Simple Balsamic Vinaigrette Dressing
Balsamic vinaigrette dressing recipe made with dijon, honey, and garlic. A simple five minute shake in a jar, mellow and well balanced.
Servings 8 servings
Ingredients
- ¼ cup balsamic vinegar
- ⅔ cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon raw honey
- 2 garlic cloves minced
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add ¼ cup balsamic vinegar, ⅔ cup extra virgin olive oil, 2 teaspoons dijon mustard, 1 teaspoon raw honey, 2 garlic cloves, ¾ teaspoon sea salt, and ¼ teaspoon black pepper to a jar with a tight lid. Give it a good shake to combine and allow the olive oil to emulsify. Taste and adjust salt if needed.
Notes
Recipe makes approximately ¾ cup of balsamic vinaigrette.
Storage: Dressing keeps in the fridge for about a week. The olive oil may solidify when cold, so pull it out 15 minutes before serving and shake again.
Helpful Tips:
- Let it sit out briefly for the best flavor. Cold olive oil mutes flavor, so pulling the jar out 15 minutes ahead lets the garlic, mustard, and balsamic come through the way they should.
- Olive oil solidified? Set the jar in warm water for a few minutes to loosen the oil, then shake hard for a full 15 to 20 seconds. If it's still not blending, a quick whisk or a few seconds with an immersion blender will pull it back into an emulsion.
- The dijon is doing double duty. Beyond flavor, the mustard helps hold the oil and vinegar together longer (called emulsification), so don't skip it even if you're tempted to cut back.
Nutrition
Calories: 171kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 234mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg