Homemade balsamic vinaigrette is very easy to make and so delicious! Any great salad has a great dressing! This recipe is a lighter version so you can enjoy the beautiful flavor of balsamic without too many extra calories from oil!
Balsamic vinegar originated in Italy. It has somewhat of a sweet finish and is a little thicker than most vinegars. The flavor of balsamic is unique and adds a lot of character to dishes! This vinaigrette is so good and vinegar forward so only a couple of tablespoons is enough to bring bursts or flavor!
Balsamic Vinaigrette Ingredients
- ½ cup of balsamic vinegar
- 3 Tablespoons of extra-virgin olive oil
- 2 Tablespoons of water
- ½ Tablespoon of dijon mustard
- ½ teaspoon of garlic powder
- ¼ teaspoon of salt
- pinch of pepper
How to make Balsamic Vinaigrette
All you need is a bowl or a jar and a little whisk or fork.
Step 1: Add all ingredients to your jar or bowl. Mix well and it's ready! You can store it at room temperature with a lid. You can also store it the fridge but note that the oil will harden so remember to take it out at least 10 min before using.
TIPS
Storage → I recommend to store at room temperature covered with a lid for up to 7 days. If you prefer to store in a the fridge, it is completely fine too but the olive oil will most likely harden so remember to take it out at least 10 minutes before using.
FAQs
Can I use flavored balsamic vinegar?
→ Absolutely! It will change the flavor but the recipe will work! I often use fig infused balsamic and others too! I like this brand, Sutter Buttes, they have many different delicious fun flavors. Others do too! Check out the vinegar aisle at your local grocery stores!
Balsamic Vinaigrette
Ingredients
- ½ cup balsamic vinegar
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. water
- ½ Tbsp. dijon mustard
- ½ tsp garlic powder
- ¼ teaspoon salt
- a pinch of pepper
Instructions
- Add all ingredients to your jar or bowl. Mix well and it's ready! You can store it at room temperature with a lid. You can also store it the fridge but note that the oil will harden so remember to take it out at least 10min before using.
Notes
Nutrition
About Priscilla, Certified Nutritionist - CPT
I'm Priscilla, a certified nutritionist and mom of two! Welcome and thank you so much for stopping by Sprinkled With Balance where you'll find mostly easy delicious and nutritious recipes, as well as some fun, a little more decadent ones sprinkled in too! My goal is to encourage and inspire you to nourish your body while fully enjoying a balanced lifestyle! I was born in Paris, France but have been living in San Diego, California...
Leave a comment