Balsamic Vinaigrette

Course: Dressing

Cuisine: Italian

Prep Time: 5

Total Time: 5

Servings: people

Calories: 100kcal

Author: Kris Longwell

Homemade balsamic vinaigrette could not be easier to make at home and the difference in taste between the store-bought variety and this version is night and day. And it comes together in a matter of minutes!

Print Recipe

Equipment

Whisk, bowl, and jar with a tight-fitting lid

Ingredients

2 tablespoon Dijon mustard
⅓ cup balsamic vinegar
2 tablespoon red wine vinegar
¼ teaspoon sugar or honey
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
¾ cup extra-virgin olive oil

Instructions

In a small to a medium-sized bowl, whisk together the mustard, balsamic and red wine vinegars, sugar, salt, and pepper.
In a slow, steady stream, add the oil into the bowl, whisking continuously.
Transfer to a jar with tight-fitting lid.
Chill for up to 24 hours. To completely emulsify, shake vigorously before serving.

Video

Notes

We recommend using a quality balsamic, one that has preferably originated in Italy and is nicely aged. You can typically find a nice a selection today in the vinegar section of most well-stocked supermarkets, or definitely at gourmet food markets.

To fully emulsify the vinaigrette, we add the dressing to a jar with a tight-fitting lid and shake it vigorously for a couple of minutes. This gives the vinaigrette a creamy texture.

The dressing will keep in the refrigerator for up 1 to 2 weeks. You can freeze the dressing, but we think it's best when served fresh.

Nutrition

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