Balsamic Vinaigrette

Tangy, zesty, and a tad sweet, this balsamic vinaigrette recipe is blitzed together in a snap and complements all the veggies, salads, and even proteins you decide to pair it with!

Why this recipe works

Balsamic vinaigrette is a staple dressing for fresh salads, but its versatility is what makes it truly stand out from the bunch. Drizzle over sweet fruit or grilled vegetables, incorporate it into meat marinades, or whisk it into sauces. Balsamic vinaigrette adds incredible depth and robust flavor to whatever vehicle you decide to couple it with.

Today we’re going to blitz our vinaigrette in an immersion blender which creates a smooth and almost creamy texture. It’s seriously so simple to whip together, so grab the ingredients, and let’s get started.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BALSAMIC VINEGAR – This recipe calls for regular balsamic vinegar. If you want to use aged balsamic vinegar, you’ll likely want to use much less honey than called for in the recipe card as the vinegar sweetens and thickens the longer it ages.

HONEY – Honey is used as the sweetener to balance the tartness of the vinegar. Taste and adjust to suit your preferences.

OIL – We prefer to use extra-virgin olive oil but you can substitute with canola, sunflower, or sesame oil though the flavor profile may change a bit.

HIMALAYAN SALT – If you don’t have pink Himalayan salt, you can substitute another salt with equal grain size. Don’t substitute with an equal amount of table salt or your vinaigrette will be too salty, as the grains in table salt are much smaller.

How to Make Balsamic Vinaigrette

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place all ingredients except for the olive oil into an immersion blender.
2. Blend all ingredients together while slowly drizzling in the olive oil until everything is well combined.
3. Chill for at least 30 minutes before serving.
4. Store in a sealed container in the refrigerator.

Frequently Asked Questions & Expert Tips

Serving Suggestions

It goes without saying that balsamic vinaigrette pairs well with salads, but it goes exceptionally well with salads that have fresh fruit for a pop of sweetness. Apples, strawberries, peaches, and blueberries are some of our top picks for salad mix-ins when using this vinaigrette.

If you want a change-up from salads, easily use balsamic vinaigrette as a marinade with anything from tofu, pork, beef, or chicken. It’s also fantastic drizzled over roasted veggies such as carrots, broccoli, asparagus, etc.

More Salad Dressing Recipes

• Creamy Dill Dressing
• Blue Cheese Dressing
• Lemon Salad Dressing
• Buttermilk Ranch Dressing
• Blueberry Vinaigrette Salad Dressing

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Balsamic Vinaigrette

Balsamic vinaigrette adds incredible depth and robust flavor to whatever vehicle you decide to couple it with. Drizzle over sweet fruit or roasted vegetables, incorporate it into meat marinades, or whisk it into sauces!

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments

Cuisine: American

Servings: 16 serving (about 2 cups)

35 minutes mins

Calories: 107

Author: Amanda Davis

Ingredients

• ▢ 1 cup balsamic vinegar
• ▢ 3 Tablespoons honey
• ▢ 2 teaspoons minced shallots
• ▢ 2 teaspoons minced garlic
• ▢ 1 Tablespoon Dijon mustard
• ▢ 2 teaspoons black pepper
• ▢ 2 teaspoons pink Himalayan salt
• ▢ ⅔ cup extra virgin olive oil

Things You’ll Need

• ▢
  immersion blender

Before You Begin

• Running the ingredients through an immersion blender will increase the volume as air is blended into the mix causing it to froth up.
• This recipe calls for regular balsamic vinegar. If you want to use aged balsamic vinegar, you’ll likely want to use much less honey than called for in the recipe card as the vinegar sweetens and thickens the longer it ages.
• We prefer to use extra-virgin olive oil but you can substitute with canola, sunflower, or sesame oil though the flavor profile may change a bit.
• If you don’t have pink Himalayan salt, you can substitute another salt with equal grain size. Don’t substitute with an equal amount of table salt or your vinaigrette will be too salty, as the grains in table salt are much smaller.
• If properly stored, your balsamic vinaigrette should keep well for up to 1 month in the refrigerator. To store, place the dressing in an air-tight container, preferably a jar. This dressing may thicken up in the refrigerator. You can pop it in the microwave for 5-10 seconds to loosen it back up! The vinaigrette will separate as it sits, simply give it a good shake before using.

Instructions

• Place all ingredients except for the olive oil into an immersion blender.
• Blend all ingredients together while slowly drizzling in the olive oil until everything is well combined.
• Chill for at least 30 minutes before serving.
• Store in a sealed container in the refrigerator.

Nutrition

Serving: 1serving (2 Tablespoons) | Calories: 107cal | Carbohydrates: 6g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 305mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.2mg

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