If you get your dressing right, your salads can never be boring. This easy balsamic vinaigrette with pantry staples and no added nasties like preservatives, is my go-to salad dressing. In my opinion, everyone needs a dressing that is all-purpose. And this vinaigrette with the goodness of balsamic vinegar hits all the sweet spots.
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Because this is such a simple, no-brainer recipe, I recommend that you put this together just before serving the salad. If you are keen on a make-ahead version, check that out under the ‘VARIATIONS’ column.
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For me, a salad dressing should be a combination of something sweet, sour, pungent and spicy. And they should be put together in the right ratios, for the salad to actually shine through.
In that context, this healthy vinaigrette is just what you need. Here’s why-
- It’s versatile– You can use it in many salads.
- Has only vegan ingredients.
- Can be made with or without Dijon mustard.
- You can customize it based on what you have in the pantry.
- It’s fresh, tangy, flavor-packed and remarkably yum.
Balsamic glaze vs vinaigrette
Before I share the recipe, here is a little context. Balsamic vinegar is a flavor packed vinegar that is very popular in Italian cuisine.
Made with crushed grapes, it is acidic with sweet notes. We can use this in different ways in everyday cooking.
A balsamic glaze involves just one ingredient- the vinegar itself. For making this, we cook down the vinegar till it is thick and syrupy.
However, a vinaigrette is a salad dressing that involves no cooking. In this, we simply emulsify the vinegar with other ingredients.
In conclusion, a balsamic glaze is very different from vinaigrette. They are not the same, even though both use balsamic.
Ingredients-
- Balsamic vinegar- Use good quality balsamic vinegar because this is what makes the dressing stellar.
- Maple syrup– While I prefer maple syrup for the sweetness element, you can also use agave nectar or honey (not vegan) equally well here.
- Dijon mustard- A little bit goes a long way. Don’t add more than what is mentioned here. As it is sharp and pungent, it can easily overpower the rest of the ingredients. You may also use brown mustard in place of yellow.
- Shallots– for some crunch and sweet bite.
- Garlic powder– for flavor and aroma.
- Salt and pepper
- Oregano
Variations
No mustard version
While the authentic balsamic vinaigrette uses mustard in most cases, you may want to make a version that has no mustard.
Yes, it is possible. If you are allergic to mustard or simply not a fan of the taste, you can make some vinaigrette without Dijon mustard.
To make this vinaigrette without mustard, simply skip it and proceed with the recipe. It is that simple.
Make ahead vinaigrette
Like I mentioned in the beginning, I recommend that you put this together just before serving. However, if you are keen on making it ahead of time, here is what to do.
- Skip the shallots. Since shallots are a breeding ground for bacteria, I do not recommend adding them and refrigerating the dressing. Even though the vinegar will act as a preservative, I will not risk it.
- To a mixing bowl, add the vinegar, mustard, maple syrup, salt and pepper. Stir everything well using a whisk until it is combined.
- Now, slowly add in the olive oil and continue to whisk vigorously until the mixture is thoroughly emulsified.
- Add in the garlic powder and oregano.
- Mix well.
- Store in a Mason jar with the lid on, in the fridge for a week.
Five ingredient basic vinaigrette
To make the most basic version of this dressing, simply combine good quality balsamic, olive oil, mustard along with salt and pepper.
Whisk thoroughly to emulsify. Alternatively, you can place all the ingredients in a salad dressing shaker or a small Mason jar. Shake the jar vigorously.
Store this for up to 10 days in the fridge in a sterilized Mason jar with the lid on. Use as required.
No added sugars version
Aged balsamic vinegar is naturally sweet. Technically, you don’t need any added sugars like honey, maple syrup or agave for this dressing.
To make this a healthier, sugar free dressing, skip the maple syrup and proceed with the recipe.
No oil Balsamic dressing
Did I surprise you with this one? Yes, this is possible. And I love this version. You can use this as a dip, marinade or as a sauce for stir-frying.
Combine 6 tbsp Balsamic vinegar, 3 tbsp Dijon mustard and 2 tbsp maple syrup along with 1 tsp nutritional yeast, 1 tsp dried oregano, 1/2 tsp sea salt and 1 tsp freshly cracked black pepper in a 12 oz mason jar.
Screw the lid on and shake the jar vigorously until all the ingredients are well-incorporated.
Recipe Notes
- Use high-quality balsamic. You want to look for aged balsamic vinegar that comes in small bottles. The ones that come in large cans are more acidic and can alter the taste completely.
- My personal favorite Balsamic is Aged Balsamic from Modena. It is expensive but worth the spend.
- Adding shallots and garlic powder is optional.
- You can also add Italian seasoning mix or other dried herbs like thyme, basil along with the dried oregano.
- There are two ways to make a vinaigrette. The first one is where we place all the ingredients in a jar and shake it rapidly until all the ingredients are well-incorporated. The second one is the emulsification method. I prefer the first since it is easier.
- You can also make the same vinaigrette with other types of vinegar. Apple cider vinegar and red wine vinegar are great options. When using ACV, you may see some separation. Just shake it all up a few times and you will be good to go.
- This recipe can easily be doubled or tripled. Use a measuring cup to measure all your ingredients for best results.
How to store?
Store the vinaigrette in a clean and sterilized mason jar, with the lid on, in the refrigerator. This keeps well for 8 to 10 days in the fridge. Always use clean and dry spoons while handling this.
Method
Prep work
Peel and mince shallots. Measure out all the ingredients.
How to make this vinaigrette?
Shake the jar method
This recipe makes 3/4 cup of vinaigrette. Since we want a lot of moving space while we shake the jar, I recommend using a bigger Mason jar. This allows better incorporation.
Place all the ingredients in a 12 oz mason jar. Shake the jar rapidly until all the ingredients are well incorporated.
Use a sterilized jar to do this. That way, you can use the same mason jar for storing the dressing as well.
Emulsification method
Place the mustard, maple syrup and balsamic in a mixing bowl. Use a whisk to mix it all up. Now, slowly pour in the extra virgin olive oil, while rapidly whisking the mixture using a balloon whisk.
Continue to whisk the mixture until it is thoroughly emulsified. Once done, add the minced shallots, salt, pepper and oregano. Whisk a few times to mix them all up.
Blender method
Choose a small blender jar for doing this. Easy clean-up and better mixing.
Try this for a quick vinaigrette. Place all the ingredients except the minced shallots in a blender jar.
Blend everything on high speed for 1 minute. When done, stir in the minced shallots. Transfer to a sterile Mason jar and refrigerate.
Healthy Balsamic Vinaigrette
Equipment
- 1 12 oz Mason jar or a large mixing bowl
- 1 Balloon whisk
Ingredients
- 1/2 cup Balsamic Vinegar refer recipe notes
- 1/4 cup Extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tsp Maple syrup
- 1 tbsp minced shallots
- 1 tsp garlic powder
- 1 tsp freshly cracked black pepper
- 1/2 tsp dried oregano
- 1/2 tsp Sea salt or to taste
Instructions
Shake the jar method
- Since we want a lot of moving space while we shake the jar, I recommend using a bigger Mason jar. This allows better incorporation.
- Place all the ingredients in a 12 oz mason jar.
- Shake the jar rapidly until all the ingredients are well incorporated.
Emulsification method
- Place the mustard, maple syrup and balsamic in a mixing bowl.
- Use a whisk to mix it all up.
- Now, slowly pour in the extra virgin olive oil, while rapidly whisking the mixture using a balloon whisk.
- Continue to whisk the mixture until it is thoroughly emulsified.
- Once done, add the minced shallots, salt, pepper and oregano.
- Whisk a few times to mix them all up.
Blender method
- Choose a small blender jar for doing this.
- Try this for a quick vinaigrette. Place all the ingredients except the minced shallots in a blender jar.
- Blend everything on high speed for 1 minute.
- When done, stir in the minced shallots.
- Transfer to a sterile Mason jar and refrigerate.
Notes
- Use high-quality balsamic. You want to look for aged balsamic vinegar that comes in small bottles. The ones that come in large cans are more acidic and can alter the taste completely.
- My personal favorite Balsamic is Aged Balsamic from Modena. It is expensive but worth the spend.
- Adding shallots and garlic powder is optional.
- You can also add Italian seasoning mix or other dried herbs like thyme, basil along with the dried oregano.
- There are two ways to make a vinaigrette. The first one is where we place all the ingredients in a jar and shake it rapidly until all the ingredients are well-incorporated. The second one is the emulsification method. I prefer the first since it is easier.
- You can also make the same vinaigrette with other types of vinegar. Apple cider vinegar and red wine vinegar are great options. When using ACV, you may see some separation. Just shake it all up a few times and you will be good to go.
- This recipe can easily be doubled or tripled. Use a measuring cup to measure all your ingredients for best results.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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Wish this had a pinteresr save button with the recipe. Recioe looks good.
Hey Liz, here is the pinterest link if you are interested- https://www.pinterest.com/pin/140526450868527969/
You can also use the share button at the far left bottom (an icon that looks like <) to pin.