White Balsamic Vinaigrette

Simple and so much tastier than store-bought, you can whip up this easy white balsamic vinaigrette in minutes and keep it in the fridge.

Course Dips and Sauces, Salad

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 120kcal

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.

This makes about ⅓ cup of vinaigrette, about 80ml. It's a good amount for a head of lettuce.

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.