Balsamic Vinaigrette Recipe (5 mins)
Whip up something special with this 5-minute Balsamic Vinaigrette recipe—a delightfully tangy dressing that adds a touch of magic to every salad you drizzle it on.
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Got a hankering for something bold and bright to jazz up your everyday salad? I’ve got just the trick: my Balsamic Vinaigrette. Trust me, this baby takes just 5 minutes to whip up but totally transforms even humble lettuce into something extraordinary. We’re talking high-quality balsamic vinegar, luscious olive oil, a hint of honey, and a Dijon mustard kick that’ll leave a grin on your face.
Its secret to this sauce is that balance—one moment it’s sweet, then salty, and ends with a tart surprise. It may give you vibes of other familiar dressings – maybe a gutsy Apple Cider Vinegar dressing or an energetic Italian? But with this one, the magic touch comes from the slightly sweet charm of the balsamic vinegar, making this dressing a stand-out superstar.
Is Balsamic Vinaigrette Healthy?
Just because this dressing comes together in record time doesn’t mean it isn’t healthy. It contains olive oil and balsamic vinegar—both of which are full of good stuff like heart-friendly fats and antioxidants. Plus, making your own dressing at home means you don’t get those extra sugars and preservatives that are packed into store-bought versions.
INGREDIENTS
Before digging into that salad, you should make this dressing. Here’s what you’ll need.
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 2 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
INSTRUCTIONS
Add
Add all the ingredients to a large bowl.
Mix
Use a whisk to mix all the ingredients together until they are emulsified.
Store
Pour the dressing into a bottle for easy serving and storage.
DEVOUR!
Tips & Tricks to Making a Perfect Balsamic Vinaigrette
- Always use top-quality balsamic vinegar and olive oil.
- Achieve the proper balance by using one part vinegar to two parts oil.
- Use a whisk to properly emulsify all the ingredients.
- Don’t shy away from the salt and pepper.
- For something sweet, add an extra dash of honey.
FAQs
No sweat! Replace it with maple syrup, agave nectar, or a little sugar if you’re in a pinch.
Not at all. Apple cider vinegar, red wine vinegar, or even champagne vinegar (if you’re feeling debonair) works. Each variation gives your dressing a unique twist.
Nope. Ditch it altogether or throw in some garlic crush or lemon squirt to make it work for your taste buds.
Yes, vegans can enjoy this dressing, no problem! Just pick a sweetener that vibes with your plant-based lifestyle.
There is! This is your balsamic vinaigrette, after all. Try adding soy sauce and ginger for an Asian influence, garlic for that extra kick, or, if savory is what you’re after, grated Parmesan or blue cheese. Just be sure to taste as you go.
Serving Suggestions
This versatile Balsamic Vinaigrette shines when drizzled over a fresh garden salad (or my Balsamic Steak Salad), but don’t stop there. Try it as a marinade for your chicken or veggies (like my Grilled Zucchini and Green Bean Salad) before grilling, or as a dipping sauce for crusty bread. Experiment with pasta salads, grain bowls or even drizzle some over roasted vegetables for that extra punch of flavor.
how to prep and store balsamic vinaigrette
This Balsamic Vinaigrette can easily be whipped up beforehand. In fact, I recommend it. Once made, store it in an airtight container or mason jar and pop that masterpiece in the fridge. It will keep for up to 2 weeks. If the oil and vinaigrette separate from spending too much time together (It happens), just let it warm up to room temperature and shake it up until it’s as good as new.
Balsamic Vinaigrette
Ingredients
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 2 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper ground
Instructions
- Add all the ingredients to a large bowl.
- Use a whisk to mix all the ingredients together until they are emulsified.
- Pour the dressing into a bottle for easy serving and storage.
Notes
- Always use top-quality balsamic vinegar and olive oil.
- Achieve a balance by using one part vinegar to two parts oil.
- Whisk properly to emulsify all the ingredients.
Nutrition
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