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Homemade balsamic vinaigrette in glass dressing jar with a spoon and lemon wedge on the side.

Your New Favorite Balsamic Vinaigrette

Learn how to make a restaurant-style balsamic vinaigrette that is sharp, garlicky, and perfectly emulsified with ease.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5 minutes
Total Time 5 minutes
Course Salad Dressings
Cuisine American
Servings 12 (1 oz each)
Calories 143 kcal

Equipment

Ingredients
  

  • ¾ cup balsamic vinegar of Modena I love this for its consistency and balanced acidity
  • 2 tablespoons lemon juice fresh or bottled (bottled is a bit sharper, which I like here)
  • 1 tablespoon Dijon mustard I use Grey Poupon
  • 1 tablespoon capers finely chopped
  • 1 tablespoon fresh garlic roughly chopped (about 2 fat cloves)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup oil blend of ½ cup extra-virgin olive oil + ¼ cup neutral oil such as canola or sunflower

Instructions
 

Personal Blender Method (Easiest + Recommended):

  • Add all of the ingredients to a personal blender. Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust seasoning as needed.

Blender or Food Processor Method:

  • Combine balsamic vinegar, lemon juice, Dijon mustard, garlic, capers, herbs, honey, salt, and pepper in the bowl or pitcher. Pulse 10 times to combine.
  • With the motor running, slowly and steadily, drizzle in the oil through the feed tube or lid opening. Blend until smooth and creamy, about 20–30 seconds. (The steady speed helps break down the oil droplets evenly for a perfect emulsion.). Taste and adjust seasoning as needed.

Notes

  • The dressing should coat the back of a spoon when it’s properly emulsified.
  • Keeps up to 2 weeks in an airtight container in the fridge.
  • Balsamic Vinegar of Modena: The gold standard for balanced acidity and sweetness; consistent results every time.
  • Dijon mustard: Essential for creamy texture and stability. You won’t taste the mustard, but it’s what keeps the dressing emulsified. (Swap for roasted garlic if avoiding mustard.) If you skip the mustard, the dressing may not emulsify as well. 
  • Oil blend (extra-virgin + neutral): Keeps the flavor rich but smooth.  Using all EVOO can taste bitter; the blend is perfectly balanced.
  • Not using seed oil? Use light olive oil as your base, plus a splash of EVOO for depth.
 

Nutrition

Serving: 1ozCalories: 143kcalCarbohydrates: 4gProtein: 0.2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 85mgPotassium: 28mgFiber: 0.2gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 10mgIron: 0.2mg
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