White Balsamic Vinaigrette
Tangy, sweet, and savory, White Balsamic Vinaigrette is a versatile dressing perfect for salads, marinades, or as a finishing touch to elevate any dish. Shop the recipe here.
Servings: 4 servings (1/2 cup; 2 tbsp per serving)
Cost: $1.54
Equipment
- Wide-mouth Mason Jar or small bowl
Ingredients
- 2 tablespoons white balsamic vinegar see note 1
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon-style mustard see note 2
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Combine all ingredients in a wide-mouth glass jar. Seal and shake vigorously until fully combined and honey is no longer settled at the bottom. (Alternatively, whisk in a small bowl until fully emulsified). Taste and adjust to personal preference. Refrigerate dressing until ready to use.
- Before serving, shake the dressing again to re-emulsify, as it may have separated in the refrigerator.
Video
Notes
Note 1: You can find white balsamic vinegar at most grocery stores, either in the oil and vinegar section or in the specialty food section. Look for a high-quality white balsamic vinegar that is aged for the best-balanced sweetness.
Note 2: Dijon-style mustard adds a tangy flavor to the dressing and helps to emulsify the oil and vinegar. My favorite brand to use is Grey Poupon®.
Storage: Dressing is good in the fridge for up to 2 weeks. If the dressing has separated and hardened into layers, let it stand at room temperature for about 15 minutes before serving and give it a good shake.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 126mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.2mg