Classic Balsamic Vinaigrette
This quick and easy homemade balsamic vinaigrette is tangy, slightly sweet, and perfectly balanced — the kind of versatile dressing you’ll want to drizzle over everything from salads to roasted veggies.
Servings: 6 servings
Equipment
- 1 Bowl
- 1 whisk
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar aged, if possible
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove finely minced (or ¼ teaspoon garlic powder for milder flavor)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper to taste
Instructions
- In a small bowl or jar, whisk together vinegar, Dijon, honey, and lemon juice until smooth.
- Slowly drizzle in the olive oil while whisking to emulsify (or shake everything in a jar with a tight lid).
- Season with salt and black pepper to taste.
- Taste and adjust—add a touch more honey if you prefer sweeter, more mustard for tang, or a splash more vinegar if you like it extra sharp.
Notes
Storage
This classic vinaigrette for salads keeps well in the fridge for up to one week in a sealed jar. The olive oil may solidify or the dressing may separate — just let it sit at room temperature for 10–15 minutes, then shake or whisk before serving.