The Best Balsamic Vinaigrette Recipe

This simple balsamic vinaigrette recipe is easily the homemade salad dressing I make the most. It’s incredibly versatile and so simple to make. You can whip it up in less than 5 minutes and it tastes so much better than anything you could buy at the store. Plus, by making vinaigrette at home, you have complete control over the ingredients. No iffy preservatives or unnecessary ingredients here. 

How To Make Vinaigrette At Home

Making homemade vinaigrette is so easy, you’ll wonder why you’ve ever bothered with buying the bottled stuff ever again. The base ratio for most basic vinaigrette recipes is 2 parts oil to 1 part vinegar. Even just that with a bit of salt and pepper is a pretty delicious start. But a few additional ingredients make it totally crave-worthy. 

The Oil & Vinegar

I always channel my inner Ina Garten and use a “good olive oil” when making salad dressings. This is what an extra virgin olive oil was made for. It creates the flavor base for the entire recipe, so you want to use an olive oil that tastes good all on its own. 

As I mentioned before, balsamic vinegar is my favorite vinegar for salad dressings. It’s not quite as sharp or pungent as apple cider vinegar, has a subtle sweetness to it, and is more complex than a simple white wine vinegar. 

There are lots of balsamic vinegars available and some can be quite expensive. I’ve tested several and, to be honest, I’ve never been so blown away by one of the “fancier” brands to justify the cost in my mind. Maybe my palette isn’t refined enough but, either way, feel free to use whatever balsamic vinegar you like. 

Because balsamic vinegar isn’t as sharp or strong as some other kinds of vinegar, I actually use a bit more than the usual 2:1 ratio mentioned above. For this recipe, I use ⅓ cup balsamic vinegar, which ends up being more like a 2:1.25 ratio. Might not seem like much of a difference but I like a really flavorful vinaigrette. 

Adding Flavor: Dijon Mustard, Thyme, & Honey/Maple Syrup

You’ll rarely find me making a vinaigrette without a bit of dijon. It boosts the flavor and adds a bit of a kick without tasting mustardy. It also helps the dressing emulsify a bit so you don’t have to keep shaking or stirring it every few minutes. 

Thyme adds a lovely herbal flavor that complements the balsamic really nicely. It’s not an overpowering herb but is my “secret” to a more interesting homemade vinaigrette. 

I add a touch of honey or maple syrup to my balsamic dressing maybe half of the time. Balsamic has a bit of sweetness to it already (compared to other vinegars) so, honestly, it doesn’t need the added sweetness to balance out the flavor as much. That being said, sometimes a slightly sweeter vinaigrette will just go better with whatever I’m making. So I’ll add a bit of honey or maple syrup. It also helps with the emulsification, too. 

Finishing Touches: Salt, Pepper, & Garlic Powder

Most vinaigrette recipes call for a small clove of minced garlic, which is obviously delicious. And, technically, the “right” way to make homemade vinaigrette. That being said, I usually opt for garlic powder. One, it’s easier to add and sometimes I’m just too lazy/impatient to mince a clove of garlic. (Not a difficult task, I realize, but sometimes the effort is too much.) Two, adding fresh garlic to a salad dressing shortens the amount of time I can feel comfortable storing it in the fridge. A vinaigrette made with garlic powder can be stored for at least a week, whereas a vinaigrette that uses fresh garlic should be used within 3-4 days. So, unless I’m making this recipe to use fairly quickly or for serving others, I stick with the garlic powder. 

And then, of course, I finish the recipe with salt and pepper, to taste. 

How To Store Homemade Vinaigrette

Like I mentioned, this homemade vinaigrette can be stored in an airtight container in the fridge for 7-10 days if you use garlic powder. If you decide to use fresh garlic, just be sure to use the dressing within 3-4 days. 

Since homemade salad dressing doesn’t have any added emulsifiers, the oil and vinegar will separate after a day or two in the fridge. If this happens, just let the vinaigrette sit at room temperature for 20 or so minutes until the oil warms up, and then give it a good shake to remix everything.

I tend to store homemade dressings in a glass jar because the lids screw on tightly enough that I don’t have to worry about making a mess when I shake it up. However, be sure to either use a plastic lid or add a layer of wax or parchment paper between the metal lid and the jar because vinegar will corrode metal. And, trust me, that is a gross mess to deal with. If you have the option of a plastic lid, go with that. 

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Perfect Balsamic Vinaigrette

This is the perfect go-to balsamic vinaigrette recipe that’s perfect on salads, grain bowls, roasted vegetables, and more. Made with simple ingredients.

Print Recipe Pin Recipe

Course Salad Dressing

Servings 6

Ingredients

  

• ½ cup olive oil
• ⅓ cup balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon honey or maple syrup optional
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon garlic powder

Instructions

 

• Combine all ingredients in a small jar. Secure lid and shake vigorously to combine. Enjoy!
• If storing, be sure to use a plastic lid or place a piece of wax or parchment paper between the metal lid and the jar to stop the vinegar from corroding the metal lid.
• Vinaigrette will store in the fridge for 7-10 days. The vinegar and oil will separate after a few days, so allow the vinaigrette to sit out at room temperature for a bit until you can shake it again to reincorporate everything.