Balsamic Vinaigrette Dressing is a bright, sweet-and-tangy salad dressing you can make in minutes with just five simple ingredients. Fresh, versatile, and easy to customize, this homemade vinaigrette will quickly replace any store-bought bottles in your fridge.
I love salads and make one almost every day, so a reliable homemade dressing is essential. Store-bought dressings are often loaded with preservatives, extra sodium, and added sugars. Making your own vinaigrette takes just a few minutes and gives you control over quality and flavor.
This balsamic vinaigrette has been a favorite for years: it balances the sweetness of balsamic and maple syrup with the savory tang of Dijon mustard and a touch of fresh lemon juice to lift the flavors.
Why you’ll love this recipe:
- Bright, sweet, and tangy—far fresher tasting than most store-bought dressings.
- Only five main ingredients and simple pantry swaps make it very flexible.
- Ready in under five minutes and easy to store for quick meal prep.
Recipe ingredients
- Olive oil – extra virgin gives the best flavor.
- Balsamic vinegar – the main flavor, so choose a quality bottle you enjoy.
- Dijon mustard – adds depth and helps emulsify the dressing.
- Fresh lemon juice – optional but brightens and balances the vinaigrette.
- Maple syrup – for gentle sweetness; honey works as an alternative.
- Salt and pepper – to taste.
See the recipe card below for exact ingredient amounts and full directions.
How to make balsamic dressing
Homemade balsamic vinaigrette is incredibly straightforward and only takes a minute or two. It’s ideal to prepare in a small jar so you can shake it to emulsify the oil and vinegar.
Pro tip: Make a batch ahead and store it in the refrigerator so it’s ready whenever you need it.
Quick overview:
- Add all ingredients to a jar, tighten the lid, and shake vigorously until combined.
- If you prefer a creamier texture or are adding raw garlic or shallot, pulse briefly in a food processor.
- Refrigerate and shake again before serving; the dressing may thicken when cold.
Recipe FAQs
Balsamic vinegar is made from cooked-down grape must that’s fermented and aged. Traditional balsamic is concentrated and aged longer; commercial versions may blend grape must with wine vinegar. Use a balsamic you enjoy drinking on its own for the best results in a vinaigrette.
A vinaigrette is an oil-based dressing usually made from oil, vinegar, and an emulsifier such as mustard. “Dressing” is a broader term that includes both oil-based vinaigrettes and creamy styles like ranch or Caesar.
Yes. Homemade vinaigrette should be refrigerated. It may thicken or become cloudy when cold—just bring it to room temperature briefly and shake well before using.
Stored in an airtight container in the refrigerator, this vinaigrette will keep for up to two weeks.
Serving suggestions
This dressing pairs beautifully with leafy green salads and fruit-forward salads. Try it with:
- Fig and arugula salad with goat cheese and walnuts
- Baby lettuces with raspberries, dried cranberries, and feta
- Spring mix with fresh vegetables and toasted seeds
- Strawberry panzanella or other berry-forward salads
- A classic tricolore salad with bitter greens and shaved Parmesan
Recipe notes
- Make ahead: Prepare a jarful and refrigerate for up to two weeks.
- To vary the flavor, add minced garlic, shallot, or fresh herbs. For raw aromatics, blend briefly for a smooth texture.
- Allow the dressing to come to room temperature before serving and shake well to re-emulsify.
More salad dressing recipes you’ll love:
- Champagne vinaigrette
- Citrus vinaigrette
- Greek salad dressing
- Greek yogurt ranch
- Lemon vinaigrette
- Honey mustard dressing
- Italian dressing
- Red wine vinaigrette
- Raspberry vinaigrette
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Balsamic Vinaigrette Dressing
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar (use a good quality balsamic)
- 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Place all ingredients into a small jar and seal with a lid.
- Shake vigorously until the oil and vinegar emulsify and the dressing is well combined.
- Taste and adjust salt and pepper as needed. Serve immediately or refrigerate.
Notes
- Pro tip: Prepare a batch ahead to keep on hand for quick salads.
- Add garlic, shallots, or fresh herbs to vary the flavor. If using raw aromatics, pulse the dressing in a food processor for a smoother result.
- Store in an airtight container in the refrigerator for up to two weeks.
- The dressing will thicken when cold; bring it to room temperature briefly and shake before using.
Nutrition
Serving: 1 tablespoon • Calories: 78 kcal • Carbohydrates: 1 g • Fat: 8 g • Saturated Fat: 1 g • Polyunsaturated Fat: 7 g • Sodium: 58 mg • Sugar: 1 g
Nutrition is estimated and provided for informational purposes only.