Homemade Creamy Balsamic Dressing
This homemade creamy balsamic dressing is tangy-sweet, garlicky, and perfectly emulsified with Dijon and good olive oil. Ready in minutes and delicious on salads, roasted vegetables, and grain bowls.
Equipment
- small mixing bowl
- Whisk
- Measuring cups and spoons
- Garlic press or knife
- Mason jar with lid (optional)
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 2 garlic cloves minced
- 1/4 cup heavy cream or Greek yogurt for a lighter option
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian herbs optional
Instructions
- In a small bowl, whisk together the minced garlic and Dijon mustard.
- Add the balsamic vinegar and whisk until the mustard fully dissolves into the vinegar.
- While whisking constantly, slowly drizzle in the olive oil to emulsify until the dressing looks creamy and cohesive.
- Whisk in the honey, heavy cream (or Greek yogurt), salt, black pepper, and Italian herbs (if using) until smooth.
- Taste and adjust: add a pinch more salt for balance, more honey for sweetness, or a splash of water to thin as needed.
- Transfer to a jar and rest for at least 30 minutes for best flavor. Shake or whisk before serving. Refrigerate up to 2 weeks.
Notes
Storage: Keep refrigerated in a sealed jar up to 2 weeks; the dressing may thicken and separate—shake well before using. If the olive oil firms up in the fridge, let the jar sit at room temperature about 10 minutes, then shake. To thin, whisk in water 1 tablespoon at a time. Using a higher-quality, aged balsamic makes the flavor smoother and less harsh.
Nutrition
Calories: 85kcal | Protein: 0.2g | Saturated Fat: 1.5g | Cholesterol: 5mg | Sodium: 95mg