Are you tired of boring salads? Want to jazz up your greens? Look no further! Tired of store-bought dressings filled with artificial ingredients and thickeners? The answer is my simple, creamy balsamic vinaigrette.
It’s tangy, smooth, and oh-so-delicious. Best of all, it’s super easy to make. You’ll have it ready in just minutes.
Say goodbye to store-bought dressings full of weird ingredients. This homemade version is all-natural and way tastier. Plus, you can tweak it to suit your taste buds.
Whether you’re a cooking pro or a beginner, this recipe is for you. It’s foolproof and uses simple ingredients you probably already have. No fancy tools needed!
Ready to take your salads from blah to wow? Let’s dive in and learn how to make this amazing dressing. Trust me, your taste buds will thank you!
Creamy Balsamic Vinaigrette
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup extra-virgin olive oil
- 1/4 cup Greek yogurt or mayonnaise
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic powder, and onion powder until well combined.
- Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
- Add the Greek yogurt or mayonnaise, and whisk until the dressing is smooth and creamy.
- Season with salt and pepper to taste. Adjust the sweetness or acidity if needed by adding more honey or vinegar.
- Transfer the vinaigrette to a jar with a lid and shake well before serving.
Want to save time and elbow grease?
Get an immersion blender! Simpler, quieter, and easier to clean that a regular blender, and perfect for making smaller batches too! Works with almost any bowl, pot, or wide-mouth jar, and immersion blenders can even be used in an Instant Pot!
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Tips for the Best Creamy Balsamic Vinaigrette
- Use high-quality balsamic vinegar: The flavor of the dressing depends heavily on the quality of the vinegar. Opt for a well-aged balsamic for the best taste.
- Use high-quality olive oil: There is a BIG difference between olive oil types, with pomace and “lite” being the worst. But if it doesn’t say “extra virgin” you’ll be getting chemicals used for extraction in addition to branches and leaves along with those olives resulting in a bitter, sour taste. Learn more in my comprehensive guide to olive oil.
- Adjust to your preference: If you prefer a sweeter dressing, add more honey or maple syrup. For more tang, increase the amount of balsamic vinegar.
- Emulsify properly: Whisking the olive oil in slowly is key to achieving a smooth, emulsified dressing.
- Storage: Store the dressing in an airtight container in the refrigerator for up to one week. Shake well before each use.
- Dairy-free option: Substitute the Greek yogurt with a dairy-free alternative or use extra mayonnaise for a creamier texture.
Serving Suggestions
- Drizzle over fresh greens or roasted vegetables for a flavorful salad.
- Use as a marinade for chicken, beef, or tofu to add a rich, tangy flavor.
- Spread on sandwiches or wraps for an extra creamy kick.
Substitutions and variations
Sweetness
Store-bought balsamic dressings often pack a sugary punch. Some even list sugar as the second item on their ingredient labels!
If you’ve got a sweet tooth, feel free to add more sugar than this recipe calls for. It’s your dressing, after all!
You can adjust the sweetness to match those bottled versions. Or make it even sweeter if that’s what you like. The beauty of homemade dressing is that you’re in control. Want it sweeter? Go for it! Prefer it less sweet? That’s fine too.
Just taste as you go and find the perfect balance for your taste buds.
Thickness
Want to change up the texture? No problem! This dressing is easy to customize.
If you like it thick and creamy, just add a bit more mayonnaise. It’ll give you that rich, smooth feel. Prefer it runnier? A little water will do the trick. Just add a splash at a time until you get the consistency you want.
It’s all about what you like. Play around with it. You might surprise yourself with what you come up with! Remember, cooking is all about experimenting. Don’t be afraid to tweak things to suit your taste.
Fresh herbs
Like fresh herbs? Feel free to use them instead of dried ones. About a tablespoon should do the trick.
Not a fan of herbs? No worries! You can skip them altogether. The dressing will still taste great without that herby kick. It’s all about making it your own. Some folks love the herb flavor, others don’t. Either way, this dressing is super flexible.
Try it both ways if you’re not sure. You might find you like it with herbs one day and without the next. That’s the fun of cooking – you get to experiment!
Remember, there’s no right or wrong here. It’s all about what tastes good to you.
Vegan
To make this vegan, avoid honey (maple syrup is fine as is agave nectar). Then use vegan non-dairy yogurt, mayo, or sour cream in place of the regular mayo or yogurt.
Keto
To make this vegan, avoid any sweetener other than powdered or liquid stevia. Then you will also want to use balsamic vinegar sparingly as balsamic vinegar is not great for keto.
The best balsamic vinegar substitutes to use in addition to or instead of, include:
- Apple cider vinegar
- White wine vinegar
- Lemon juice
Storage Tips
This dressing is a champ at staying fresh! Once you’ve mixed it up, pop it in the fridge. It’ll keep for about five days.
Just make sure to use a container with a tight lid. I’m a big fan of small mason jars for this. They’re perfect for dressings! Don’t worry if it looks a bit weird after sitting. That’s normal. The ingredients might separate a bit.
Just give it a good shake before you use it. Or whisk it for a few seconds. It’ll be good as new! This way, you can make a batch and use it all week. How’s that for easy meal prep?
CLICK HERE to see my favorite storage jars on Amazon for homemade salad dressing!
Final Thoughts
This easy recipe for Creamy Balsamic Vinaigrette is a game-changer. It’s quick to make and tastes amazing.
You’ll never want to buy store-bought dressing again. The creamy texture and tangy flavor will jazz up any salad. It’s also great as a marinade or dip.
Best of all, you can whip it up in just minutes. No fancy equipment needed – just a bowl and whisk. The ingredients are simple and likely already in your kitchen.
Remember, homemade is always better than store-bought. You control the ingredients and can adjust to your taste. Plus, it’s cheaper in the long run.
So next time you need a salad dressing, give this recipe a try. Your taste buds will thank you. Happy whisking!
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