A homemade balsamic vinaigrette is the way to go! This version has just the right amount of zingy sweetness, and will elevate a wide range of meals from salads to roasted veggies.
There’s just something so magical about homemade balsamic vinaigrette. It has layers of tang and sweet that tastes 10x better than its bottled counterpart (with unnecessary additives). And it really elevates the simplest meals in the best possible way – from salads, to a sheet pan of roasted veggies, or even a scoop of ice cream!
All you need to do is stir up a handful of pantry ingredients in a jar, and the balsamic vinaigrette is ready for use! Plus, it can be stored in the fridge and used throughout the week. So if you’re finding yourself always using vinaigrettes (like my all-time favorite lemon vinaigrette), it’s nice to know a fresh version can be made instantly.
Balsamic Vinaigrette Ingredients
The typical vinaigrette ratio is 3:1 – meaning three parts oil to 1 part vinegar. But, we’re keeping this recipe a 1:1 ratio because balsamic vinegar is naturally sweet and not as pungent as other vinegars. Then, all you need is honey, Dijon mustard, and garlic to takes this vinaigrette to the next level!
- Olive Oil: Always opt for a high-quality extra-virgin olive oil – it really does make a difference.
- Balsamic Vinegar: I love to use this balsamic vinegar, but any brand will do! Just make sure to not buy the thick, syrupy balsamic glaze at the market. Those have added ingredients.
- Honey & Dijon Mustard: Although honey can be omitted, I find that a bit of sweetness helps to balance out the tang from the Dijon mustard.
- Garlic: Fresh minced garlic gives it an extra punch of savoriness.
- Salt & Pepper: Just a pinch of both brings all the unique flavors to the surface.
Find the printable recipe with measurements below.
How To Make Balsamic Vinaigrette
If you plan to serve this up for a crowd, vigorously whisk together the oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl for everyone to use. The vinaigrette should be slightly emulsified.
If you’re just one person, you can also shake all the ingredients together in a small jar for easy storage!
Ways To Use Balsamic Vinaigrette
This balsamic vinaigrette will definitely give your meals some oomph! Here’s a few delicious ideas to keep up your sleeve.
- Drizzle over all things caprese! Typically, I’ll drizzle balsamic glaze over a caprese salad or make these fun caprese skewers. But if you have this vinaigrette already made… it’s a great option as well.
- Toss with salads. Balsamic flavors pair extremely well specific veggies and fruits, such as this grilled peach and burrata salad or roasted beet and kale salad. So do a little experimenting and toss it with salads you feel could use some sweet zing!
- Drizzle over your favorite cooked veggies. I love to spoon it over roasted Brussels sprouts with a sprinkle of cheese or this creamy celery root puree. But any roasted or sauteed veggies will do!
How To Store Homemade Vinaigrettes
I love storing my vinaigrettes in these tulip weck jars. They’re the perfect size, super durable, and will keep your vinaigrettes good for up to one week in the fridge.
Side note: vinaigrettes will naturally separate. So just give it a shake before using and it’ll be as good as new!
The Best (Everyday) Vinaigrette Recipes!
You can never have too many vinaigrette variations right? From sweet raspberries to the citrus lime goodness, these vinaigrettes cover just about any flavor profile you desire.
- Dijon Vinaigrette
- Apple Cider Vinaigrette
- Raspberry Vinaigrette
- Citrus Lime Vinaigrette
- Champagne Vinaigrette
Balsamic lovers can rejoice with this easy and versatile vinaigrette. If you’re one of them, I’d love to hear what you think of this recipe in a comment below!
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- pinch of freshly ground black pepper
- In a small bowl, whisk together the oil, balsamic vinegar, honey, mustard, salt, and pepper.
- The serving size is about 2 tablespoons of the vinaigrette.
Absolutely fantastic! I’ve tried others like this, but this is my fave! I’ve made it several times doubling the recipe.
Glad you’re loving this balsamic vinaigrette!
So glad I found you on you tube!! Your recipes are so delicious ! I just made the balsamic dressing and it is wonderful!! This will be a staple recipe for me. And I made your air fryer salmon which was absolutely delicious! Thank you!!!
I’m happy you enjoyed the balsamic vinaigrette and air fryer salmon recipes Gail!
This recipe is sooo good!! I did put it in the fridge and ever since it’s been hard to mic thoroughly. My guess I’d the Dijon mustard or honey? Am I supposed to leave it out or should it be refrigerated?
Hi Sandy – Happy to hear you love the balsamic vinaigrette! Yes, it can harden when chilled. Just let it come to room temp for 5 minutes and then give it a good shake. :)
A wonderful and yummy dressing!!!
I struggled for years to find a salad dressing that I like. Now I’ve found it.
Thank you soooo much, Lisa!! xoxo
Oh yay, I’m happy to hear it! x
This dressing makes me want to eat salad all. day. long. 👏🏾 Delicious!
Another perfect recipe, thank you!
Hi Lisa, I found your YouTube channel kind of by accident and I am so glad that I did. We love this vinaigrette. Thank you for the recipe :) I also have made the carnitas, which we had the other night. Oh so good!
If I haven’t said so already, welcome to the Downshiftology community Andrea! Glad you enjoyed this balsamic vinaigrette and carnitas – can’t wait to see what you make next :)