Never Buy Balsamic Vinaigrette Again

I grew up in a make-our-own vinaigrette and salad dressing household and have never bought salad dressing – it’s overpriced and doesn’t taste good. This very easy balsamic vinaigrette has always been my top choice for a simple salad dressing and it’s what I choose almost every time.

Making your own vinaigrette takes about one minute, it keeps well, and really does taste so much better than store-bought. You control the sweetness, how much salt is added, and how sharp it turns out, for your perfect dressing. All you need is olive oil, balsamic vinegar, honey, mustard, salt, and pepper.

It really is so easy to make it at home and well worth doing.

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Ingredients You’ll Need and Why

Six ingredients, really, including salt and pepper. There’s some magic happening here with the addition of mustard and honey, turning oil and vinegar into a creamy, silky dressing that coats greens perfectly. These are my notes from having made this vinaigrette for decades now, and you can find the full recipe card below with complete measurements and instructions.

• Oil: I always use extra virgin olive oil and prefer a sharp-tasting variety. You can use another oil if preferred, even a neutral oil.
• Vinegar: there are different types of balsamic vinegar but the most common one found in grocery stores isn’t a true balsamic – it’s red wine vinegar with extra grape must added to imitate traditional balsamic. It’s perfectly fine to use and just won’t have as complex of a flavour.
• Mustard: Dijon mustard doesn’t only add flavour, it also acts as an emulsifier, so it makes the vinaigrette creamier and less likely to separate. Use a decent Dijon mustard, smooth or grainy, and never yellow hotdog mustard.
• Honey: also an emulsifier, honey thickens the vinaigrette as well as adding sweetness and a little flavour boost. The type of honey you use will have an impact on the taste of the dressing. Use a dark honey like chestnut or forest honey for a less sweet vinaigrette. Maple syrup is a good substitution.
• Salt and pepper: for flavour, of course, and both can be adjusted based on your personal preference.

How to Make Balsamic Dressing

It’s really as easy as adding everything to a bowl or jar and whisking or shaking. No drizzling in oil, no blender needed. This is ideal with a simple green salad and you’ll see a version of it used on my kale salad recipe.

Step 1: add all of the ingredients to a bowl or jar with a tight-fitting lid. I almost always use a jar – an old jam jar, or something like it – rather than a bowl, because it’s easier. You can also mix the vinaigrette in the bowl you plan to mix the salad in but be sure to toss very well.

Step 2: whisk or shake until fully combined and the vinaigrette is consistent in colour with no visible separation. It should be fairly thick.

Expert Tips for the Best Vinaigrette

• Mix until emulsified: whisk or shake until the dressing is fully mixed, thickened and a little creamy looking. There shouldn’t be any separation when it’s ready.
• Don’t skip the mustard: not only does it help the vinaigrette mix properly, it also plays a large role in the taste, adding sharpness and complexity. It shouldn’t really taste like mustard but it will taste flat without.
• Sweeten to taste: balsamic vinegar does not taste the same across the board and you should sweeten to your personal preference in any case. Adjust the amount of honey added but don’t leave it out altogether.
• Season to taste: use more or less salt and pepper to your taste and depending on how you plan to use the vinaigrette.

More Homemade Vinaigrette Recipes

• Honey Mustard Dressing – this is another great everyday vinaigrette, made with just about any type of vinegar or even lemon juice.
• Maple Dijon Dressing – with white wine vinegar and a big hit of maple syrup for less sweetness but more flavour.
• White Balsamic Vinaigrette – a lighter version than this one, white balsamic vinegar is a bit brighter and this recipe features fresh herbs.
• Pesto Vinaigrette – with fresh basil, lemon, and olive oil for a very zesty, summery dressing.