Featuring just a handful of wholesome ingredients, this simple white balsamic vinaigrette is one you’ll want to drizzle on everything from green salads and rice bowls to grilled chicken and roasted vegetables.
Erica’s thoughts:
I’m a big believer in homemade salad dressings. If you make dressings from scratch even a few times, you’ll see how fast and flexible they are. Start with a small pantry of vinegars, oils, mustard, a sweetener and a few seasonings and you can whisk a bright, balanced vinaigrette together in less than a minute.
Why homemade dressings are worth the effort:
- They’re quick and simple. Once you have the basics, a vinaigrette comes together in seconds.
- You’re in control. Homemade dressings let you adjust salt, sweetness, acidity and fat to your taste.
- Better flavor. A few fresh ingredients—lemon or vinegar, a touch of honey, mustard and good olive oil—combine to make a much brighter tasting dressing than most store-bought options.
Easy, healthy and delicious—what’s not to love?
Below is everything you need to make this white balsamic vinaigrette, plus tips for variations, storage and serving ideas.
Ingredients you’ll need
White balsamic vinegar: a mild, slightly sweet-tart vinegar made from white grapes and aged for a shorter time than dark balsamic vinegar. It lends a light color and gentle acidity, perfect for bright vinaigrettes.
Extra-virgin olive oil: choose a good-quality olive oil you enjoy the flavor of, since olive oil comes through in dressings.
Honey: a touch of honey balances the acidity and rounds the flavor. Substitute maple syrup or agave if you prefer a vegan option.
Dijon mustard: acts as an emulsifier and adds a subtle tang. Whole-grain mustard can be used for a different texture and flavor.
Salt and pepper: kosher salt and freshly cracked black pepper finish the dressing—adjust to taste.
Equipment
You don’t need special tools. A mason jar with a tight lid or any small jar works perfectly—add the ingredients and shake vigorously. A small whisk or a salad shaker also works. If you make dressings often, an immersion blender or small food processor can create a very stable emulsion, but they’re optional.
How to make the white balsamic vinaigrette
In a small bowl or glass jar, combine the Dijon, honey, salt, pepper and white balsamic vinegar and stir to dissolve the honey and salt. Slowly add the olive oil while whisking, or add the oil to the jar and secure the lid, then shake vigorously until the dressing is well emulsified.
Taste and adjust: add another pinch of salt or pepper, or a small squeeze of honey if you’d like more sweetness. If the dressing separates after sitting, shake it again to recombine.
Serve immediately on a green salad, use it as a marinade for chicken or fish, or drizzle over grain bowls and roasted vegetables for a bright finishing touch.
Quick recipe (measurements)
- 1 ½ tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup white balsamic vinegar
- ½ cup extra virgin olive oil
Expert tips and variations
- Swap vinegars: regular balsamic, apple cider, champagne or white wine vinegar all make lovely variations.
- For a fruit-friendly dressing, omit the Dijon and black pepper to emphasize the sweet component.
- Use fresh citrus: swap the vinegar for lemon or lime juice for a vibrant citrus vinaigrette.
- Additions: grated Parmesan, Italian seasoning, finely minced shallot or a clove of fresh garlic can boost flavor.
FAQs
Store in an airtight jar in the refrigerator for up to two weeks. Olive oil may slightly thicken or cloud when cold; let the dressing sit at room temperature and shake well before using. Separation is normal—just shake to recombine.
This dressing is versatile: try it on mixed green salads, arugula and spinach, grain bowls, roasted vegetables, fruit salads (omit Dijon for fruit), or as a quick marinade for chicken, shrimp, salmon or white fish.
Replace the honey with agave nectar or maple syrup to keep the balance of sweetness.
Substitute with white wine vinegar, golden balsamic, champagne vinegar or even regular balsamic if you prefer a deeper flavor.
Nutrition (approximate)
- Serving size: 2 tablespoons
- Calories: 142
- Sugar: 4.9 g
- Sodium: 96.4 mg
- Fat: 14 g
- Carbohydrates: 5.2 g
- Protein: 0.1 g
If you make this vinaigrette and enjoy it, consider saving the recipe for later and coming back to experiment with the variations above. This basic white balsamic vinaigrette is a simple, fresh staple that elevates salads and meals throughout the week.
White Balsamic Vinaigrette Recipe
- Author: Erica
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: scant 1 cup dressing
- Category: Dressings
- Method: Whisk or shake
- Cuisine: American
- Diet: Vegetarian (can be made vegan)