Description
Master the art of creating silky, restaurant-quality balsamic vinaigrette at home with this foolproof recipe. This versatile dressing combines the perfect balance of tangy balsamic vinegar, fruity olive oil, and aromatic seasonings to create a thick, creamy emulsion that elevates any salad from ordinary to extraordinary. With proper technique, you’ll achieve that coveted creamy consistency that coats greens beautifully and stays perfectly mixed.
Ingredients
- Core Components:
- ¾ cup (180ml) extra virgin olive oil
- ¼ cup (60ml) high-quality balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Optional Additions:
- 1 tablespoon fresh herbs (basil, oregano, or thyme)
- 1 teaspoon shallot, finely minced
Instructions
- Prepare the Base: In a medium mixing bowl, combine balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk thoroughly until honey dissolves completely and mixture is uniform.
- Create the Perfect Emulsion: Slowly drizzle olive oil while whisking continuously in circular motions. Start very slowly (drop by drop) for the first few tablespoons, then gradually increase to a thin stream.
- Achieve Creamy Consistency: Continue whisking for 2-3 minutes until vinaigrette appears thick and creamy. Test consistency – it should coat the back of a spoon lightly and stay mixed for several minutes.
- Season and Rest: Taste and adjust seasonings as needed. Add fresh herbs or minced shallot if using. Let rest for 10-15 minutes to allow flavors to meld.
- Final Preparation: Whisk again before serving to re-emulsify if needed. Store in an airtight container in refrigerator for up to 2 weeks.
Notes
Pro Tips for Success: Temperature matters – use room temperature ingredients for better emulsification. If ingredients are cold, let them sit out for 15-20 minutes. Emulsification Technique: Add oil very slowly at first (drop by drop) and maintain constant whisking motion. If separation occurs, start over with a small amount in a clean bowl. Quality Indicators: A good emulsion should be thick, creamy, and stay mixed for several minutes. A poor emulsion will be thin, separate immediately, and have an oily surface. Storage: Refrigerate in airtight container for up to 2 weeks. Bring to room temperature and whisk before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon (1/16th of recipe)
- Calories: 95
- Sugar: 1g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: balsamic vinaigrette, homemade salad dressing, emulsified vinaigrette, olive oil dressing