Balsamic Vinaigrette
Consider this a template for creating your own balsamic masterpiece that will not only dress up your salads but anything else it touches.
Overall rating from Tomahto users
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, grated or microplaned
- ⅛ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon black pepper, plus more to taste
- 1 teaspoon honey, optional
- 1 teaspoon dried herbs (e.g. dill, oregano, thyme, rosemary, etc.) or 2 teaspoons fresh, optional
Steps
- Add the ingredients to a lidded jar.
- Shake until emulsified.
- Taste and adjust salt and pepper as needed.
Pro Tips
- This is an intentionally small-batch recipe because vinaigrette is best fresh. Make more if you know you're gonna use it.
- Because of the acid content, this will keep at room temp for up to a week; however, if you add herbs, store it in the fridge.
- Alternatively, add all the ingredients to a bowl and slowly whisk in the oil. More effort; same results.
Relevant Products
Recipe Tags
Salad Dressing
If you buy something via one of our product links, we might earn a commission at no additional cost to you.