Balsamic vinaigrette

A versatile vinaigrette with a touch of sweetness – so much better and healthier than store-bought salad dressings. I make a jar at a time and use it on everything – salads, sandwiches, drizzled over grilled vegetables. Also makes a fantastic holiday or hostess gift.


  • 2 tablespoons honey
  • 1 tablespoon dijon mustard (whole grain dijon is also great if you have it)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil
  • 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)


  1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
  2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
  3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.

Makes approximately one cup of vinaigrette.


  • If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Here’s the link back to the post and pictures: Balsamic vinaigrette.

sk 2 December 2010 at 4:20 pm

Just made my first batch of the vinairgrette!!!! Tastes great 🙂
Thanks for the recepie-


cg 2 December 2010 at 4:27 pm

yay! that’s awesome. thanks for letting me know it worked out for you. =)


SHARICE 19 December 2010 at 11:23 am

Thank you so much for sharing all these wonderful ideas and recipes! I made the balsamic vinaigrette for christmas gifts this year…so easy to do and tastes so good! Mahalo Plenty!


cg 19 December 2010 at 11:27 am

that’s awesome, sharice! i just made 12 pints – 6 quarts! – yesterday. yikes. we’re encouraging the world to eat more salad. =P mele kalikimaka to you!


Aly ~ Cooking In Stilettos 26 October 2011 at 2:10 pm

This is definitely going to be made this weekend 🙂 Thanks for the recipe!


Brittany 24 December 2011 at 11:40 am

Just made this to use for our salad for Christmas Eve dinner. Also making your green beans and feta and using this vinaigrette for that too! Awesome work!


cg 24 December 2011 at 12:16 pm

thanks, brittany! i made my dressing yesterday for christmas eve salad and green beans too. =) happy holidays, and thanks for taking the time to share back!


Bonnie M. 6 November 2012 at 3:11 pm

Can this salad dressing be canned using the conventional hot water bath method? Thank you.


cg 7 November 2012 at 12:42 am

hi bonnie – i can’t find a clear answer on that. in general, canning is used to store fresh fruits and vegetables beyond their growing season. home canning of anything that includes oil raises botulism alarms. this recipe does have fresh garlic, which would be the bacteria risk. i think perhaps if you wanted to gift vinaigrette, substituting powdered garlic would be safest. but you’d still want to tell recipients to store it in the refrigerator. hope that helps?!


Bonnie M. 7 November 2012 at 12:59 am

Thanks, Chinese Grandma! Yes, it helps. If I give Christmas gifts of your vinaigrette, I will credit you and specify refrigeration. I guess store-bought dressings contain preservatives. Take care.


cg 7 November 2012 at 8:30 am

hi bonnie – botulism is a very slow-developing toxin, which is why we only see it in canned goods. but vinegar and honey are both natural preservatives, so the vinaigrette is ok at room temperature for a day or so. you don’t need to worry about rushing it into refrigeration immediately after making it or gifting it. homemade vinaigrette makes a fantastic gift, people always love it!


Cheryl 12 May 2013 at 1:49 pm

I’m trying to like Balsamic vinegar, but made this & just too tart ! Should I add more honey ? I like this dressing in restaurants, but not when I make it !


cg 13 May 2013 at 1:45 am

hi cheryl – yes, try more honey. the thing with recipes is that not all ingredients are created equal. so your vinegar may be sharper than mine, or your mustard. so go ahead and add more honey and see if that helps. thanks so much for trying the recipe!


Nani Williams 1 July 2013 at 1:58 pm

I am a Type 2 Diabetic and I control it with my diet (so far). My questions is this, the sugar, is there a way to cut the sugar out? Whether it is the Balsamic Vinegar or adding more sweetness. I was looking to try using either the Splenda or the Agave. Please let me know, thanks


cg 3 July 2013 at 11:33 am

hi nani – i would try a bit of agave in place of the honey. you could also leave it out, but between the vinegar and the mustard it’s helpful to have a little sweet to counteract the sharpness. hope that helps!


susan rosen 31 March 2014 at 1:49 pm

Hi Nani,
Do you use stevia extract? It is a natural sweetener that does NOT spike my diabetic family members’ blood sugar. I hope it helps!


Nani Williams 5 July 2013 at 12:48 pm

Thank you, I will try it and let you know how it works out.


Stephanie 27 December 2013 at 11:08 am

This was perfect! Thank you! I will make this for years to come.


cg 7 January 2014 at 2:46 pm

hi stephanie – so glad you liked it! it really is very versatile. appreciate you sharing back!


ak 27 August 2014 at 7:52 am

This has become one of our family favorites! Thanks so much for sharing!


cg 30 August 2014 at 4:57 pm

hi ak – yay, love hearing that!


janetjean 18 June 2015 at 11:06 am

Love the recipe! Use it all the time now! Thanks for sharing it!


cg 18 June 2015 at 12:55 pm

hi janetjean – so happy to hear it! thanks for sharing back. =)


Cathy 23 March 2016 at 6:10 am

This is the best ever….THANKS


cg 1 April 2016 at 12:10 pm

hi cathy – thanks for the props, and so glad you enjoy it!


Aline 12 December 2016 at 3:51 pm

This is my favorite salad dressing ever! Been making it for years now! Thank you!


cg 17 December 2016 at 4:37 pm

hi aline – thank you so much for letting me know! so nice of you to share back. happy holidays!


Susan 19 June 2017 at 2:04 am

I’ve just made this dressing and it’s delicious!! Thanks so much for sharing it with us.


cg 2 July 2017 at 3:08 pm

thank you susan – so glad you liked it!


Linda 26 July 2017 at 10:49 am

I now have a new favorite salad dressing!!! Thank you for the recipe!


cg 26 July 2017 at 1:16 pm

hi linda – yay success! thanks so much for letting me know. 🙂


mary 6 September 2017 at 2:54 pm

Excellent tasting and easy to make.
Thanks so much. Made this to go with a field greens, granny smith apple and gorgonzola salad.


Linda 3 December 2017 at 4:07 pm

I have a question for you. How can I keep the oil blended with the rest of the ingredients? The oil always ends up on top after I refrigerate it.


Eleanor C. 24 February 2018 at 12:35 pm

Which balsamic – White or dark, or does it matter?


cg 24 February 2018 at 1:25 pm

hi eleanor – i use the regular (dark) but white will work too. thanks for asking!


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