Nothing beats the fresh taste of a homemade dressing. You won’t regret spending an extra minute to make this homemade balsamic vinaigrette dressing instead of settling for a store-bought one that has been sitting in your fridge for ages. The difference is astounding!Get creative with how you use this delicious balsamic vinaigrette dressing. Drizzle it over a refreshing spinach salad, use it as a flavorful marinade for chicken or steak, or add it to your favorite pasta salad. It perfectly complements the sweetness of pears, apples, and berries, while also enhancing the savory flavors of feta cheese, tomatoes, and mozzarella. The options are endless, so let your culinary imagination run wild!
Easy Balsamic Vinaigrette Dressing Ingredients
You probably already have everything you need for this dressing on hand in your pantry! As far as homemade salad dressings go, this is surely one of the easiest and most versatile. It is a quick and simple dressing recipe that will be a show-stopper for any salad that comes your way!
Extra virgin olive oil – I like using EVOO because it’s light and fresh and the taste isn’t too strong. There are several oils to choose from and so many reasons for each one. Balsamic vinegar – Rich, balsamic vinegar gives this dressing a deep, delicious flavor! Vinaigrette recipes need to have a type or blend of vinegar and this darkens and gives this homemade dressing life. Honey – This is completely optional, but if you like things slightly sweeter you can add a tablespoon or so until it tastes just right to you. Maple syrup will also work for this ingredient substitution. Garlic – Crush your fresh garlic clove and add it to the vinaigrette mixture. Dijon mustard – Creamy Dijon mustard is a savory and slightly sweet mustard that pairs well with salads. You can also substitute ½ teaspoon of dry mustard powder. Salt and black pepper – This adds taste and balances out the combination of ingredients for this balsamic vinaigrette recipe.
How to Make Balsamic Vinaigrette Dressing at Home
Balsamic vinaigrette dressing is a simple dressing to mix together. You can either shake the combination in a jar, simply whisk all the ingredients in a bowl, or blend together in a blender and place in a jar or airtight container. Blending in a blender or food processor will emulsify the oil better, but shaking is also effective. Either way, these three ways will have the best turnout for this homemade balsamic vinaigrette dressing!
The Ratio of Olive Oil to Balsamic Vinegar
The typical ratio of oil to vinegar in a vinaigrette is two parts oil to one part vinegar. However, this is not a hard and fast rule. It is merely a guideline. If you want a richer, stronger vinaigrette, you can go heavier on the balsamic vinegar. If you like a more mild dressing, cut back on the vinegar. Adjust the ratios to your liking and enjoy!
Picking the Best Extra Virgin Olive Oil
Okay, this is kind of a trick question and it’s not an easy one to answer. I’m sure I could write an entire post dedicated exclusively to olive oils. The simple answer is: the one you like best. If you don’t know what kind of EVOO you like, this is where it can get complicated. To try to keep this simple, usually for salads, people like a more robust flavor. Ninety-nine out of one hundred times I will tell you imported ingredients from Italy are your best bet. Including extra virgin olive oil. However, when it comes to EVOO for salad dressings, I actually prefer olive oil made with 100% California olives. Because California is a drier climate than Italy, you will get a richer flavor. Another thing to note: the higher quality your olive oil, the more likely it is to solidify in the refrigerator. This isn’t necessarily a bad thing, you will just have to bring it to room temperature before serving after storing. More on this below.
Choosing Which Balsamic Vinegar to Use
This also depends on your preference. I always buy balsamic vinaigrette with the D.O.P. (Denominazione d’Origine Protetta or Protected Designation of Origin) label from Italy. That way I know it is the best of the best. This is like Italy’s highest stamp of approval so you can rest assured you are getting high-quality vinegar. Balsamic vinegars can have varying notes of fruitiness so try a few before you decide which you like best.
Keep Your Vinaigrette from Separating
If your balsamic dressing sits for too long, it is bound to separate. The mustard or mustard powder in the recipe will help slow the separating process but doesn’t eliminate it altogether. Emulsifying your dressing in the blender will also help so it doesn’t separate as quickly. Simply store it in a jar and give it a shake every time before dressing your salads.
How to Store Balsamic Vinaigrette Dressing
To store your homemade balsamic vinaigrette dressing, use an airtight jar with a tight-fitting lid. You don’t need anything fancy; a basic canning jar works perfectly fine. Pop it in the fridge, and it will stay fresh for up to 2 weeks. Just remember to give it a good shake before serving to ensure the flavors are well-mixed. READ MORE: 25+ Traditional (and EASY) Sunday Dinner Ideas
How to Make Balsamic Vinaigrette Dressing
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