About this recipe
This is my go-to balsamic vinaigrette! 👏 It’s tangy, smooth, and a bit garlicky, with just enough Dijon mustard to bring everything together. Unlike most store-bought bottles (which usually sneak in sugar, gums, or preservatives 😖), this one is made with whole ingredients you already have at home.
You can use it as a quick salad dressing, drizzle it over roasted vegetables, or even as a marinade for chicken, tofu, or mushrooms. Once you try it, you’ll never want to go back to store-bought. That´s my promise to you.
Why you will love this recipe
- Quick & easy – ready in 5 minutes with no blender.
- Customizable – make it creamy, sweeter, or more herby.
- Naturally healthy – no refined sugars or preservatives.
- Diet-friendly – vegan, gluten-free, and low-carb.
- Multi-use – works as a salad dressing, marinade, or drizzle.
Ingredient notes
- Balsamic vinegar: Choose a good one with only grapes + vinegar on the label. Aged balsamic is thicker and sweeter.
- Olive oil: Extra virgin gives the richest flavor.
- Dijon mustard
- Garlic: One small clove adds bite; roasted garlic gives a sweeter, mellower flavor.
- Salt + pepper
- Optional add-ins: Maple syrup or honey for sweetness, dried oregano or basil for an herby kick.
Tips for buying the best balsamic vinegar
Look for the “aceto balsamico traditional” label, which guarantees that the balsamic vinegar has been made traditionally, with strict production standards.
Check the label for ingredients; good-quality balsamic vinegar should have only two ingredients – grapes and vinegar. ⚠️ Be wary of balsamic vinegar containing added sugars, caramel color, or other additives, which can be non-vegan.
Check the viscosity: Good balsamic vinegar is thicker and more syrupy than other kinds of vinegar.
A good balsamic vinegar is typically aged for at least 12 years. The older the vinegar, the richer and more complex the flavor.
If possible, taste the balsamic vinegar before you buy it. A good-quality balsamic vinegar should have a balanced sweet and sour taste with caramel, fruit, and oak notes.
How to make balsamic vinaigrette (3 ways)
- Classic whisk method
In a small bowl, whisk together Dijon mustard, pressed garlic, and balsamic vinegar. Slowly stream in olive oil while whisking until smooth and emulsified—season with salt and pepper. - Mason jar shake method
Add all ingredients to a jar with a tight lid. Shake vigorously until the vinaigrette looks thick and blended.
Variations
- Creamy balsamic vinaigrette – whisk in 2 tbsp Greek yogurt (or cashew cream for vegan).
- Sweet balsamic vinaigrette – add 1 tsp maple syrup or honey.
- Italian balsamic vinaigrette – add ½ tsp dried oregano and basil.
Home-cook to home-cook tips
- Use the classic 3:1 oil to vinegar ratio, then adjust. For a tangier bite, try 2:1.
- Don’t worry if it separates in the fridge — just shake before serving.
- Roast your garlic for a subtle, sweeter flavor.
- For kids, a touch of maple syrup balances the acidity.
- As a marinade, 30 minutes is enough for tofu, mushrooms, or chicken.
Frequently asked questions
Healthy Balsamic Vinaigrette
Equipment
- jar
- Bowl
Ingredients
- 1 clove garlic pressed
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil or avocado oil
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ¼ tsp black pepper
Instructions
- In a small bowl, whisk together Dijon mustard, garlic, and balsamic vinegar.
- Slowly stream in olive oil while whisking until smooth.
- Season with salt and pepper. Taste and adjust if needed.
- Store in a jar with a lid, shake before using.
Notes
- Lasts 5–7 days in the fridge.
- Add 1 tsp maple syrup or honey for sweetness.
- For creamy vinaigrette, whisk in 2 tbsp Greek yogurt or cashew cream.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨