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This creamy balsamic dressing only takes 5 minutes to prepare and is better than anything you can buy at the store.
![Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (1) Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (1)](https://i0.wp.com/www.chiselandfork.com/wp-content/uploads/2020/12/creamy-balsamic-dressing-3.jpg)
When I make salads at home these days, I like to use my own dressing - from cilantro lime vinaigrette to lime Caesar dressing to basil lime vinaigrette.
Let's be honest though - the king of all dressings is a balsamic vinaigrette. But have you ever wondered why it tastes better at a restaurant than at home?
It's because they make it themselves at the restaurant. And now you can do.
This homemade balsamic vinaigrette has the perfect balance of vinegar, tang, sweetness and oil. After you realize how easy it is to make, you won't ever be buying some again at the grocery store.
Why This Recipe Works
- Flavor - The honey adds a floral sweetness to the dressing, while the balsamic vinegar provides a tangy, acidic note.
- Convenient - Since this dressing is made from ingredients you typically have in the pantry/fridge, you will never run out of it!
- Healthier - With just 7 ingredients, you know what you are putting in this dressing. And if you want to change it up with maple syrup, try this maple balsamic dressing.
Jump to:
- Why This Recipe Works
- Ingredient notes
- Ingredient Swaps
- Step-by-Step Photos
- FAQs
- Dressing Uses
- Pro Tips/Recipe Notes
- Salads Options for the Dressing
- Creamy Balsamic Dressing
![Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (2) Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (2)](https://i0.wp.com/www.chiselandfork.com/wp-content/uploads/2020/12/creamy-balsamic-dressing-1.jpg)
Ingredient notes
- Balsamic vinegar -As the main flavor of the vinaigrette, the better the quality, the better the taste. Good balsamic vinegar shouldn't be thin, but should be thick like syrup.
- Honey - Balances the acidity of the vinegar with sweetness.
- Dijon mustard -Acts as an emulsifier, helping to blend the oil and vinegar. Also adds a slight tangy flavor with a bit of spice.
- Garlic - Freshly minced garlic provides the best flavor, but garlic powder can be used in a pinch.
- Salt and pepper - Enhances and balances the overall flavor.
- Olive oil - Extra virgin olive oil is ideal due to its superior flavor.
Ingredient Swaps
As with any recipe, you can mix and match your ingredients. Some variations include:
- For a different flavor from balsamic vinegar, you can use red wine vinegar or apple cider vinegar, but adjust the sweetness accordingly.
- Whole grain mustard or spicy brown mustard can be used for a different texture and flavor from Dijon.
- Shallots or green onions can be used for a milder, sweeter flavor as opposed to garlic.
- Other oils like avocado or walnut oil can be used instead of olive oil but will alter the flavor profile.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
![Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (3) Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (3)](https://i0.wp.com/www.chiselandfork.com/wp-content/uploads/2020/12/creamy-balsamic-dressing-process-shots-1.jpg)
Add all of the ingredients except the oil and whisk together until combined in a bowl. Whisk in the oil and until it is fully emulsified.
FAQs
Can I Use a Different Type of Vinegar?
Yes, you can substitute balsamic vinegar with other types of vinegar such as red wine vinegar, apple cider vinegar, or white wine vinegar.
However, each type of vinegar will impart a different flavor profile to the vinaigrette. You may need to adjust the sweetness and other seasonings to balance the acidity of the vinegar used.
Why Does the Oil and Vinegar Separate?
You just haven't whisked enough or shaken in a mason jar. Just be patient and it will emulsify.
If it has been stored for some time, it will separate again, so just give the dressing a good shake.
Does it Need to Be Refrigerated?
Yes. You want to place in the fridge so it will last longer.
How Long Will it Last?
Homemade balsamic vinaigrette typically lasts about 1 to 2 weeks when stored in an airtight container in the refrigerator.
Dressing Uses
This creamy balsamic dressing obviously is great for salads but you can use in other ways as well. Some options include:
- Marinade for pork, chicken or veggies
- Dressing for pasta salad
- Drizzle on top of polenta
- Mixed with roasted veggies
Pro Tips/Recipe Notes
- Usequality olive oiland balsamic vinegar as thetastecomes from both.
- If you want some additional flavor add a chopped shallot or ½ teaspoon dried thyme.
- You can add all of the ingredients to a mason jar and shake to emulsify if you don't want to whisk in a bowl.
- Natural separation will occur, so always shake or whisk the dressing before using.
![Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (4) Creamy Balsamic Dressing - Better Than Store-Bought - Chisel & Fork (4)](https://i0.wp.com/www.chiselandfork.com/wp-content/uploads/2020/12/creamy-balsamic-dressing-4.jpg)
Salads Options for the Dressing
- Kale Crunch Salad
- Couscous Salad
- Fall Harvest Salad
- Kale Sweet Potato Salad
- Quinoa Sweet Potato Salad
If you’ve tried this creamy balsamic dressing or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Print Recipe
5 from 3 votes
Creamy Balsamic Dressing
This homemade balsamic dressing only takes 5 minutes to prepare and is better than anything you can buy at the store.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Sauce
Cuisine: French
Servings: 16
Calories: 91kcal
Author: Ryan Beck
Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoon honey
- 2 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅔ cup olive oil
Instructions
In a medium bowl, add all of the ingredients except the oil and whisk together until combined. Add the oil and whisk until the dressing is fully emulsified.
Serve immediately, or refrigerate in a sealed jar for up to a week.
Notes
- Usequality olive oiland balsamic vinegar as thetastecomes from both.
- If you want some additional flavor add a chopped shallot or ½ teaspoon dried thyme.
- You can add all of the ingredients to a mason jar and shake to emulsify if you don't want to whisk in a bowl.
- Natural separation will occur, so always shake or whisk the dressing before using.
Nutrition
Serving: 1tablespoon | Calories: 91kcal | Carbohydrates: 3g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 89mg | Potassium: 3mg | Fiber: 0g | Sugar: 3g
Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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Reader Interactions
5 from 3 votes (3 ratings without comment)