Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Balsamic Vinaigrette
A tangy-sweet emulsion of aged balsamic, Dijon, and olive oil that dresses up any green salad in seconds.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, and grated garlic until smooth.
- 2
While whisking constantly, drizzle in the olive oil in a thin, steady stream until the dressing thickens and emulsifies into a uniform, glossy mixture. If using a jar, simply cap it tightly and shake hard for 30 seconds.
- 3
Season with the salt and pepper, then taste and adjust; add a touch more honey for sweetness or vinegar for sharpness.
- 4
Use immediately, or store refrigerated in a sealed jar for up to 1 week. Let it come to room temperature and shake or whisk again before serving, as the oil will solidify slightly when chilled.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
82/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving130
Calories
0 g
Protein
2 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Balsamic vinaigrette is the everyday Italian-American salad dressing built on balsamic vinegar from Modena, where the syrupy aged version is a regional treasure. The everyday dressing pairs the vinegar's sweet-tart depth with olive oil, mustard, and a touch of sweetness. Its appeal is the balance of acidity and the gentle sweetness balsamic brings that plain wine vinegar lacks.
Listahan note
This version follows the classic three-to-one oil-to-vinegar ratio, emulsified with mustard and a little honey so it clings to greens instead of sliding off.
Technique cues
- Whisk the mustard into the vinegar first; it acts as an emulsifier that keeps the oil suspended.
- Add the oil in a slow stream while whisking so the dressing thickens into a creamy, stable emulsion.
- Taste and balance with a little honey, since some balsamics are sharp and others nearly sweet.
Kitchen flow
- Parallel prep
- Whisk the dressing in the bottom of the salad bowl, then pile the greens on top and toss at serving.
- Make-ahead
- It keeps for a week or more, so make a jar to have on hand for quick salads.
- Leftover move
- Use leftover vinaigrette as a marinade for chicken or a drizzle over roasted vegetables and grain bowls.
- Cleanup rhythm
- Make it directly in the serving jar so there is only one container to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
balsamic vinegar
acid and sweetness
Purpose: Balsamic gives the dressing its signature sweet-tart depth and color.
Handling: Whisk with mustard before adding oil.
Adaptation: A balsamic glaze thinned with a little wine vinegar for more body.
extra virgin olive oil
richness
Purpose: Good olive oil carries the flavor and gives the vinaigrette its body.
Handling: Stream in slowly while whisking.
Adaptation: A neutral oil cut with some olive oil for a milder finish.
Dijon mustard
emulsifier
Purpose: Mustard binds the oil and vinegar so the dressing stays creamy and does not separate.
Handling: Whisk into the vinegar at the start.
Adaptation: A little mayonnaise for an even more stable emulsion.
honey
balance
Purpose: A touch of honey rounds the acidity and ties the flavors together.
Handling: Whisk in with the vinegar and mustard.
Adaptation: Maple syrup for a vegan option, or omit for a sharper dressing.
garlic
aromatic
Purpose: A little garlic adds savory depth that balances the sweetness.
Handling: Grate or mince finely so it disperses.
Adaptation: A pinch of garlic powder, or a smashed clove steeped and removed for a subtler note.
Technique notes
- Shaking the dressing in a sealed jar emulsifies it as well as whisking and stores it in one step.
- A pinch of salt dissolved in the vinegar first seasons the whole dressing more evenly than salting at the end.
- Letting the garlic steep in the vinegar for ten minutes before adding oil gives flavor without raw bite.
Ingredient swaps
- Vegan direction
- Use maple syrup or agave in place of honey to keep the dressing fully plant-based.
- Lower-sodium direction
- Skip added salt and let the balsamic and mustard carry the flavor.
- Lighter direction
- Replace some oil with water or orange juice for a brighter, lower-fat dressing.
Serve alongside
- Mixed greens with goat cheese
- Caprese salad
- Roasted beet salad
- Grilled vegetable platter
- Pinot grigio
- Sparkling water with lemon
- Italian soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep in a sealed jar at cool room temperature or in the fridge for up to two weeks.
- The oil may solidify when cold, so let it come to room temperature and shake before use.
- It does not need freezing.
Equipment
- Whisk or sealed jar
- Mixing bowl
- Fine grater
- Measuring spoons
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