Balsamic Vinaigrette

By Lidey Heuck

Published Nov. 28, 2023

Balsamic Vinaigrette
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(460)
Comments
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Both tangy and slightly sweet, balsamic vinaigrette is versatile enough to complement a variety of greens and vegetables without overpowering them. In this basic recipe, a spoonful of Dijon mustard balances the vinegar’s sweetness with a touch of acidity, and it also helps thicken, or emulsify, the dressing. Keep the balsamic vinaigrette refrigerated in an airtight jar for up to a week; it may separate over time, but can easily be whisked together again. Before serving, bring it to room temperature and give the jar a good shake. 

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Ingredients

Yield:About 1 cup
  • ¼cup balsamic vinegar
  • 1tablespoon honey
  • 2teaspoons Dijon mustard 
  • 1large garlic clove, minced or grated
  • ½teaspoon kosher salt (such as Diamond Crystal), plus more to taste
  • ¼teaspoon black pepper
  • ¾cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

196 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 76 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together the vinegar, honey, Dijon, garlic, salt and pepper. Gradually pour in the olive oil, continuously whisking until the vinaigrette is thick and smooth. Taste and add salt as desired. Use immediately or store in an airtight jar or container for up to 1 week.

Ratings

5 out of 5
460 user ratings
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Comments

Note - Metro Philly

The compound that emulsifies the dressing is in the hull of the mustard seed, so it's important to add the coarse ground mustard for a good result.

Susan

Made this tonight. I was making a salad with sliced London Broil, romaine, blue cheese, red onion, sliced radish, and add ons. Never made a balsamic dressing-so wanted to know if it went well with the beef. It did! A good basic dressing (I’m older and trying to stream-line to simpler recipes with few ingredients. The honey adds a bit of sweetness, which is balanced by the mustard. I left out the garlic-pure laziness. Now we’re in the dog days of summer, great for salads.

Linda

Too sweet, even with just 1 tsp. honey. Next time I’ll add honey only after the rest of the ingredients come together, and I’ve tasted.

Jenica

I added extra dijon than called for and half the amount of honey…I probably won’t add any honey next time!

Deborah Green

Easy, peasy. Left out the salt because I’m on a healthy heart diet. Used equal amounts oil and vinegar because…I like vinegar, and I count calories. Still delicious.

Gale

Absolutely delicious—the best salad dressing I’ve ever had. I skipped the honey in order to limit the sugar and we didn’t miss it at all. I make this at least once a week and it’s now a family staple.

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