Classic Balsamic Vinaigrette

A quick and flavorful homemade vinaigrette that elevates any salad. Once you try it, you'll never go back to bottled dressing.

• Prep5 min
• Total5 min
• DifficultyEasy
• Servings1

This balsamic vinaigrette is a staple in our kitchen. It comes together in just a few minutes with simple ingredients, yet the result is a perfectly balanced, tangy and robust dressing.

The key is using a good quality balsamic vinegar and extra virgin olive oil. Emulsifying the oil slowly into the vinegar and seasonings creates a creamy, stable dressing that coats every leaf beautifully.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

1

+

• 2 cloves large garlic cloves, finely minced
• 1 tbsp dijon or brown mustard, rounded tablespoon
• 1 ½ tsp kosher salt
• 2 tsp freshly ground black pepper
• ⅓ cup quality balsamic vinegar
• ⅔ cup extra virgin olive oil

Converted amounts are rounded.

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Method

1. In a medium bowl, combine the minced garlic, mustard, salt, pepper, and balsamic vinegar. Whisk well to blend.
2. While whisking continuously, slowly drizzle in the olive oil in a thin stream. Continue whisking until the dressing is emulsified, thick, and creamy.
3. Alternatively, you can use a blender or an immersion blender: place all ingredients in the blender jar and process until smooth and emulsified.
4. Transfer the vinaigrette to an airtight container. Store at room temperature for up to 7 days, or in the refrigerator for up to 30 days. Shake or whisk before using.

💡 Tips

• For extra depth, use aged balsamic vinegar.
• Adjust salt and pepper to your taste.
• Let the dressing sit for 15-20 minutes for flavors to meld.

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Inspired by a recipe from My Kitchen Escapades