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A Mason jar filled with homemade balsamic vinaigrette next to a wooden salad bowl filled with salad.

Balsamic Vinaigrette

Course: Dressing
Cuisine: Italian
Keyword: Balsamic, Creamy balsamic vinaigrette, easy salad dressing recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 people
Calories: 100kcal
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


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


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


  • 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.



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. 


Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg