White Balsamic Vinaigrette (Sweet + Tangy)
White Balsamic Vinaigrette is a sweet, tangy, versatile dressing that’s quick and easy to make and delicious on a variety of salads and pasta salads!
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Earlier this summer, I concocted a vinaigrette with white balsamic vinegar for a new Summer Pasta Salad recipe that I was developing. I wanted something bright and sweet and tangy...like sunshine in a jar! And boy did I get it. This White Balsamic Vinaigrette quickly became my favorite salad dressing of the summer!
Ingredients
This white balsamic dressing requires just a few simple ingredients for BIG flavor!
- White balsamic vinegar. Obviously, the star of the show! If you've never had white balsamic vinegar before, it shares flavor profile similiarities with its classic balsamic vinegar cousin. However, I find the white version of balsamic to be lighter, brighter, and smoother, with a more mellow sweetness. This is the brand that I used to develop this recipe.
- Avocado oil. I typically make my homemade vinaigrettes with extra-virgin olive oil. However, during recipe testing for this White Balsamic Vinaigrette, I found that mild, neutral avocado oil was less likely to overpower the delicate yet complex flavor of the white balsamic vinegar.
- Lemon juice. For an extra bit of brightness. Freshly-squeezed is great if you have a lemon, but bottled pure lemon juice (with "lemon juice" as its only ingredient) will work as well.
- Dijon mustard. For depth and to help all of the ingredients emulsify.
- Garlic powder. For another layer of flavor.
- Salt. The right amount of salt will make all of the other flavors pop!
- Freshly ground black pepper. To taste.
How to Make White Balsamic Vinaigrette
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Making white balsamic dressing is ridiculously quick and easy.
- Measure all of the ingredients into the bowl of a mini food processor.
- Process until well-emulsified.
(Alternatively, you can vigorously whisk this white balsamic dressing in a bowl or shake it up in a jar.)
Store your White Balsamic Vinaigrette in a jar or tightly-covered container the refrigerator. Allow it to come to room temperature and give it a good shake before serving!
White Balsamic Vinaigrette Ratios
The classic ratio for vinaigrettes is 3:1, or three parts oil to one part vinegar.
I personally prefer making most of my vinaigrettes with a 2:1 ratio, for a zingier, less oily dressing.
However, when I started testing this White Balsamic Vinaigrette recipe, my usual 2:1 ratio tasted too weak. So I tried a 1:1 ratio, and it still didn't taste quite right. I found that I actually had to use more white balsamic vinegar than oil for a white balsamic dressing with the right balance of sweet and tangy flavor.
Of course, this could completely depend upon the specific brand of white balsamic vinegar that you use! So I would advise making the recipe as directed. And then, if you find it too zippy, mix in a tablespoon of oil at a time until it tastes just right to you. 🙂
Adjusting the Sweetness
Typically, white balsamic vinegar is already naturally sweet (my particular bottle listed 9 grams of sugar per tablespoon)
However, if you taste your finished white balsamic dressing and it's not sweet enough for you, feel free to whisk in 1 teaspoon of honey (or maple syrup) at a time until your desired level of sweetness is reached.
Similarly, feel free to tweak any of the White Balsamic Vinaigrette ingredients to your liking! It's easy to boost the Dijon, garlic powder, salt, etc.
Ways to Enjoy White Balsamic Vinaigrette
When making this vinaigrette with white balsamic vinegar, you end up with a dressing that's as versatile as it is delicious! Enjoy it in a variety of ways:
- Pour your White Balsamic Vinaigrette over crisp, leafy green salads.
- Stir it into pasta salads, especially those with a fruity element.
- Get creative by drizzling it over sliced garden-fresh tomatoes, grilled peaches or nectarines, sliced melon, or even roasted veggies.
- Use it as a dressing for fruit salads.
So give it a try, this summer or any time of yar!
I have a feeling this White Balsamic Vinaigrette just might become your new favorite homemade dressing. 🙂
More Sweet + Tangy Dressings
White Balsamic Vinaigrette (Sweet + Tangy)
Ingredients
- ½ cup white balsamic vinegar
- ⅓ cup avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Make the vinaigrette by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, blending in a mini food processor, or shaking in a jar with a tight-fitting lid.
- Store leftovers in a sealed container in the refrigerator for up to 2 weeks. Allow to come to room temperature and shake well before using.
Equipment Needed
Notes
- Compared to most vinaigrettes, this recipe has a higher ratio of vinegar to oil (based on the particular white balsamic vinegar that was used to develop this recipe). Your bottle of white balsamic vinegar may be milder or stronger. So I would advise making the recipe as directed. And then, if you find it too zesty, mix in an extra tablespoon of oil at a time until it tastes just right.
- Similarly, most white balsamic vinegars are already naturally sweet. However, your bottle may be more or less so. So if you prefer a sweeter dressing, feel free to whisk in 1 teaspoon of honey (or maple syrup) at a time until your desired sweetness is reached.
