar and balsamic vinaigrette?
Balsamic vinegar is a dark, sweet Italian vinegar while a balsamic vinaigrette is a dressing made by mixing oil, balsamic vinegar, and other sweet or tart flavors.
So, in other words, balsamic vinegar is a key ingredient in balsamic vinaigrette. They’re similar in that one is made using the other, but they’re used in different ways and could have totally different tastes.
Is balsamic vinaigrette healthy?
In a way, yes, a balsamic vinaigrette is healthy. But I think the better answer is to say that it is a healthier alternative when faced with options like ranch, thousand island, blue cheese, etc.
This is because a balsamic vinaigrette has a lot of healthy ingredients, such as balsamic vinegar (beneficial antioxidants, no fat, few calories), olive oil (good fats), and honey (more antioxidants).
However, this dressing also includes some additions that might not fit in everyone’s view of “healthy,” such as Dijon mustard. The good news is that these ingredients only make up a small portion of the dressing, so their overall impact is minor compared to all the good-for-you stuff.
How long is homemade balsamic vinaigrette good for?
Once made, this dressing can be stored in a sealed container in the refrigerator for up to one week.
Can you freeze balsamic vinaigrette?
Unfortunately, I can’t recommend freezing this recipe. This dressing is an emulsion, and emulsions like this will completely break down during the freezing process, leaving you with a dressing that is unrecognizable from its freshly-made form. So if at all possible, enjoy this dressing within a week of preparation.
Notes & tips for this vinaigrette dressing
- Love the dressing but don’t like the minced garlic in it? That’s an easy fix! You can either pulse the dressing in a food processor for two or three minutes OR you can substitute the fresh garlic with 1/8 to 1/4 teaspoon powdered garlic.
More great sauce recipes
How to make balsamic vinaigrette
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 2 – While continuing to whisk, slowly pour in the olive oil. The goal is to blend in the olive oil so that it incorporates with the rest of the ingredients. I typically use the sides of the bowl as my guide, whisking until the line of oil around the edges disappears.
Step 3 – For the best flavor, I like to chill the dressing for at least one hour. This allows the garlic and other flavors to marinate a bit.
Step 4 – Use as desired!
Homemade Balsamic Vinaigrette
- While continuing to whisk, slowly pour in the olive oil, allowing the ingredients to incorporate. Continue to whisk until the oil is no longer separated, especially around the edges of the bowl.
- For best flavor, let balsamic vinaigrette chill in the refrigerator for 1 hour.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.