Balsamic Vinaigrette Dressing

This balsamic vinaigrette dressing only takes 5 minutes to make. It’s quick, easy and delicious.

A small jar filled with the vinaigrette with a salad in the background

I love this dressing. Christopher does too. In fact, he’s looking forward to when I make it again.

I’ll be making it tonight. I’m a sucker for a cute face.

Save This Recipe form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

That’s why I don’t make bigger batches.

I like making fresh dressing, especially for my honey.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Balsamic vinegar, olive oil, mustard, garlic and maple syrup on a table

How to make this vinaigrette dressing

All that’s in this lovely dressing is balsamic vinegar, olive oil, garlic, dijon mustard, maple syrup and salt and pepper.

That’s it!

I grab a big mixing bowl. I find it’s best when I use my shallow stainless steel mixing bowl.

I add all the ingredients together in the bowl.

All the ingredients for the dressing in the metal bowl ready to be mixed

I take my handy dandy whisk and whisk the heck out of the ingredients. The thing I really love is how thick the liquid gets. It emulsifies!

I love that word.

Emulsion, emulsifier, emulsifies!

After I whisk the heck out of the ingredients, I pour them into a little jar.

A small jar filled with the vinaigrette with a salad in the background

And that is it.

A hand holding a small glass gravy boat pouring the dressing on the salad

Time to eat it!

I hope you enjoy this recipe.

And as always, may all your dishes be delish!

A small jar filled with the vinaigrette with a salad in the background

Balsamic Vinaigrette Dressing

This easy and delicious dressing recipe is satisfying on your next salad.
5 from 1 vote
Print Pin Rate
Course: Dressing
Cuisine: Sauce
Keyword: balsamic Vinaigrette Dressing, Vinaigrette Dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 tablespoons
Calories: 33kcal


  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic (crushed)
  • 1 teaspoon maple syrup
  • 1/16 teaspoon salt
  • 1/16 teaspoon pepper


  • In a medium mixing bowl, add all the ingredients.
    1/4 cup olive oil, 1/8 cup balsamic vinegar, 1 teaspoon dijon mustard, 1 clove garlic, 1 teaspoon maple syrup, 1/16 teaspoon salt, 1/16 teaspoon pepper
  • Whisk the ingredients together until it thickens.
  • Pour into a jar. Or add it to a salad.
  • Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!


Helpful tips

  • The taste of your dressing heavily depends on the quality of the balsamic vinegar and olive oil you use. Opt for high-quality balsamic vinegar for a richer flavor and a good extra virgin olive oil for its fruity, peppery notes.
  • Adjust the ratio of vinegar to oil based on your preference for acidity. A classic vinaigrette typically uses a 1:3 ratio of vinegar to oil, but you can adjust this to suit your taste.
  • Although I’m using maple syrup in this recipe. You can substitute it with honey. To balance the acidity, start with a small amount and adjust to taste.
  • Don’t forget to season your dressing with salt and pepper. These enhance the flavors of the vinaigrette and can be adjusted according to your preference.
  • I didn’t add this to our balsamic dressing, but for an aromatic twist, add finely chopped fresh herbs like basil, thyme, or oregano. This gives your dressing a fresh and vibrant flavor.
  • To get a smooth and emulsified texture, whisk the ingredients vigorously or use a blender. This helps to blend the oil and vinegar seamlessly.
  • Before serving, taste your dressing and adjust the seasoning or ingredients as needed. Sometimes a little extra vinegar, a pinch of salt, or a spoonful of honey can make a big difference.
  • Keep your balsamic vinaigrette in an airtight container in the refrigerator. It can last for up to two weeks. Just remember to give it a good shake or stir before using, as the ingredients may separate over time.


Serving: 2tablespoons | Calories: 33kcal | Fat: 3g | Sodium: 13mg | Potassium: 2mg | Vitamin C: 0.1mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
Website | + posts

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating