This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Our Favorite Balsamic Vinaigrette

olive oil

balsamic vinegar

honey

Dijon mustard

shallot, minced

garlic,

salt and black pepper

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.


About 30 years ago, I was watching a cooking show where they were making salad dressing.  They said that if you added mustard, it would act like a binder between the oil and vinegar.  They said you could always use lemon juice, too.  Since then, mustard is always added.  It doesn't take much. I prefer my dressing more 1:1 ratio of oil and vinegar.  Also, if you use garlic powder instead of fresh and leave out the shallot, you can leave the dressing out on the counter, so if you are using olive oil, you don't have to wait for it to "melt."  I always have some made and ready on the counter, and it is wonderful.

Hi!  This is my recipe and I want to let you know that I only use a really good quality balsamic for this which tends to be sweet.  If you do use a  lesser quality vinegar you may need to add a little more honey.  It still turns out great!

Simple and delicious! Definitely use a good quality balsamic and you can't go wrong. This has a nice sweetness to it - perfect over mixed greens! Thanks for a great recipe MATTSBELLY!

I'm not typically a fan of balsamic vinegar, but I did like this dressing. Neither overly sweet nor overly tangy, tho' I did adjust the oil and vinegar to the 3:1 ratio I prefer.

FABULOUS!!!! I made a grilled romaine lettuce salad with roasted yellow & red cherry tomatoes, roasted red pepper and topped with feta, with this dressing on the side. Our main dish was Korean Beef scewers w/rice noodles (300 CALORIES) that my neighbor made......it was a perfect combo and caloric wise.....approx 450-ish TOTAL! I will make this dressing forever!!!!   I didn't have shallots so I subbed with a oinch of onion powder.....Did the trick! THANKS!!!!!

This is incredible. I made this early this morning so it would have time to set before dinner. I did increase the garlic but that's really a matter of personal taste. I think this would be really good with some chopped fresh basil.

The first words out of my daughter’s mouth were “This is really great dressing, where did you get it?”  When I told her I got it on AR, she immediately wanted the recipe.  This dressing had the perfect combination of flavors for us.  We loved it. If you don’t have a high quality balsamic vinegar, I recommend adding a little extra honey to compensate for it.

Excellent dressing! It went perfectly with some of my favorite salad ingredients: romaine, spinach, bleu cheese, sunflower nuts and craisins. I will be making this again!

OMG-This is grrreat!! I made the dressing last night but didn't use it until this evening with a spring mix salad I prepared myself with fresh veggies. I could taste the sweetness of the honey & the mellow flavour of aged balsamic vinegar with every bite. The best part is that it wasn't necessary to shake the jar again after the first time I shook it 28 HOURS earlier! This is by far the best balsamic vinaigrette I've ever made because it's not oily or tangy and it doesn't separate after sitting for a day in the refrigerator. I absolutely LOVED IT!!!

This seems more like a honey mustard vinaigrette than a balsamic vinaigrette.

Homemade vinaigrette made in just a few minutes.

our favorite balsamic vinaigrette

Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Cost: $3.93 /serving

Author : Singer6

Ingredients

Instructions

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