Balsamic Vinaigrette Recipe | How To Make Balsamic Dressing
This homemade vegan balsamic vinaigrette recipe has the perfect combination of flavors, it has the right amount of tang and sweetness, plus so easy to whip up. It is perfect to be drizzled over a mix of salad greens, grilled meat or veggies!
Servings 6 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar, use a good quality aged balsamic vinegar
- 2 tsp whole grain or Dijon mustard
- 1 tsp honey/agave nectar/sugar, optional
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Add balsamic vinegar, Dijon mustard, sweetener (if using), garlic, dried herbs, salt, and pepper in a medium-sized bowl. Avoid using a steel bowl.
- Slowly stream in the olive oil, and whisk until the dressing is emulsified. Alternatively, add all the ingredients in a jar, close with a tight-fitting lid and shake until emulsified or add everything in a blender and blend until emulsified.
Notes
- Since aged balsamic vinegar is naturally sweet with a distinct tart flavor, I avoid adding any sweetener in this balsamic dressing. Add a teaspoon or so of honey/maple syrup/agave nectar or sugar for a touch of sweetness. If you use the regular balsamic vinegar which is more acidic, you will easily need a tablespoon or two of a sweetener.
- We prefer a 1:2 :: vinegar: oil ratio for this balsamic vinaigrette. You may use a 1:3 or 1:1 vinegar to oil ratio depending upon your preference.
- The dressing will keep well at room temperature for weeks, provided you have added dried herbs and aromatics. If using fresh herbs and garlic, refrigerate for up to 1 week. Thaw the dressing by placing the bottle from the refrigerator directly in a bowl of warm water.