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–+ servings

Balsamic Vinaigrette

Ana Coronado
September 4, 2024
The tart and sweet Balsamic vinegar works perfectly with extra virgin olive oil. Add some pantry spices and a little Dijon mustard for the perfectly balanced and versatile vinaigrette.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Brunch, Dinner, Lunch, Salad
Cuisine American, Californian, Italian, Mediterranean
Servings 8
Calories 134 kcal

Equipment

  • 1 mini food processor optional
  • 1 bowl small
  • 1 whisk small

Ingredients
  

  • 1 tablespoon of shallot finely chopped
  • 5 tablespoons Balsamic vinegar
  • 1/2 cup of Extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon of honey or 1/2 teaspoon of granulated sugar
  • pinch pinch of dried Italian herbs OPTIONAL
  • 1/2-1 teaspoon Kosher salt
  • 1/4-1/2 teaspoon Black pepper

Instructions
 

How to make Balsamic vinaigrette with a mini food processor

  • If you use a food processor or stick blender, add all the ingredients to the processor bowl and pulse for 10-15 seconds until completely emulsified.
  • The vinaigrette will take on a light tan color and be creamy in texture. You may get separation later, but a quick shake works just fine before serving.
  • Adjust for salt, pepper, and sweetness.

How to make Balsamic vinaigrette in a bowl with a whisk

  • Use a small bowl and a small whisk if you don't have a food processor. Add the shallot, vinegar, mustard, (optional dried herbs) salt, and pepper and whisk together.
  • Now, gradually whisk the extra virgin olive oil into the vinegar mixture until emulsified.
  • Taste for salt and pepper; if you prefer, add more sweetness to suit your taste.

Notes

Nutrition

Serving: 2tablespoonsCalories: 134kcal

Nutritional information is calculated online and should be used as a guide.

Keyword balsamic dressing, balsamic vinaigrette, balsamic vinegar, easy dressing, homemade salad dressing

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