I love this recipe because it’s so easy and versatile. The combination of balsamic vinegar and mustard gives the dressing depth and brightness, while honey brings a smooth, rich balance. I can adjust the sweetness or tanginess depending on my mood or the dish I’m serving. It’s also healthier than store-bought dressings and tastes so much fresher. Plus, I can make it once and enjoy it all week long.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons balsamic vinegar 1 tablespoon Dijon-style mustard (see note 1) 1 tablespoon honey (see note 2) 1/4 cup olive oil Salt and pepper
Directions
I start by adding all the ingredients to a wide-mouth Mason jar or any sealable container. If I don’t have one, I use a bowl and whisk everything together by hand. I pour in the balsamic vinegar, Dijon mustard, honey, and olive oil, then season it with salt and pepper—I usually add about 1/4 teaspoon salt and 1/8 teaspoon pepper to start.
Then I seal the jar tightly and shake it vigorously for about 20 seconds until the dressing emulsifies into a smooth, glossy mixture. If I notice any honey sticking to the bottom, I whisk it in to make sure everything is fully combined. I always taste the dressing and adjust it—adding more honey for sweetness or more vinegar for extra tang.
Once it’s perfectly balanced, it’s ready to drizzle over fresh greens, grilled veggies, or even roasted chicken. It’s a simple dressing, but it always elevates the flavors of any dish.
Servings and Timing
This recipe makes about 5 cups of dressing and takes only 5 minutes from start to finish. It’s perfect for meal prep since it stores beautifully in the fridge for up to a week.
Variations
I like to experiment with different twists on this vinaigrette. Sometimes I add a clove of minced garlic or a pinch of Italian herbs for an herby flavor. For a creamier version, I whisk in a spoonful of Greek yogurt or a touch of mayo. When I want a brighter flavor, I swap the honey for maple syrup or add a splash of lemon juice. I’ve even mixed in a bit of grated Parmesan for a savory kick that pairs wonderfully with pasta salads.
Storage/Reheating
I store the vinaigrette in a sealed jar in the refrigerator for up to 5–7 days. The olive oil tends to solidify slightly when chilled, so before using it again, I let it sit at room temperature for about 15–20 minutes. Then I give it a good shake or whisk to recombine the ingredients—it comes right back to its smooth consistency.
FAQs
Can I use only balsamic vinegar?
Yes, but I like combining flavors for an extra layer of tanginess.
What kind of mustard works best?
I always use Dijon mustard because it emulsifies well and adds a mild sharpness that complements the sweetness of the honey.
Can I replace the honey with something else?
Absolutely. Maple syrup, agave nectar, or even a pinch of sugar all work great.
Is this dressing vegan?
It can be if I swap the honey for maple syrup or agave.
How do I make it less tangy?
I reduce the vinegar slightly and add a bit more olive oil or honey to mellow out the acidity.
Can I make this in advance?
Yes, it actually tastes even better after sitting for a few hours as the flavors meld together.
What type of olive oil should I use?
I prefer a good-quality extra virgin olive oil for the best flavor and smooth texture.
Can I add garlic?
Yes, I often mince a small garlic clove or use garlic powder for an extra punch.
How long does it last in the fridge?
It stays fresh for up to a week when stored in an airtight container.
What can I serve this with besides salad?
It’s delicious drizzled over grilled vegetables, roasted potatoes, chicken, or even as a dip for crusty bread.
Conclusion
This Balsamic Vinaigrette is one of my favorite homemade dressings because it’s quick, delicious, and endlessly versatile. I love how it brightens up any dish with its perfect balance of tang and sweetness. Whether I’m tossing it with fresh greens, spooning it over roasted veggies, or using it as a marinade, this dressing always delivers fresh, vibrant flavor that elevates every meal.
This Balsamic Vinaigrette is a quick, tangy, and perfectly balanced dressing made with balsamic vinegar, Dijon mustard, honey, and olive oil. It’s simple, fresh, and versatile—ideal for salads, roasted vegetables, or as a flavorful marinade for meats.
Ingredients
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
In a small jar or bowl, combine balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper.
Seal the jar tightly and shake vigorously for about 20 seconds, or whisk in a bowl until the dressing is smooth and emulsified.
Taste and adjust—add more honey for sweetness or more vinegar for tang.
Serve immediately or store in the refrigerator for up to 7 days. Shake or whisk again before each use.
Notes
For a vegan version, replace honey with maple syrup or agave nectar.
Add a minced garlic clove or pinch of Italian herbs for extra flavor.
Use a good-quality extra virgin olive oil for the best taste.
If the dressing solidifies in the fridge, let it sit at room temperature for 15–20 minutes before using.
Whisk in Greek yogurt or mayo for a creamier version.
