Balsamic Vinaigrette

Servings: serving (about 2 cups)

Calories: 107cal

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.

5 from 1 vote

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.

Course: Condiments

Cuisine: American

Prep Time5

Cook Time0

Chill Time30

Total Time35