This balsamic vinaigrette recipe is so easy to make at home with only 7 ingredients. Enjoy your favorite leafy greens lightly dressed with this tangy vegan dressing.
Thank you Ceremony Goods for gifting me vinegars and oils to try. All opinions are my own.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
A creamy balsamic vinaigrette dressing will always be my go-to when ordering at a restaurant. It's simple, predictable, and absolutely delicious.
Mix this up on a Sunday and enjoy homemade balsamic dressing all week long in your packed lunches or quick weeknight dinners.
Ingredients
- Balsamic vinegar
- Dijon mustard
- Pure maple syrup
- Garlic
- Coarse kosher salt and freshly ground black pepper
- Olive oil
- Water
How to make homemade balsamic vinaigrette
- In a medium bowl, whisk together balsamic vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
- While whisking, stream in the olive oil and whisk until fully combined.
- If the dressing is too thick, add water 1 tablespoon at a time and whisk until the desired consistency is reached.
Top tips
Whisk vs blender
I used a whisk to combine my vinaigrette, but you could also shake it up in a mason jar or use a small blender if you prefer. The Nutribullet (affiliate link) is a great option, or you could use an immersion blender.
How to get the perfect vinaigrette consistency
This is a super creamy balsamic vinaigrette dressing because the balsamic vinegar I used from Ceremony Goods was very thick, almost like a balsamic glaze. My kids even thought it was chocolate sauce!
If your vinaigrette comes out thinner than mine that's totally fine. If yours is super thick, feel free to add water 1 tablespoon at a time until the desired consistency is reached.
How to use balsamic vinaigrette
Add a drizzle to your leafy greens or salads, then toss to combine. I recommend adding the dressing just before serving, and storing the leftover components separately.
You can also use balsamic vinaigrette on grilled or roasted vegetables, or use it as a marinade for your favorite proteins. Don't forget to try it on caprese salad!
How to store
Keep any leftovers in an airtight container in the refrigerator (I used a small mason jar). Balsamic vinaigrette dressing will keep for up to one week. If not using fresh garlic or herbs, it may stay good for up to 3 weeks.
Tips for customizing balsamic vinaigrette
- Swap the fresh garlic for ¼ teaspoon garlic powder or half a small shallot, minced
- Try substituting white balsamic vinegar for the dark balsamic vinegar
- Add your favorite herbs such as basil, dried oregano, thyme, rosemary, or crushed red pepper flakes
- Use honey instead of maple syrup (not vegan)
- Omit the dijon mustard if you don't like the flavor (the oil and vinegar may separate, but you can shake or whisk it before serving)
FAQ
Vinaigrette is a salad dressing made from oil, vinegar, and flavorings. In this recipe we're using balsamic vinegar, so it is called a balsamic vinaigrette.
This balsamic vinaigrette is made from balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic, salt, and pepper.
I honestly think any balsamic vinegar will be just fine in this recipe, but I used Ceremony Goods dark balsamic vinegar because it has a deep, rich taste and thick, creamy texture. It helps create the creamiest balsamic vinaigrette dressing!
More essential recipes
- Spicy BBQ Sauce
- Cinnamon Honey Butter
- Chipotle Enchilada Sauce
- Honey Simple Syrup
- Ginger Tahini Dressing
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Balsamic Vinaigrette
Ingredients
- ¼ cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon pure maple syrup
- 1 clove garlic, pressed, grated, or minced
- Coarse kosher salt and freshly ground black pepper
- ⅔ cup olive oil
- Water, as needed
Instructions
- In a medium bowl, whisk together balsamic vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
- While whisking, stream in the olive oil and whisk until fully combined.
- If the dressing is too thick, add water 1 tablespoon at a time and whisk until the desired consistency is reached.
Notes
Tips for customizing balsamic vinaigrette
- Swap the fresh garlic for ¼ teaspoon garlic powder or half a small shallot, minced
- Try substituting white balsamic vinegar for the dark balsamic vinegar
- Add your favorite herbs such as basil, dried oregano, thyme, rosemary, or crushed red pepper flakes
- Use honey instead of maple syrup (not vegan)
- Omit the dijon mustard if you don't like the flavor (the oil and vinegar may separate, but you can shake or whisk it before serving)
Leave a Reply