With its rich and tangy flavor, it will be your go-to dip, sauce, and dressing all year long! Simple to make and ready in minutes, this recipe is a winner!
An Easy Dressing or Marinade
This is an balsamic dressing with tangy homemade flavor. Five ingredients and five minutes are all you need. This recipe has no additives or preservatives like commercial brands and is so easy to make!
Ingredients for Homemade Balsamic Vinaigrette
‘Foundation’ dressings require an acid, a fat, and an emulsifier to keep them from separating. Vinegar, oil, mustard, and honey are good basics for any vinaigrette. Balsamic Vinegar – Most commonly used, balsamic vinegar has a bold tangy flavor and white or dark balsamic will work in this recipe. Oil – Use a neutral oil like vegetable oil, canola, or regular/light olive oil (Extra Virgin might be too strong in flavor for this dressing. Sweetener – Honey or maple syrup sweeten this dressing but they also help keep it from separating. Seasonings – Dijon mustard adds great flavor and it also is an emulsifier (keeps the dressing together). Stone ground also work and feel free to mix in some Italian herbs, or a dash of soy sauce for a more umami flavor.
How to Make Balsamic Vinaigrette
Ways to Use Balsamic Vinaigrette
Balsamic adds next-level umami flavor to so many foods, it’s a must-have in the kitchen!
As a marinade: Brush onto grilled vegetables, chicken kabobs, and pork chops. With veggies: Balsamic vinaigrette has the perfect balance of flavor when added to a strawberry spinach salad, on bruschetta toast, or over caprese skewers. For bread: Dip homemade focaccia or artisan bread into this vinaigrette.
Storage
Store the prepared dressing in the fridge. Balsamic vinaigrette with fresh garlic should be consumed within 2 to 3 days. Switch out the fresh garlic for garlic powder and the dressing will last up to a week in the refrigerator, however. Did you make this Balsamic Vinaigrette? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
