white balsamic vinaigrette
Making white balsamic vinaigrette is as easy as it gets, and the best part? You only need a handful of fresh ingredients! Each one plays a key role in balancing the flavors, so let’s break them down in a fun way.
Ingredients
- ¼ cup white balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 small garlic clove minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Mix the base ingredients – In a small bowl, combine the white balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk them together until everything is fully blended. This step helps dissolve the salt and evenly distribute the flavors.
- Slowly add the olive oil – While whisking continuously, slowly drizzle in the olive oil. This technique helps emulsify the dressing, creating a smooth, rich texture. If you add the oil too fast, the dressing might separate.
- Shake it up – Want an easier method? Pour everything into a mason jar, secure the lid, and shake it vigorously for about 30 seconds. This method is quick and fun!
- Taste and adjust – Give the vinaigrette a taste. If you want more sweetness, add a bit more honey. Need extra tang? A splash of vinegar will do the trick. Adjusting the flavors to your preference makes all the difference.
- Let it rest – If possible, let the dressing sit for 10 minutes before using it. This allows the flavors to meld together, making it even tastier.
Notes
Want to make your vinaigrette even better? Here are a few handy tricks:
- Use a blender for extra smoothness – If you want an ultra-creamy vinaigrette, blend everything together in a small food processor or with an immersion blender.
- Make it ahead of time – This vinaigrette actually tastes better after a few hours! Make it in advance and let the flavors develop.
- Store it the right way – Always keep it in an airtight glass container to maintain freshness. Plastic can absorb flavors and alter the taste over time.
- Fix a separated vinaigrette – If your dressing separates in the fridge, just shake it up or whisk it again before using. A little extra mustard can help it stay emulsified longer.