Salad dressings are a great thing to start making yourself. Not only will you save money, but the flavor is so much better with fresh ingredients, and you can avoid vegetable oils and additives.
This balsamic vinaigrette is one of my favorite homemade salad dressings and it is incredibly easy to make at home.
Balsamic vinegar was an acquired taste for me and a love story. I didn’t like it at all when I was younger, and now it is one of my favorite foods. It also has an incredibly unique history.
True balsamic vinegar is aged for at least 12 years. It is made from unfermented cooked grape must, a thick reduction of white grape juice. It is aged in up to five different types of barrels, many of which are older than half a century themselves. It can only be produced in the Modena and Reggio regions of Italy.
Balsamic vinegar that is made following these strict guidelines can obtain the label of “Aceto Balsamico Tradizionale” in Italy and is considered a prize vinegar.
Most balsamic vinegar on store shelves is made with a similar process, but aged for a shorter time. They also are made with a grape juice reduction, but is only aged for at least 3 years. This type of balsamic vinegar is easier to find in most places.
Some products labeled as “balsamic vinegar” in stores are really just cider vinegar or other inexpensive vinegars that have been colored to look like real balsamic vinegar. Check labels and look for a higher quality brand to avoid these, as some can contain artificial colors and flavors.
Balsamic Vinaigrette Recipe
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- 1 clove garlic (minced)
- 1 tsp Dijon mustard
- 1 TBSP honey
- ½ tsp salt
- ½ tsp pepper
- 1 tsp basil
- Combine all ingredients in small jar, cap, and shake until mixed.
What is your favorite type of salad dressing?
Discussion (5 Comments)
made your dressing and loved it but when i refrigerated it came out clumpy the next use. was it supposed to be like that
Love your site and just joined!
Do I need to refrigerate the balsamic vinagarette or it’s ok left out for how many days/weeks?
Thank you so much!!
I would refrigerate it. So glad you’re here! 🙂
My favorite dressing is 1000 Island. I usual make it myself with Just Mayo, ketchup, relish and a squirt of fresh lemon juice. =9
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I have been using Annie’s Naturals Shitake Sesame Vinaigrette for years, and I’m just now realizing the ingredients contain soy, soy sauce, and canola oil. uh oh! Can’t use my fave dressing anymore! I’m going to try this recipe. I may add in some shitake mushrooms and sesame seeds.