Go-To Balsamic Vinaigrette – A Couple Cooks

This easy balsamic vinaigrette recipe uses only 4 ingredients and whips up in minutes! With its balance of sweet, tangy, and savory, it will become your go-to salad dressing. Ditch store bought dressing for good!

Looking for a simple salad dressing to make at home? There’s really nothing better than this balsamic vinaigrette recipe. It’s creamy, tangy, a little bit sweet, and has that “something” that keeps you coming back for another bite. It’s extremely versatile, perfect on everything from a classic strawberry salad to a simple green salad. It has a short ingredient list and it comes together in less than 5 minutes. So why ever buy it again?

Ingredients in this balsamic vinaigrette

This balsamic vinaigrette recipe is very simple to whip up, especially because you might already have the ingredients on hand in your pantry. For this recipe you’ll need:

• Aged balsamic vinegar: The quality of balsamic does make a difference! Look for a mid-priced commercial grade balsamic vinegar, also known as balsamic vinegar of Modena (IGP) or aceto balsamico di Modena. It has a developed, tangy sweet flavor and is perfect for salad dressings.
• Dijon mustard: This ingredient adds tangy flavor and helps the dressing to become thick and creamy.
• Maple syrup: The sweetness balances the tang of the vinegar. You can also substitute honey.
• Extra virgin olive oil: This rich oil makes the dressing come together.
• Salt: Add just the right seasoning with a hint of salt.

How to make balsamic vinaigrette dressing

This balsamic vinaigrette recipe is incredibly simple. The flavor is zesty and bright, tangy from the vinegar, balanced with a touch of maple syrup. Then it’s mixed together with extra virgin olive oil to form a creamy emulsion. We’ve also added a touch of Dijon mustard to give a little more zing and to help the creamy dressing stay emulsified. Here’s how to make this balsamic vinaigrette:

• Whisk the ingredients in a medium sized bowl. In order to get the oil and vinegar to incorporate well, use a medium-sized bowl to allow for enough movement of the whisk. First, whisk the balsamic vinegar, Dijon mustard, maple syrup, and salt.
• Add the olive oil gradually. We typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.
• Don’t omit the mustard! The Dijon mustard helps to form and lock in the emulsion. This technique works in a few other vinaigrette salad dressing recipes, like our Classic Vinaigrette and Italian Dressing.

Types of balsamic vinegar

There are lots of types of balsamic vinegar at the store, and they vary widely in quality. There are three categories of balsamic vinegar:

• Traditional balsamic vinegar, aka aceto balsamico tradizionale. This type of balsamic is aged 12 to 18 years, and has a very thick, syrupy texture. It’s the highest quality and most expensive. It’s not necessary for this recipe.
• Commercial grade balsamic vinegar, aka balsamic vinegar of Modena (IGP) or aceto balsamico di Modena. This type is aged less than 12 years and has a developed, tangy sweet flavor. Try a commercial grade balsamic for this recipe if you can find one!
• Condiment grade balsamic vinegar is the lowest grade. It has a thinner texture that’s more similar to other types of vinegar. The flavor varies widely on the brand. Very cheap brands can use sugar to mimic the sweetness of grapes, so look for bottles with ingredients that are only grapes or grape must.

A good rule of thumb for buying a good balsamic: look for a mid-priced bottle. Price is typically indicative of quality!

Ways to serve it!

This balsamic vinaigrette recipe is perfect on any type of salad that you throw together, especially salads with a sweet element like apples, berries, or sweet potatoes! Here are a few ideas of how to use it:

How would you serve this balsamic vinaigrette recipe? Let us know in the comments below!

More homemade salad dressing recipes

There are so many delicious salad dressing recipes to try! After this homemade balsamic vinaigrette recipe, here some favorites to try: