Balsamic Vinaigrette

By Lidey Heuck

Published November 27, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(987)
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

  • ¼ cup balsamic vinegar

  • 1 tablespoon honey

  • 2 teaspoons Dijon mustard 

  • 1 large garlic clove, minced or grated

  • ½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste

  • ¼ teaspoon black pepper

  • ¾ cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 196 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 76 milligrams sodium; 3 grams sugar

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
987 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.

rb

I use brown sugar instead of honey and probably too much Dijon... and probably too much brown sugar... mix it up in a blender. Love it!

Miriam V

I used a balsamic vinegar with peaches combined with a prosecco white wine vinegar (I did 1/4c each) and a garlic infused olive oil (but still added the minced garlic). I also used raw. crystalized, white VT honey, and substituted Hawaiian lava salt and spicey Brown mustard. The result was sweet, fruity. and tangy but not really garlic-y or too sweet. Perfect for a summer spinach salad with strawberries and pecans.

JimB

This recipe must use supermarket "balsamic" vinegar! The real stuff rarely comes in bottles that big!

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