A little sweeter and more rounded than an everyday honey mustard vinaigrette, this white balsamic vinaigrette is like the fancy cousin to a standard salad dressing. Everything is mixed at once in a jar or bowl – no need for drizzling oil or a food processor – and you end up with a delicious homemade dressing that can be refrigerated for later too.
I particularly like this for greens with stronger flavours like escarole, radicchio, or herb salads. Just this week I picked up a spring herb mixed salad from a stand at a farmer’s market in Hannover and it was an excellent pairing with the bitter mixed greens. It’ll go well with just about any salad you have.
For more interesting salad dressings, try this summer strawberry vinaigrette with fresh blended berries, or punchy preserved lemon vinaigrette.
Ingredients
Ingredient Notes and Substitutions
- White balsamic vinegar: make sure you’re using white balsamic and not plain white wine vinegar.
- Honey: substitute maple syrup if preferred but note that most alternative sweeteners are less sweet than honey.
- Mustard: use Dijon for the best flavour, either smooth or grainy. Don’t use yellow hotdog mustard.
- Herbs: if you don’t have fresh herbs but still want to add them, freeze-dried are the best substitution. Dried can be used in a pinch but use half the amount.
Step by Step
There’s just one step, really: add everything to a jar and shake! (Or add everything to a bowl and whisk.)
How to Store
Keep white balsamic dressing in the refrigerator for up to one week. Depending on your olive oil, it will probably solidify when chilled. Take it out about an hour before serving to let it come back to room temperature if that’s the case. Shake well before use.
Expert Tips
- Shake a little longer: especially if using creamed honey, you’ll want to give it an extra shake – or whisk – to make sure it’s really incorporated. Otherwise you’ll end up with a chunk of honey at the bottom of the salad bowl and a flat-tasting vinaigrette.
- Skip the herbs: if you don’t have them or don’t like herbs, feel free to omit. In the winter I usually don’t add them and the dressing is still great.
- Taste before dressing: you might want to adjust the levels of some ingredients before adding to your salad, and it’s easier to change things when the dressing hasn’t been mixed in yet. This is particularly true for the amount of salt and vinegar (if you like things extra salty or with a real acidic kick).
- For a single serving: to avoid dirtying more dishes, you can whisk the vinaigrette in the bowl you plan to serve the salad in. Toss the salad very well if you do that to make sure the vinaigrette is lifted from the base.
More Dips and Sauces
Wild Garlic Pesto
Tahini Garlic Sauce
Carrot Top Pesto
Avocado Aioli
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White Balsamic Vinaigrette
Description
Ingredients
- ¼ cup (50 ml) olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard smooth or grainy
- 1 teaspoon honey or maple syrup
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper
- 1 clove garlic finely grated, optional
- 2 tablespoons chopped soft herbs, like chives or parsley optional
Instructions
- Add the oil, vinegar, mustard, honey, salt, pepper, garlic and herbs (if using) to a lidded jar or bowl. Shake or whisk thoroughly, until very well mixed. There should be no separation of the oil and vinegar when properly mixed.¼ cup (50 ml) olive oil, 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 1 clove garlic, 2 tablespoons chopped soft herbs, like chives or parsley
- Serve immediately or refrigerate (covered) for up to a week. The vinaigrette might solidify when chilled – take it out an hour before you plan on serving to bring it back to room temperature and shake again before use.
Notes
- Shake a little longer: especially if using creamed honey, you’ll want to give it an extra shake – or whisk – to make sure it’s really incorporated. Otherwise you’ll end up with a chunk of honey at the bottom of the salad bowl and a flat-tasting vinaigrette.
- Skip the herbs: if you don’t have them or don’t like herbs, feel free to omit. In the winter I usually don’t add them and the dressing is still great.
- Taste before dressing: you might want to adjust the levels of some ingredients before adding to your salad, and it’s easier to change things when the dressing hasn’t been mixed in yet. This is particularly true for the amount of salt and vinegar (if you like things extra salty or with a real acidic kick).
- For a single serving: to avoid dirtying more dishes, you can whisk the vinaigrette in the bowl you plan to serve the salad in. Toss the salad very well if you do that to make sure the vinaigrette is lifted from the base.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.