Tangy Balsamic Vinaigrette Recipe
This Tangy Balsamic Vinaigrette is a simple and flavorful salad dressing combining the rich acidity of balsamic vinegar with the smoothness of extra virgin olive oil, balanced by Dijon mustard and a touch of honey or maple syrup for sweetness. Perfect for drizzling over greens, roasted vegetables, or as a marinade.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 1 cup (serves 8-10)
- Category: Salad Dressing
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a bowl or a jar with a lid, add 1/2 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Whisk or Shake: Slowly pour in the 1/2 cup extra virgin olive oil while whisking continuously, or alternatively, close the jar tightly and shake vigorously until the dressing is well emulsified and smooth.
- Taste and Adjust: Taste the vinaigrette and adjust seasoning if needed, adding more salt, pepper, or sweetener to suit your preference.
- Serve or Store: Use immediately over salads or store in the refrigerator in a sealed container for up to one week. Shake or stir well before each use.
Notes
- You can substitute honey with maple syrup to keep the vinaigrette vegan.
- To make the dressing thicker, use less olive oil or add a small amount of mayonnaise or yogurt (not included in original recipe).
- This vinaigrette stores well in the refrigerator for up to one week; always shake before using as the ingredients may separate.
- For an extra burst of flavor, add finely minced garlic or fresh herbs like basil or thyme.
Find it online: https://amandafood.com/tangy-balsamic-vinaigrette-recipe/