The Best Easy Balsamic Vinaigrette
If there’s one salad dressing that deserves a permanent spot in your kitchen, it’s the best easy balsamic vinaigrette. This simple blend of balsamic vinegar, olive oil, and a few pantry staples is not only quick to prepare, but it also transforms everything it touches into something richer, fresher, and more flavorful.
Table of Contents
Why Balsamic Vinaigrette is a Kitchen Essential
Balsamic vinaigrette has stood the test of time because it’s:
- Versatile – works for salads, marinades, roasted vegetables, or even as a dip for bread
- Healthy – packed with antioxidants and healthy fats
- Quick – can be made in under 5 minutes
Its roots trace back to Italy, where balsamic vinegar was first produced in Modena centuries ago. You can learn more about its rich history through the Modena Tourist Board and see why it’s prized in kitchens worldwide.
Understanding the Flavor Profile
The magic of balsamic vinaigrette comes from its balanced flavor:
- Tanginess from the vinegar
- Sweetness from honey or maple syrup
- Creamy body from emulsifying the oil and vinegar
The olive oil you choose is crucial — higher-quality oils are rich in monounsaturated fats and polyphenols, which offer numerous health benefits (Harvard School of Public Health).
Ingredients Overview
Core Ingredients:
- ½ cup balsamic vinegar
- ⅔ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2–3 tablespoons honey, maple syrup, or sugar
- 1 shallot, chopped
- 1 garlic clove
- 1 teaspoon kosher salt
Optional Enhancements:
- Fresh or dried herbs (basil, oregano, thyme)
- Citrus juice (lemon or orange) for brightness
- A pinch of crushed red pepper for heat
Pro Tip: Use aged balsamic vinegar for a more complex and slightly sweeter dressing.
Step-by-Step Preparation
Blender Method (Creamier):
- Add all ingredients except olive oil to a blender.
- Blend until smooth.
- While blending, slowly drizzle in the olive oil to emulsify.
Whisk Method (Rustic Texture):
- Mince garlic and shallot finely.
- In a bowl, whisk together vinegar, mustard, sweetener, and salt.
- Slowly add olive oil while whisking constantly.
Tips for Perfect Emulsification
Getting a creamy, stable vinaigrette is all about the emulsification process (Serious Eats guide):
- Start with all ingredients at room temperature
- Use mustard — it acts as a natural emulsifier
- Add the oil slowly to the vinegar mixture, whisking or blending continuously
Flavor Variations
- Honey-Mustard Balsamic – Add extra Dijon and honey
- Maple-Rosemary – Use maple syrup and fresh rosemary
- Spicy Chili Balsamic – Add crushed chili flakes or a dash of hot sauce
Creative Serving Suggestions
- Drizzle over roasted vegetables (especially carrots and Brussels sprouts)
- Spoon over grilled chicken or fish
- Use as a bread dip alongside fresh baguette slices
Nutritional Benefits
A well-made balsamic vinaigrette offers:
- Healthy fats – from extra-virgin olive oil
- Antioxidants – from both balsamic vinegar and olive oil
- Low-calorie flavor boost – compared to creamy bottled dressings
FAQs
What is the best ratio of oil to balsamic vinegar?
A classic ratio is 3 parts oil to 1 part vinegar, but you can adjust for more tanginess.
How long does homemade balsamic vinaigrette last?
Stored in a sealed jar in the fridge, it lasts up to 2 weeks.
Can I make balsamic vinaigrette without mustard?
Yes, but it may separate faster; mustard helps emulsify.
Why does my vinaigrette separate?
Oil and vinegar naturally separate — whisk before serving.
Is balsamic vinaigrette healthy for weight loss?
Yes, in moderation; it’s nutrient-dense but contains healthy fats.
Common Mistakes to Avoid
- Using cheap vinegar — it can taste too acidic
- Skipping the emulsification step
- Over-sweetening and masking the vinegar’s flavor
Storage & Shelf Life
- Store in a glass jar with a tight lid
- Refrigerate for up to 2 weeks
- Shake or whisk before using if separation occurs
Final Inspiration
Making the best easy balsamic vinaigrette is as much about quality ingredients as it is about technique. Start with good vinegar and oil, follow the right emulsification process, and don’t be afraid to play with flavors. Once you try this recipe, you might never go back to store-bought dressing.
PrintThe Best Easy Balsamic Vinaigrette
Ingredients
Egg with Bacon (16 sandwiches)
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6 large eggs
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150 g smoked bacon
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3 tbsp mayonnaise
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3 tbsp Greek yogurt
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1 tsp mustard
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Salt and freshly ground black pepper
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8 slices of white or whole wheat bread, crusts removed
Egg with Herbs (16 sandwiches)
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6 large eggs
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3 tbsp mayonnaise
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3 tbsp Greek yogurt
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1 tsp mustard
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2 tbsp chopped chives
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2 tbsp chopped cilantro
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Salt and freshly ground black pepper
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8 slices of white or whole wheat bread, crusts removed
Instructions
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Cook the Eggs:
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Place eggs in a pot with cold water and 1 tbsp salt.
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Bring to a boil and cook uncovered for 7 minutes.
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Transfer to a bowl of ice water, let cool, and peel.
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Cook the Bacon:
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Chop bacon into small pieces.
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Fry in a skillet until crispy.
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Drain on paper towels.
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Make the Fillings:
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Bacon version: Mash 6 eggs with a fork, mix with mayonnaise, Greek yogurt, mustard, crispy bacon, salt, and pepper.
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Herb version: Mash the other 6 eggs, mix with mayonnaise, Greek yogurt, mustard, chives, cilantro, salt, and pepper.
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Assemble the Sandwiches:
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Spread filling on 4 slices of bread, top with another slice.
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Cut each sandwich into 4 mini triangles or squares.
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Repeat with the second filling.
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Storage Tip:
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Cover sandwiches with a slightly damp clean kitchen towel.
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Refrigerate and serve the same day for best freshness.
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Notes
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