The Best Balsamic Vinaigrette Dressing You’ll Ever Make

We all need that one dressing that can take any salad from “meh” to “oh my goodness, give me more!” This Balsamic Vinaigrette? It’s mine. So simple, so memorable, and way better than anything you’ll grab off the shelf. You only need a few key ingredients, and the result is magic – tangy, slightly sweet, and perfect for just about any dish.

Why I Love This Dressing

I’ve been making this vinaigrette for years now, and it’s become my go-to for everything from leafy greens to roasted veggies and even a marinade for chicken. It’s so easy to remember: 1 part balsamic vinegar, 2 parts avocado oil, a tablespoon of Dijon mustard, and a tablespoon of honey. Whisk it all together, and you’ve got a dressing that’s rich, flavorful, and so much better for you than store-bought. Plus, it stores beautifully, so you can keep it in the fridge and have it ready to go for the week!

Balsamic Vinaigrette Dressing

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This Balsamic Vinaigrette is a simple, versatile dressing you can whip up in minutes. It’s easy to memorize: one part vinegar, two parts oil, plus a tablespoon each of mustard and honey. This recipe pairs perfectly with an arugula salad, goat cheese, and candied nuts for a flavor-packed dish!

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Course Sauce

Servings 6

Calories 130 kcal

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Equipment

• medium metallic mixing bowl
• wire whisk

Ingredients

  

1x2x3x

• ½ cup avocado oil
• ¼ cup balsamic vinegar (get a tart vinegar….not the sweet syrup kind)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tsp kosher salt
• 1 tsp ground black pepper

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Instructions

 

• Using a medium metallic mixing bowl and a wire whisk combine balsamic vinegar, Dijon, and honey and whisk together until smooth.
  ¼ cup balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey
• Slowly drizzle in the oil while continuously whisking until the dressing is emulsified and thickened.
  ½ cup avocado oil
• Add salt and pepper to taste
  2 tsp kosher salt, 1 tsp ground black pepper
• Serve immediately or store in an airtight container in the refrigerator for up to one week.

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Pro Tips for the Perfect Vinaigrette

Now, making vinaigrette is super simple, but I’ve learned a few tricks to really nail that
restaurant-quality texture every time.

• Emulsify like a pro: The key to a creamy, thick vinaigrette is emulsification. As
  you whisk in the oil, drizzle it very slowly. This allows the ingredients to combine smoothly without separating. You can even use a blender if you want an extra creamy texture. However, I recommend that you do a few pulses with your blender so that the dressing comes out creamy yet still a dressing like texture.
• Taste as you go: Not all balsamic vinegars are created equal. Some are sweeter, while others are more acidic. Taste the dressing as you mix it, and adjust the seasoning as needed. If it’s too tangy, add a touch more honey or oil to balance it out.

Kitchen Tools That Make It Easier

You don’t need much to whip up this dressing, but a few kitchen tools can make it easier:

• Wire Whisk: A good whisk helps you emulsify the oil into the vinegar, creating a
  smooth, creamy dressing.
• Medium-Sized Mixing Bowl: Use a metal or glass bowl for the best results. It
  helps keep your ingredients cool and gives you plenty of space to whisk without making a mess.
• Mason Jar or Salad Dressing Shaker: If you like to make big batches of
  vinaigrette to store for the week, I highly recommend using a mason jar or a specialized salad dressing shaker. You can mix it right in the jar and shake it up anytime you need to re-emulsify.

How to Store Your Dressing

This vinaigrette will last in the fridge for up to one week. Just give it a good shake or stir before using it, as the oil may naturally separate over time.

Nutrition

Serving: 2tbspCalories: 130kcalCarbohydrates: 3gFat: 14gSugar: 2g

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Health Benefits of this Vinaigrette – Especially for Women Over 50

What I love most about making my own dressing is knowing exactly what’s going into it. This vinaigrette is packed with ingredients that are not only delicious but also great for your health, especially if you’re over 50. Here’s why:

• Avocado Oil: Rich in heart-healthy monounsaturated fats, avocado oil is a fantastic alternative to processed oils. Studies show that monounsaturated fats help lower bad cholesterol (LDL) and raise good cholesterol (HDL), which is key for heart health, especially in post-menopausal women. It’s also packed with antioxidants, which help reduce inflammation in the body and keep your skin looking youthful and glowing.
• Balsamic Vinegar: Balsamic vinegar is more than just tangy goodness – it’s loaded with acetic acid, which can help with blood sugar regulation. Acetic acid has been known to even improve insulin sensitivity, which is especially important for managing blood sugar levels as we age. Balsamic vinegar also contains polyphenols, plant-based compounds that act as antioxidants and support cardiovascular health.
• Dijon Mustard: Mustard seeds are tiny, but they’re packed with nutrients, including selenium and omega-3 fatty acids, which support a healthy immune system and may reduce inflammation.
• Honey: Honey adds just the right touch of sweetness to balance the tang of the vinegar, but it’s also packed with antioxidants. There have been many studies that have highlighted honey’s role in reducing oxidative stress, which is linked to chronic diseases like heart disease and diabetes.