Balsamic Vinaigrette

Balsamic Vinaigrette

A tangy, glossy dressing that whisks together in minutes for salads and marinades.

Total 5 min Makes 16 oz Calories 124/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances the sharp acidity of balsamic vinegar with rich olive oil and a touch of Dijon mustard for emulsification. It works well drizzled over leafy greens, roasted vegetables, or as a marinade for chicken and vegetables before grilling.

Ingredients

  • 1 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.

  2. Whisk the mixture vigorously while slowly drizzling in the olive oil in a thin, steady stream until the dressing is emulsified and glossy.

  3. Taste and adjust seasoning with additional salt and pepper as needed.

  4. Transfer to a mason jar or sealed container and store in the refrigerator for up to 1 week; shake or whisk well before each use, as the oil and vinegar will separate.

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    Balsamic Vinaigrette

    This vinaigrette balances the sharp acidity of balsamic vinegar with rich olive oil and a touch of Dijon mustard for emulsification. It works well drizzled over leafy greens, roasted vegetables, or as a marinade for chicken and vegetables before grilling.

    5 min 16 oz 124 cal

    Ingredients

    • 1 cup extra-virgin olive oil
    • 1/3 cup balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 clove garlic, minced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a medium bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.

    2. 2

      Whisk the mixture vigorously while slowly drizzling in the olive oil in a thin, steady stream until the dressing is emulsified and glossy.

    3. 3

      Taste and adjust seasoning with additional salt and pepper as needed.

    4. 4

      Transfer to a mason jar or sealed container and store in the refrigerator for up to 1 week; shake or whisk well before each use, as the oil and vinegar will separate.