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Balsamic Vinaigrette

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

Equipment

  • medium metallic mixing bowl
  • wire whisk

Ingredients
  

  • 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

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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More About This Recipe

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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