Balsamic Vinaigrette
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My go-to balsamic vinaigrette—perfect for drizzling over fresh greens, juicy tomatoes, creamy mozzarella, and more.
Tangy and a touch sweet, this is a great all-purpose balsamic vinaigrette. The secret is a spoonful of Dijon mustard, which not only adds flavor but also acts as an emulsifier to make the vinaigrette nice and thick. In addition, finely minced shallots, which have a delicate and slightly sweet onion flavor, and a bit of fresh garlic round out the flavor. Try to use good-quality extra-virgin olive oil and balsamic vinegar—it makes a big difference. Balsamic vinaigrette will keep for about 4 days at room temperature. It’s delicious tossed with mixed greens, drizzled over a Caprese salad or grilled vegetables, or slathered onto an Italian-style sandwich.
“Delicious, fresh and simple to make. No longer buying this at the grocery store.”
What You’ll Need To Make Balsamic Vinaigrette
- Dijon Mustard: Adds tanginess and helps emulsify the vinaigrette.
- Garlic: Infuses the dressing with a subtle savory flavor.
- Shallot: Provides a mild oniony taste.
- Salt and Pepper: Enhance the overall seasoning.
- Sugar: Balances out the acidity of the balsamic vinegar.
- Balsamic Vinegar: The star ingredient, lending its rich, sweet, and tangy flavor. I’d suggest a quality brand like Lucini.
- Extra Virgin Olive Oil: Adds richness and smoothness to the vinaigrette. Similar to the balsamic vinegar, I really like the Lucini brand of olive oil.
- Jump to the printable recipe for precise measurements
Step-By-Step-Instructions
Combine the mustard, garlic, shallot, salt, freshly ground black pepper, sugar and balsamic vinegar in a medium bowl.
Whisk to combine.
While whisking, slowly pour in the olive oil to create an emulsion.
The dressing should be slightly thickened. Taste and adjust seasoning, if necessary.
That’s all there is to it. Store the vinaigrette in a jar at room temperature for up to 4 days. Shake to re-emulsify when ready to use.
Frequently Asked Questions
Technically, you can freeze it, but it’s not ideal. Olive oil can solidify and change texture in the freezer, affecting the overall quality. It keeps nicely at room temperature in a jar or other airtight container for up to 4 days. If you’d like to extend the shelf life, you can refrigerate it for up to a week. Just make sure you give it a shake to re-emulsify before using.
Sure, that should work! However, because the dressing has vinegar in it (which is acidic), it will do best with either bone-in chicken pieces or dark meat. Acidic marinades are generally too harsh for lean white meats like boneless skinless chicken breasts; they will give the meat a leathery texture.
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Balsamic Vinaigrette
My go-to balsamic vinaigrette—perfect for drizzling over fresh greens, juicy tomatoes, creamy mozzarella, and more.
Ingredients
- 1 tablespoon Dijon mustard
- 1 small clove garlic, finely minced
- 1 tablespoon finely minced shallot, from 1 small shallot
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons sugar
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
Instructions
- In a medium bowl, whisk together the mustard, garlic, shallot, salt, freshly ground black pepper, sugar and balsamic vinegar. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days. Shake to re-emulsify when ready to use.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 2 tablespoons
- Calories: 174
- Fat: 18g
- Saturated fat: 2g
- Carbohydrates: 3g
- Sugar: 2g
- Fiber: 0g
- Protein: 0g
- Sodium: 193mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hi Jenn, this was fantastic on mixed greens with tomato and tuna.
I wanted to ask if you’d recommend this or another dressing to go on top a quinoa grilled veggies salad ? Thank you !!
Glad you enjoyed it! A few options come to mind — basil vinaigrette, zesty Italian dressing, or an all-purpose vinaigrette. You can also check out a wider variety of dressings here. Hope you enjoy whatever you try!
This is quite good. I used red onion, and substituted 1 tsp maple syrup for the sugar. The tip to use an immersion blender was inspired.
Thanks,
Joe
Delicious!!
Nice easy tasty recipe. I loved the taste!!! Unfortunately, the raw shallots and the raw garlic, both are high FODMAP foods, were too much for my stomach. Next time I’ll make it with olive infused oil and omit the shallot.
Jen, your recipes are always 5 out of 5. I would like to put in a little request for more gluten-free, dairy-free and low FODMAP salad dressings please.
👍
Great dressing! I omitted the shallot (bc I didn’t have one), used a thick high quality balsamic vinegar and reduced the olive oil to 3/8c. Lastly, I used an emulsion blender which made the dressing creamy and easy to mix in a snap. Served it on a chef salad to rave reviews!
Delicious!!! With your excellent recipes I will never use store bought dressing again. Thank you
This recipe is perfect! So well balanced! I make it every week. I use it on a salad to serve with your Crustless Broccoli Quiche! Thank you so much.
Cindy
My go-to balsamic vinaigrette. Very well-balanced!