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This homemade balsamic vinaigrette recipe will eliminate the need to ever buy salad dressing again. It is perfect on any salad, over vegetables or as a marinade for meat or fish!
Why You’ll Love This Recipe!
For years I bought my salad dressing but once I started making homemade balsamic vinaigrette dressing I rarely buy it anymore!
Today’s dressing recipe is one of those basic recipes that everyone should have. It can be a starting point, a recipe to be played with and tweaked or used just the way it is! It only takes a few minutes to mix up and is so much better than store bought and cheaper too!
Ingredients Ingredients:
- Dijon Mustard. You can use your favorite mustard such as a honey mustard or a spicy mustard,
- Balsamic Vinegar
- Honey. You can also use sugar, agave or maple syrup
- Garlic. Minced garlic
- Extra Virgin Olive Oil
- Lemon
How to Make Balsamic Vinaigrette
- Combine all your ingredients into a container or jar. I start with my olive oil and then add in all remaining ingredients, it doesn’t matter what order they are added.
- Stir or whisk all ingredients together to combine. Dressing will separate as it sits and you will need to stir or shake the jar before using.
- If you prefer a creamier texture to your homemade salad dressing blend it together in the blender.
Tips
- To change up the falvor, use a flavored vinegar such as raspberry or red wine instead of balsamic. You can also sdd some dried onion, some Italian seasoning or any other herbs you like.
- Vinaigrette makes a great marinade for meat as well.
Pair This With
- Over Spinach Salad, Arugula Salad, any kind of lettuce or salad greens.
- Marinade roasted vegetables in it.
- Use as a marinade for chicken.
- It makes a great marinade for flank steak or chicken.
Frequently Asked Questions
How long does this balsamic vinaigrette recipe last?
Stored in an airtight container, in the refrigerator, it will last about a month.
What is the difference between balsamic vinegar and balsamic vinaigrette?
Balsamic Vinaigrette is a salad dressing that uses balsamic vinegar as a main ingredient along with oil, a sweetener and other ingredients.
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Balsamic Vinaigrette
Ingredients
- 1 Tbsp Dijon mustard
- 3 Tbsp balsamic vinegar
- 3 Tbsp lemon juice
- 2 Tbsp honey
- 2 tsp garlic minced
- 1/2 cup olive oil
Instructions
- Mix all ingredients until combined.
Tips & Notes:
- Sugar can be used instead of honey
- Use a flavored vinegar such as raspberry or red wine or just use plain old white vinegar instead of balsamic.
- Try spicy mustard instead of Dijon
- Leave the garlic out or use garlic powder.
- Add some dried onion, some Italian seasoning or any other herbs you like.
- And yes, I only use fresh lemon juice. Fresh lemons are part of my regular shopping list.
Nutrition Facts:
Amy says
Can’t wait to try this!
Amy says
I can’t even begin to tell you how much I love, love, love your blog!!!!! I was so excited last week when I found it and have already started using some of your recipes. My kids and my husband thank you 🙂 Thanks so much for sharing!!!!!
Beth says
Hi Leigh Anne,
This is the exact way I make my Balsamic Vinaigrette. Although, I have never measured as I just toss it in and taste.
I have been loving your blog for the past couple of weeks and tried a number of your recipes.
Our favorite has been the Cafe Rio Pork. We have been eating it for the last few days. DELISH! I live in Indiana and have never been to Cafe Rio but it must be great.
Thanks for sharing all the great recipes and tips.
Beth
Leigh Anne says
Lisa »
It is called Whackadoo Upper – it’s a new one I just found and I love it!
Joan Callaway says
I almost forgot to mention one of my favorite non-fat basics:
The Canyon Ranch Jet Fuel Dressing (it’s 0 points for WW)
1/2 tsp. salt
1/2 cup red wine vinegar
1/4 tsp. pepper
1 T. sugar
2 garlic cloves, finely minced
2 tsp. worcestershire sauce
2 T. dijon mustard
1 T. fresh lemon juice
1 cup water
Makes 2 cups.
Italian:It can be adapted by adding 1 T. each of fresh oregano, basil, and tarragon, finely chopped (or 1 tsp. each dry)
Mexican: 1/2 tsp. ground cumin
Tarragon: 3 T. fresh tarragon, finely chopped or 1 tsp. dry.
I’ve got a new product, Ultra Gel, that I add to make it have the same consistency as if it were made with oil —