Balsamic Vinaigrette Recipe

5 from 2 votes

This easy Balsamic Vinaigrette Recipe comes together in minutes with no special tools needed! It’s tangy, well-balanced, and perfect for drizzling over salads or roasted veggies.

Prep Time5

Total Time5

Course: Appetizer, Salad, Side Dish

Cuisine: American, Healthy

Keyword: balsamic vinaigrette, balsamic vinaigrette recipe

Servings: cups

Author: Chelsea Lords

Cost: $0.98

Equipment

Wide-mouth Mason Jar or other sealable container or bowl

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard see note 1
1 tablespoon honey see note 2
1/4 cup olive oil
Salt and pepper

US - Metric

Instructions

In a wide-mouth jar, combine all dressing ingredients. (Don’t have a jar? Briskly whisk in a bowl instead!) Season to taste with salt and pepper; I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Briskly shake to combine and emulsify. Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust flavor to personal preference.

Notes

Note 1: I love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!

Note 2: Since the vinegars offer a fair amount of tang, I like balancing that out with honey. If you’d prefer the dressing to remain tangy, leave out or reduce the honey. For a sweeter dressing, add additional honey, slowly and to taste.

Nutrition Note: Nutrition information is for a 1-tablespoon serving.

Storage: Store in the fridge in an airtight container for 5–7 days. Leftover dressing will separate and may even clump a bit (olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15–20 minutes and then vigorously shake to recombine. Then it’s ready to use again!

Nutrition