Balsamic vinegar

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Homemade Balsamic vinegar the dressing is so quick to assemble that you will never buy bottled again!

This basic balsamic vinaigrette recipe is an excellent choice not just to drizzle over an Italian salad, but also as a marinade for any type of meat (like baked chicken breasts) or hot sauce for bread or vegetables.

Homemade balsamic vinaigrette ready to serve in salads.

What is balsamic vinaigrette?

A good balsamic vinaigrette dressing starts with excellent ingredients.

BALSAMIC VINEGAR: I generally use a dark balsamic vinegar, however this recipe can also be made with white for a delicious white balsamic vinaigrette. White balsamic vinegar does not age as long as traditional balsamic vinegar and is made from a different variety of grapes. The flavor is slightly sweeter when a traditional balsamic is more robust and tasty.

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PETROLEUM:I use vegetable oil or a combination of vegetable oil and light-tasting olive oil. Keep in mind that extra virgin olive oil can have a very strong flavor that can be so bitter, so it may not be the best option for this dressing.

How to make a balsamic vinaigrette

Balsamic vinaigrette ingredients require honey and / or Dijon mustard added to the mix. These additions help keep the vinaigrette mixed (so it doesn't separate into oil and vinegar). If you prefer a sweeter dressing, add a little more honey to create an exclusive balsamic honey vinaigrette (which is amazing with the spinach or kale salad).

To make this simple balsamic vinaigrette:

  1. CHOP: Chop the garlic
  2. POUR: Add all the ingredients in a jar with a lid.
  3. SHAKE: Shake the jar to combine the ingredients.

Refrigerate before serving, it's that easy! You may need to shake it a bit before dressing your salad, as the garlic pieces may settle on the bottom. It's the perfect addition to sprinkle on a Caprese salad or add to your favorite Italian pasta salad recipe.

Balsamic vinaigrette in a jar to make salads.

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How long does the balsamic vinaigrette last?

Homemade balsamic vinaigrette dressing can last up to a month in the refrigerator. If you leave it on longer, the garlic can spoil and the vinaigrette is removed.

Find a beautiful bottle, or 'cruet' to store your balsamic vinaigrette and keep it cold. I like to use the leftover bottle for salads or the mason jars (I have the lid of a mason jar with a spout that I love)!

Make sure to shake the vinaigrette before each use to mix the ingredients, and feel free to add new herbs or spices to suit your culinary needs!

Balsamic vinegar

Total time 10 minutes

Dressing, Salad, Sauce Course American, Italian, Mediterranean Cuisine.

Homemade balsamic vinaigrette dressing is so quick to put together that you'll never need the bottle type again.

  • 1/2 cup canola oil or light-flavored olive oil
  • 4 tablespoons of balsamic vinegar
  • 2 teaspoons of honey
  • 1 teaspoon of dijon mustard
  • 1 clove garlic, minced
  • salt and pepper to taste
  1. Combine all ingredients in a small jar with a tight fitting lid.

  2. Shake well to combine. Season with salt and pepper to taste. Refrigerate 1 hour before serving.

  3. Refrigerate for up to 3 weeks.

You can substitute garlic for 1/2 teaspoon of garlic powder if you prefer. Serve over salad greens, steamed vegetables, pasta, or use as a sauce for bread or a marinade for meat!

Nutritional information

Calories: 135, Fat: 14g, Saturated fat: 1 g, Sodium: 9 mgPotassium: 8 mgCarbohydrates: 2 g, Sugar 2 g, Vitamin C: 0.1%, Calcium: 0.2%, Iron: 0.3%

(Nutritional information provided is an estimate and will vary based on cooking methods and ingredient brands used.)

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