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(779)
Comments
Read comments

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.

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Ratings

5 out of 5
779 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.

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.

Brad

A Chef friend adds a smidge of dried Oregano - WOW, does that ever work.

RMc

Putting it all in a Ball jar and shaking really hard works great too!

Kate

I use a similar list, however being in Vermont, I use pure Vermont maple syrup instead of honey.

katie

For those on the fence about the honey, a full tablespoon does give the dressing a better overall consistency and heft

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