Quality ingredients make up this deliciously simple House Balsamic Vinaigrette. Simply measure and add ingredients to a glass jar and shake well. Yields 8 (1-1/2 tablespoons) servings.

Everyone needs a go-to balsamic vinaigrette.

Drizzled over a BLT salad, pasta salad or spinach salad topped with any variety of fruit. I said salad one too many times there, didn’t I? Obviously I love this dressing. And I really love how simple the ingredients are and that it’s extremely easy to make. Shake it up in a glass jar, or make it in a blender or mini food processor.

Every now and again I like to give my whisking arm a break, but alternatively using these appliances really blends these ingredients together, making it a luscious and velvety vinaigrette.

house balsamic vinaigrette ingredients

To Make this House Balsamic Vinaigrette You will Need:

  • garlic
  • balsamic
  • red wine vinegar
  • mustard
  • dried basil
  • black pepper
  • olive oil

I always have these things stocked and readily on hand so I have dressing at my fingertips.

ingredients measured and added into a glass mason jar.

In a glass mason jar, add 1/2 cup olive oil, 3 to 4 tablespoons balsamic vinegar (4 tablespoons if you like it more acidic), 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 to 2 small cloves minced garlic and add kosher salt and freshly ground black pepper to taste.

Tightly secure the lid and shake well. It’s important to make sure the honey is throughout.

You can make this vinaigrette 1 week in advance. Store in a container with a tight fitting lid in the fridge.

Ways to Enjoy this House Balsamic Vinaigrette:

Enjoy! And if you give this House Balsamic Vinaigrette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

House Balsamic Vinaigrette

Quality ingredients make up this deliciously simple House Balsamic Vinaigrette. Simply measure and add ingredients to a glass jar and shake well. Yields 3/4 cup or 6 (2 tablespoons) servings.
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1/2 cup olive oil
  • 3 to 4 tablespoons balsamic vinegar, see notes
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 to 2 cloves garlic, minced
  • kosher salt, to taste
  • freshly ground black pepper
  • 1/4 teaspoon dried basil, optional

Instructions 

  • Add all ingredients into a glass jar and secure a tight fitting lid.
  • Shake well until honey has dissolved and is throughout the dressing.
  • This dressing can be made up to 1 week ahead, stored in an air-tight container and keep refrigerated.

Notes

* Use 4 tablespoons balsamic vinegar if you prefer your dressing more acidic.
**For a thicker dressing add ingredients (excluding oil) into your blender. Secure the lid, removing the center plug and whilie running, slowly pour in the olive oil.
Serving: 2tablespoons, Calories: 179kcal, Carbohydrates: 5g, Protein: 1g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 31mg, Potassium: 18mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
Author: Laurie McNamara
Course: Homemade Ingredients & Condiments
Cuisine: American-Italian