This classic homemade Balsamic Vinaigrette is silky smooth and tangy-sweet yet perfectly balanced, delicious when drizzled over salads, roasted veggies, or used as a marinade!
Course Salad
Cuisine American
Prep Time 5 minutesminutes
Cook Time 0 minutesminutes
Total Time 5 minutesminutes
Servings 8servings (recipe makes 1 cup total; a serving is about 2 tablespoons)
In a medium bowl, whisk together the vinegar, Dijon, minced garlic, salt, and pepper. While continuously whisking, slowly and steadily stream in the oil. Whisk until glossy and emulsified. Taste and, if the vinaigrette is too acidic, whisk in 1 to 3 teaspoons of honey (how much is needed will depend on the sweetness and acidity of the vinegar).
Store leftovers in a sealed container in the refrigerator for up to 1 month; allow to come to room temperature and shake well before serving.
Notes
Instead of whisking in a bowl, you may alternatively make this vinaigrette in one of two ways:
Measure the ingredients into a jar, screw on the lid, and vigorously shake.
Blend the ingredients together in a blender or mini food processor