Authentic Homemade Balsamic Vinaigrette

This Authentic Homemade Balsamic Vinaigrette is what I’d call my go-to dressing. It’s the perfect addition to your thrown together salad of fresh greens. But don’t stop there. Drizzle some of this deliciousness on your roasted meats and vegetables. They will be next-level good. 

Are there a lot of ingredients needed?

Not really. Most of the ingredients are items you would normally have on hand.

• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. Of course, you could use regular olive oil or any neutral oil such as avocado oil. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Aged balsamic vinegar – Aged balsamic vinegar has a rich, complex, and syrupy texture with a balance of sweet and sour flavors, often with notes of fruit, wood, and caramel.
• Dijon mustard – Dijon is preferred over regular mustard for its more intense complex flavor profile. Adds acidity and brightness to the vinaigrette.
• Shallot – Finely minced or grated. Shallots are often used to brighten vinaigrettes because of their mild, sweet flavor that’s often described as a mix of onion and garlic.
• Fresh basil – Finely minced. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor. 
• Granulated sugar – Adds a touch of sweetness. When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
• Salt & freshly ground black pepper – To taste.

Do you need any special equipment to make this balsamic vinaigrette?

Absolutely not. If you have a bowl, a sharp knife and a whisk, you’re all set.

• Gather the minced shallots, minced basil leaves, mustard, sugar and balsamic vinegar in a medium-size bowl.
• Grab your whisk and give it a stir so that the ingredients are well combined.
• Whisk the mixture continuously as you slowly drizzle in the olive oil so that the vinaigrette stays emulsified.
• Check it out for taste and add salt & pepper as needed.

Can this Authentic Homemade Balsamic Vinaigrette be customized?

Absolutely. According to Chef Billy Parisi, the list of substitutions is considerable.

• Use your favorite neutral oil. Or a blend of them.
• Instead of Dijon mustard, swap it out with whole-grain mustard.
• If you don’t have fresh basil on hand, replace it with 1 1/2 teaspoons of dry basil.
• Don’t like the flavor of basil? Use fresh thyme or rosemary instead.
• Trying to avoid refined sugar? Replace it with agave or honey.
• If you prefer a thicker consistency, mix the vinaigrette in your blender.

Looking for ways to enjoy your Authentic Homemade Balsamic Vinaigrette?

• Dress up your next salad of fresh greens or grilled fruit.
• Use it to make these awesome dishes – Tortelloni Salad with Grilled Vegetables or Grilled Veggie Pasta Salad.
• Serve it alongside some Crowd-Pleasing Grilled Vegetables or Balsamic Roasted Brussels Sprouts with Bacon.
• Drizzle some over your next batch of Ina Garten’s Slow Roasted Tomatoes or our Greened-Up Caprese Salad.

Best way to store your Authentic Homemade Balsamic Vinaigrette…

• Transfer your vinaigrette to a glass jar with a tight fitting lid.
• Keep it in fridge where it can hang out for at least a week.
• Since this vinegar-based dressing has a high acidity content, it tends to keep well.
• If the oil and vinegar separate in the fridge, that’s normal. Just give it a hearty shake before you use it.

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