My easy homemade vinaigrette is a recipe that I use with lots of my salads, if you haven’t noticed that I make it all the time.
In general, it is my go-to dressing whenever I am not preparing a lemon tahini dressing, but since it is so simple, so versatile, and has so many options for tweaking, I thought I would devote a post to it.
With this recipe, Apronese believes that you will use it in many everyday dishes
Make a note of this recipe, because it will serve you very well in the future.
Are Balsamic Vinegar and Balsamic Vinaigrette the Same Thing?
The first thing you need to remember is that balsamic vinegar is not the same as balsamic vinaigrette, a distinction which many new cooks are confused about.
Now that we have cleared up that matter, it’s time to move on. Balsamic vinegar is a key ingredient in balsamic vinaigrette, which is essentially a salad dressing based on oil and vinegar.
Can It Be Stored for a Long Time?
There are no stabilizers or preservatives in this homemade dressing, so it should be kept in the refrigerator for a maximum of four to five days.
It has been known that fresh garlic and dried herbs contain natural yeasts and molds that can cause spoilage.
Therefore, I’ve decided to make this recipe in a small amount, about 3/4 cups, so you should not be left with much leftover or waste.
What’s the Best Way to Serve It?
The salad dressing that I am going to share with you is the one that I use frequently as well as make variations of this basic recipe on a regular basis.
I have used this balsamic vinaigrette in several recipes over the past couple of years, including this Big kale pasta salad, Autumn kale and apple salad, Tomato mozzarella pasta salad, Grilled vegetable pasta salad with balsamic vinaigrette, and Spinach and orzo salad with balsamic vinaigrette.
Make Your Own Balsamic Vinaigrette
For those of you who are interested in customizing their balsamic vinaigrette, here are a few options:
- If you omit the mayo, you will create a lighter, thinner balsamic vinaigrette that won’t be as thick
- Adding grated Parmesan cheese will enhance the flavor of the dish
- You can substitute minced shallots for minced garlic in order to achieve a milder taste by using minced shallots
- Make the vinaigrette even sweeter by adding some honey to it
- This dressing goes well with fresh herbs if you have any on hand. If you do not have fresh herbs, you can also use oregano.
Dijon Is a Must-try
As a matter of fact, most people do not like the taste of Dijon mustard, but they often wonder whether they should use it in my dressing recipe because it plays such an important role in vinaigrettes.
Dijon mustard is a molecular component that can bond with both water and oil, a property that makes it an emulsifier.
You should be aware that this ingredient keeps your dressing from separating immediately after stirring it, so don’t worry; the amount is so small that you won’t be able to taste the Dijon taste.
Try these other homemade dressing recipes:
- Lemon Tahini Dressing
- Tomato Basil Vinaigrette
- Sesame Ginger Dressing
- Creamy Avocado Dressing
- Homemade Italian Dressing
- Homemade Ranch Dressing
Recipe for Balsamic Vinaigrette
There are several ways to customize this homemade balsamic vinaigrette in order to suit your taste! It is perfect for all your green salads and pasta salads, and you can make it to suit your palate.
Prep Time: 5 mins/ Total Time: 5 mins
Servings: 6 2 Tbsp each
- 1/3 cup olive oil ($0.55)
- 3 Tbsp balsamic vinegar ($0.41)
- 2 Tbsp mayonnaise ($0.17)
- 1/2 Tbsp Dijon mustard ($0.09)
- 1 clove garlic, minced ($0.08)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp salt ($0.01)
- freshly cracked black pepper ($0.02)
- You can mix all of the ingredients in a jar, bowl, or blender and shake it, whisk it, or pulse it until the ingredients are well combined and smooth. Then, close the jar or bowl or use a blender to blend the ingredients until they are smooth.
- If you want to refrigerate the dressing for up to five days, let it sit for five to ten minutes to fully blend the flavors.
Serving: 2 Tbsp ・ Calories: 148.77 kcal ・ Carbohydrates: 1.58 g ・ Protein: 0.1 g ・ Fat: 15.67 g ・ Sodium: 185.57 mg ・ Fiber: 0.07 g
The nutritional values shown here are only estimates. Please see our full nutrition disclaimer .
Balsamic Vinaigrette: How to Make It – Step by Step Photos
There was a great deal of criticism on this recipe, as it was quick and low on ingredient quality. However, I am convinced that it is a salad dressing you should certainly make.
I recommend that you pick a balsamic vinegar that is not overly sweet, and that is something that tastes well, too.
This dressing will taste great when it is made when cooked with a bit of balsamic vinegar, 2 tablespoons mayonnaise, 1/2 tablespoon Dijon mustard, one clove of minced garlic, 1/2 heaping teaspoon of dried basil, 1/4 teaspoon of salt, and a freshly cracked peppercorn for garnish.
It will take other five to ten minutes for the flavors to blend, so feel free to shake the jar, blend with the blender, or whisk while it’s in a bowl, until all the ingredients are combined.
After that, close up the jar and shake vigorously for 5 to 10 minutes, or whisk with the bowl to blend. Once that has happened, serve immediately or refrigerate for up to five days.
It’s fast and convenient, isn’t it, only 5 minutes, only 5 minutes, but we had a delicious and easy Vinaigrette.
Apronese believes that, with the simple and quick recipe, plus the ingenuity of the sisters, it is not too difficult to create more interesting recipes. If so, please comment to let everyone know about those new recipes.
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