Ingredients
Vinaigrette Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 teaspoon kosher salt (use less if using table salt)
- 1/2 teaspoon black pepper
- 3 small garlic cloves (or 2 large cloves)
- 3/4 cup extra virgin olive oil
Instructions
- Prepare Ingredients: Gather all the ingredients except the olive oil to add to a blender—this includes balsamic vinegar, fresh lemon juice, Dijon mustard, honey, kosher salt, black pepper, and garlic cloves.
- Blend Base Ingredients: Blend these ingredients on high until smooth, approximately one minute, to create the flavorful base of the dressing.
- Emulsify with Olive Oil: With the blender running on low speed, slowly add the olive oil in a thin, steady stream through the blender lid opening to emulsify the dressing, resulting in a creamy and fully combined vinaigrette.
- Measure Yield: This process makes about 1 and 3/4 cups of creamy balsamic vinaigrette.
- Store Properly: Transfer the dressing to a mason jar or any sealed container and refrigerate for up to 3 months. Avoid freezing to maintain texture and flavor.
- Serve Suggestions: Use this vinaigrette on salads like Cobb Salad, Fancy No Chop Salad, or Basil Chicken Arugula Salad, or serve as a delicious dip for fresh vegetable trays as an alternative to Ranch dressing.
Notes
- Use fresh lemon juice for the best flavor impact.
- Adjust salt according to the type used—kosher salt is preferred for seasoning balance.
- The dressing keeps well refrigerated for up to three months.
- Do not freeze the vinaigrette, as this can affect texture and taste.
- For a more garlicky kick, increase the garlic cloves slightly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
