Balsamic Vinaigrette Dressing
Balsamic Vinaigrette Dressing is a sweet, tangy salad dressing made in minutes with only 5 ingredients. It’s so fresh and tasty that you’ll never buy it from the store again!
As you may know by now, I’m very passionate about salad. 🙂 I eat one every day, and make sure to use the freshest, organic ingredients that I can find.
That said, only homemade salad dressing will do!
I gave up buying salad dressing years ago because they don’t hold a candle to homemade dressing. They’re full of preservatives, sodium and sugar, and they just ruin a salad.
I take a few minutes each week to prep 1-2 homemade dressings and boom! My salads taste a whole lot fresher.
This balsamic dressing recipe has been a staple for years. This dressing is sweet and tangy, with the savory flavor of dijon mustard and a bit of lemon juice to make the flavors shine extra bright.
This dressing is my youngest son’s favorite, especially on salads with fruit, nuts and cheese. A salad that fits this description is coming your way Monday. 🙂
What is balsamic vinegar?
Balsamic vinegar is special because it’s made from the sweet juice of freshly pressed grapes, which is also called “grape must”. The must is boiled into a concentrate, then fermented and aged.
Good balsamic vinegar contains just the grape must, and commercial varieties include a combination of grape must and wine vinegar.
What’s the difference between vinaigrette and dressing?
- Vinaigrettes are oil-based, and include vinegar, dijon mustard, and shallots, garlic or other herbs and seasonings.
- Dressing is a blanket term for any type of salad dressing, including oil-based and creamy varieties like Caesar, ranch and bleu cheese.
- Olive oil
- Balsamic vinegar — use a good quality for best results
- dijon mustard
- fresh lemon juice
- maple syrup
- salt and pepper, to taste
How to make this recipe
- The easiest way to make homemade salad dressing is using a mason jar!
- Simply add all ingredients into the jar, place the lid on tight, and shake until the ingredients have emulsified.
Do you need to refrigerate balsamic vinaigrette?
Your homemade balsamic dressing needs to be refrigerated.
Keep in mind that the dressing will solidify when it’s cold, so place out at room temperature a few minutes before serving and shake well before using.
How long does homemade balsamic vinaigrette last?
Homemade salad dressings keep for up to 2 weeks in an air tight container in the refrigerator.
Recipe tips and substitutions
Add garlic, shallots or herbs to change up your dressing! If using fresh garlic and shallots, pulse the dressing in a food processor.
Serve this dressing with the following:
More salad dressing recipes you’ll love:
Balsamic Vinaigrette Dressing
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar use good quality for best results
- 2 teaspoons dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon fresh lemon juice
- salt and freshly ground black pepper to taste
- Place all ingredients into a small jar and seal with a lid. Shake vigorously until emulsified.
- Serve and enjoy!
- Add garlic, shallots or herbs to change up your dressing! If using fresh garlic and shallots, pulse the dressing in a food processor.
- Dressing keeps for up to 2 weeks in an air tight container in the refrigerator.
- Keep in mind that the dressing will solidify when it's cold, so place out at room temperature a few minutes before serving and shake well before using.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.