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Creamy Balsamic Vinaigrette Recipe

4.9 from 148 reviews

This creamy balsamic vinaigrette combines balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, and spices emulsified with extra virgin olive oil for a smooth, tangy, and slightly sweet dressing perfect for salads or as a flavorful marinade.

Ingredients

Scale

Vinaigrette Ingredients

  • ½ cup (127.5 g) balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon black poppy seeds
  • 1 cup (213 g) extra virgin olive oil

Instructions

  1. Combine the ingredients (except oil): Add the balsamic vinegar, freshly squeezed lemon juice, Dijon mustard, honey, minced garlic, kosher salt, black pepper, and black poppy seeds into the bowl of a food processor.
  2. Process until smooth: Blend all these ingredients in the food processor until they form a smooth mixture, ensuring the flavors are well combined.
  3. Add the oil slowly: With the food processor running, slowly pour in the extra virgin olive oil in a thin, steady stream. This gradual addition is essential to create a thickened emulsion with a creamy consistency.
  4. Emulsify: Continue processing until the vinaigrette lightens in color and thickens, indicating a well-emulsified dressing.
  5. Store properly: Transfer the vinaigrette into a sealed container and refrigerate. This dressing keeps well for up to 2 weeks.

Notes

  • Use fresh lemon juice for the best flavor.
  • Can be stored in the refrigerator for up to 2 weeks.
  • Shake or stir before each use as separation may occur.
  • Adjust sweetness or acidity by varying the honey or lemon juice according to taste.
  • Can be used as a salad dressing, marinade, or drizzle over roasted vegetables.

Keywords: balsamic vinaigrette, creamy dressing, salad dressing, homemade vinaigrette, balsamic vinegar dressing