Published June 25, 2020.This post may contain affiliate links. Please read my disclosure policy.
Never buy store-bought dressing again once you learn how easy it is to make a delicious homemade balsamic vinaigrette recipe right from home.
We eat big bountiful salads a few times a week and this dressing is excellent to use in just about any salad. You for sure should try it out in my Mandarin Orange salad or my Shaved Brussels Sprout Salad.
Balsamic Vinaigrette
Balsamic vinaigrette is one of the first dressings I ever learned how to make. It’s incredibly easy to prepare, it has few ingredients and it can totally be interchangeable with other ingredients.
The basic rule of thumb to making any vinaigrette is 3-parts oil to 1-part vinegar. If you prefer a tangier more vinegar forward dressing, then you can change it 2-parts oil to 1-part vinegar. Here are the basic ingredients for a balsamic vinaigrette:
- Balsamic Vinegar
- Oil (A light olive oil or sunflower oil)
- Dijon Mustard
- Shallots
- Sugar
If you’re wondering what the Dijon mustard is for, it’s to help emulsify the dressing and bring it together. Oil does not like vinegar and the mustard will aid in bringing it together. You can also use whole grain mustard.
Does it Matter What Kind of Balsamic Vinegar I Use?
It can be overwhelming knowing which kind of balsamic vinegar to buy when in the grocery store, there are literally so many different brands. While you can absolutely tell the difference if you were to taste the vinegar by itself, I’m not sure it will make a huge impact once mixed in with a lot of other ingredients in a dressing. My recommendation is to buy an inexpensive vinegar or find a good one that is on sale.
How to Make It
Follow these quick instructions for how to make a simple and delicious balsamic vinaigrette:
Add some chopped shallots, fresh basil, Dijon mustard, and sugar to a large bowl.
Pour in the vinegar and begin to whisk the ingredients together.
Slowly drizzle in the oil while whisking so that the dressing stays emulsified and does not break.
Finish the balsamic vinaigrette with sea salt and cracked pepper and serve.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 3 days ahead of time. You can absolutely serve this right away, but more flavors will come out with time.
How to Store: Place covered in the refrigerator for up 7 days. This will not freeze.
chef notes + tips
- You can also use whole grain mustard instead of Dijon mustard
- Sub out the sugar with honey or agave if you desire.
- Feel free to use any oil that you’d like, but I recommend a soft very light virgin olive oil or any other neutral-flavored oil like sunflower oil. You can also blend the oils together.
- If you do not like fresh basil, you can also use fresh thyme or even rosemary to alter the flavor.
- Sub out the 8-10 fresh basil leaves for 1 ½ teaspoons of dry basil.
- You can also make this recipe in a stand mixer with the whisk attachment.
Salads to Use This In
- Watermelon Feta
- Strawberry Spinach
- Summer Salad
- Chopped Chicken
- Raw Veggie
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
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Homemade Balsamic Vinaigrette Recipe
5 from 14 votes
Never buy store-bought dressing again once you learn how easy it is to make a delicious homemade balsamic vinaigrette recipe right from home.
Servings: 12
Prep Time: 5 minutes minutes
Whisking Time: 2 minutes minutes
Ingredients
- ½ peeled and small diced shallot
- 8-10 finely minced fresh basil leaves
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons sugar
- ¾ cup balsamic vinegar
- 2 cups oil
- sea salt and pepper to taste
Instructions
Add the shallots, basil, mustard, sugar, and balsamic vinegar to a medium-size bowl.
Using a whisk, whisk the ingredients together while slowly drizzling in the oil to make sure it stays emulsified.
Finish by seasoning it with salt and pepper and serve.
Notes
Chef Notes:
- Make-Ahead: You can make this recipe up to 3 days ahead of time. You can absolutely serve this right away, but more flavors will come out with time.
- How to Store: Place covered in the refrigerator for up 7 days. This will not freeze.
- You can also use whole grain mustard instead of Dijon mustard
- Sub out the sugar with honey or agave if you desire.
- Feel free to use any oil that you’d like, but I recommend a soft very light virgin olive oil or any other neutral-flavored oil like sunflower oil. You can also blend the oils together.
- If you do not like fresh basil, you can also use fresh thyme or even rosemary to alter the flavor.
- Sub out the 8-10 fresh basil leaves for 1 ½ teaspoons of dry basil.
- You can also make this recipe in a stand mixer with the whisk attachment.
Nutrition
Calories: 56kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 11mgPotassium: 21mgFiber: 1gSugar: 4gVitamin A: 14IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Course: marinade, Salad
Cuisine: American, French, Italian
Author: Chef Billy Parisi
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33 comments
- Lindsey W.
This is my go-to dressing. It’s right up there with Chef Billy’s homemade blue cheese dressing. This recipe is rock solid!
- Reply
My pleasure, glad you enjoy it!
- Reply
- Cheryl P.
This dressing is excellent! I love it ❤️
- Reply
yes indeed!
- Reply
- Malka Delson
I’ve made this salad many times by sprinkling balsamic vinegar, oil and salt & pepper and letting it sit for a bit for the flavours to meld but I’ll definitely try this make ahead recipe to have on hand!
I’ve made your pickled beet recipe and love it!! You have a new fan! Thank you! Looking forward to adding more recipes to my repertoire. (Even after 57 years of marriage!)- Reply
- Lisa Henderson
Delicious. Love your recipes.
- Reply
appreciate you trying it
- Reply
- james e orton
very tasty
- Reply
so good!!
- Reply
- Ruth
I made this dressing and loved it. Very tasty!
- Reply
thanks for giving it a shot!!
- Reply
- Linda brown
We love the homemade balsamic. But can you tell me why sometimes my dressing thickens to almost a pudding consistency after a day? Is it my choice of oil? I have been using light olive oil and have tried using half canola. And yet it still thickens. I do use an emulsion blender, could that be the issue?
- Reply
- Kim
Me and my family love this dressing. It taste beyond delicious.
- Reply
fantastic
- Reply
- Christina Carver
This dressing is so good! I won’t be using “ store bought” ever again!
Thank you Chef for great recipes.- Reply
- Vanessa G
This is a lovely well balanced balsamic vinaigrette. I paired it with mixed baby greens, Gorgonzola cheese crumbles, honey toasted almond slices, red onion, and craisins. For a quick lunch I add some grilled chicken breast slices.
- Reply
thank you so kindly!!
- Reply
- Iris Nott
I tried this recipe and loved it. Thank you
- Reply
thanks for giving it a shot!!
- Reply
- Collette
I’ve made this dressing using your recipe. It is delicious, and I agree it’s better the next day.
- Reply
Amazing!
- Reply
- Collette
I’ve made this dressing. It is delicious, and I agree it’s better the next day.
- Reply
so good!!
- Reply
- Karen Campbell
Sooooo delicious! I have now made several of your dressings and each one was a huge winner at our supper table! Thank you!
- Reply
thanks for giving it a shot!!
- Reply
- Carol
Absolutely the best balsamic vinaigrette I ever ate!
- Reply
- Susan Colegrove
WAY better than store bought!
- Reply
- Lisa Furman
This is my favorite dressing! I just had some on my tomato, cucumber and onion salad. Tomorrow it’s going on chicken. Thank you for the recipe!
- Reply
- Ann Sanders
Dear Billy,
In some of your recipes you mentioned or used a different type of onion/garlic salt. I was wondering if you could let me know what form the onion/garlic powder was in that you used. I saw you on Facebook if that helps.
Thanks,
Ann Sanders- Reply
Granules.
- Reply
- everybodyneedsalinda
Is it ok to use an immersion blender to emulsify?
- Reply
yes, but you will most likely mince up the shallot much more giving the dressing a bit more of an onion flavor, just an FYI.
- Reply
