A homemade balsamic vinaigrette is the way to go! This version has just the right amount of zingy sweetness, and will elevate a wide range of meals from salads to roasted veggies.

There’s just something so magical about homemade balsamic vinaigrette. It has layers of tang and sweet that tastes 10x better than its bottled counterpart (with unnecessary additives). And it really elevates the simplest meals in the best possible way – from salads, to a sheet pan of roasted veggies, or even a scoop of ice cream!

All you need to do is stir up a handful of pantry ingredients in a jar, and the balsamic vinaigrette is ready for use! Plus, it can be stored in the fridge and used throughout the week. So if you’re finding yourself always using vinaigrettes (like my all-time favorite lemon vinaigrette), it’s nice to know a fresh version can be made instantly.

Balsamic Vinaigrette Ingredients

The typical vinaigrette ratio is 3:1 – meaning three parts oil to 1 part vinegar. But, we’re keeping this recipe a 1:1 ratio because balsamic vinegar is naturally sweet and not as pungent as other vinegars. Then, all you need is honey, Dijon mustard, and garlic to takes this vinaigrette to the next level!

• Olive Oil: Always opt for a high-quality extra-virgin olive oil – it really does make a difference.
• Balsamic Vinegar: I love to use this balsamic vinegar, but any brand will do! Just make sure to not buy the thick, syrupy balsamic glaze at the market. Those have added ingredients.
• Honey & Dijon Mustard: Although honey can be omitted, I find that a bit of sweetness helps to balance out the tang from the Dijon mustard.
• Garlic: Fresh minced garlic gives it an extra punch of savoriness.
• Salt & Pepper: Just a pinch of both brings all the unique flavors to the surface.

Find the printable recipe with measurements below.

How To Make Balsamic Vinaigrette

If you plan to serve this up for a crowd, vigorously whisk together the oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl for everyone to use. The vinaigrette should be slightly emulsified.

If you’re just one person, you can also shake all the ingredients together in a small jar for easy storage!

How To Store Homemade Vinaigrettes

I love storing my vinaigrettes in these tulip weck jars. They’re the perfect size, super durable, and will keep your vinaigrettes good for up to one week in the fridge.

Side note: vinaigrettes will naturally separate. So just give it a shake before using and it’ll be as good as new!

The Best (Everyday) Vinaigrette Recipes!

You can never have too many vinaigrette variations right? From sweet raspberries to the citrus lime goodness, these vinaigrettes cover just about any flavor profile you desire.

Balsamic lovers can rejoice with this easy and versatile vinaigrette. If you’re one of them, I’d love to hear what you think of this recipe in a comment below!

Balsamic Vinaigrette

An easy homemade balsamic vinaigrette that has just the right amount a zing, a hint of sweet, and will add richness to all sorts of meals!

• In a small bowl, whisk together the oil, balsamic vinegar, honey, mustard, salt, and pepper.

• The serving size is about 2 tablespoons of the vinaigrette.

Calories: 101kcal, Carbohydrates: 5g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 109mg, Potassium: 17mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

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