This homemade balsamic vinaigrette is perfectly balanced, combining the tangy sweetness of balsamic vinegar and honey with a hint of garlic and Dijon for depth. With just a few simple ingredients, this dressing is quick to whip up and adds a burst of flavor to any salad. So much BETTER than store-bought with the vibrant, fresh taste of homemade.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
I don’t like mayonnaise. Yep, you heard me. Never have, never will. Can I tolerate it in small doses if it’s hidden well enough? Sure—but if I can taste it, it’s game over. Growing up, I was convinced that if mayo had even been waved over a sandwich, I’d know, and it’d be a no-go for me.
Which brings me to salad dressing. In our family, we ate all the vegetables—spinach, peas, green beans, broccoli, you name it. We were the kids eating green stuff other kids wouldn’t touch. But salad? Salad was different. Back then, it was basically iceberg lettuce with some shredded carrot and a tomato (another thing I have thoughts on) drenched in some mayo-heavy dressing. Uh, no thanks. And yet, my mom would ask us frequently when we were finally going to start liking salad. It was an ongoing interrogation.
One night, to my surprise, my dad started laughing and confessed he hadn’t liked salad growing up either. What?! After all these years of suffering, he had the same aversion? Why hadn’t he spoken up sooner?!
A few years later, I decided it was time to give salad another shot—after all, most of the ingredients were things I actually liked, and it was a healthy choice.
Plus, by then, the world of dressing had expanded beyond those mayo-based nightmares. Sure, bottled vinaigrettes were everywhere, but once I realized how much sugar was packed into most of them, I figured it was time to roll up my sleeves and try making it myself. It turns out that homemade balsamic vinaigrette isn’t some mystical art form. If you can whisk a fork and pour things into a bowl, you’re practically a salad dressing pro. This homemade balsamic vinaigrette is infinitely customizable—no sneaky mayo, just fresh, tangy goodness!
And voilà, this balsamic dressing was born! We now have salad almost every day for lunch, and I can honestly say we love it. It’s fresh, flavorful, and mayo-free—a win all around!
Instruments
A small mixing bowl or mason jar – your vinaigrette’s dance floor
A mini whisk or fork – for that perfect emulsion
A sharp knife – shallots and garlic don’t mince themselves
A cutting board – keep things tidy
A teaspoon and tablespoon set – measure that honey and mustard magic
Optional but fun: a pour spout bottle – for easy, mess-free drizzling
Essentials
Before you cue up the kitchen vibes and start whisking, gather your essentials.
Olive or avocado oil – for a rich, silky base
Balsamic vinegar – bold and tangy with depth
Garlic – adds that unmistakable punch
Shallot – mellow bite and subtle sweetness
Honey – just enough to round it out
Dijon mustard – for creamy balance and body
Salt – to bring the flavors to life
Coarse ground pepper – for a little extra attitude
Pro Tips and Riffs
Faq: Grub Answers and Insights
Everyday Balsamic Vinaigrette
- Total Time: 10 minutes
- Yield: 10 1x
Description
Rich, tangy, and fresh, this homemade balsamic vinaigrette comes together in under 10 minutes and brings a punch of flavor to salads, grain bowls, grilled vegetables, and even roasted chicken.
Ingredients
½ cup olive or avocado oil
⅓ cup balsamic vinegar
1 large garlic clove, minced
2 teaspoons shallot, minced
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon coarse ground pepper
Instructions
- In a small mixing bowl, whisk together the balsamic vinegar, minced garlic, shallot, honey, mustard, salt, and pepper until well combined.
- Slowly drizzle in the olive oil, whisking continuously until the dressing is fully emulsified. (Alternatively, you can add all ingredients to a jar or salad shaker with a lid and shake vigorously until combined.)
- Transfer the vinaigrette to a sealed jar and refrigerate. Shake well before using.
Notes
- Seasoning Adjustment: Start with small amounts of salt, pepper, and sweeteners, and adjust based on your preference.
- For a deeper, more balanced flavor, let it sit for 15–30 minutes before serving.
- Vinaigrette can be stored in the refrigerator in a jar or dressing shaker with a tight lid for 5 - 7 days.
- Prep Time: 10 minutes
- Cook Time: No-Cook
- Category: Dressing
- Method: No-Cook
- Cuisine: American
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