Best Homemade Balsamic Vinaigrette

Last updated on September 13th, 2025

My ideal balsamic vinaigrette, this is a quick and easy 5-minute recipe you can make in your own kitchen. One of my favourite ways to dress vegetables, I’ve tried many balsamic vinaigrettes and usually find them to be lacking. They’re either too oily, a little too bitter (use the good balsamic!) or simply far too sweet. This recipe, however, is the perfect balance between tangy and sweet all rounded out with the richness of good quality olive oil.

Here’s everything you’ll need to make the best homemade balsamic vinaigrette

• ¼ cup (60 grams) balsamic vinegar of Modena
• 1 tablespoon (20 grams) honey
• 2 teaspoons (14 grams) Dijon mustard
• 1 clove garlic, minced or finely chopped
• 1 tablespoon (15 grams) water
• ¾ cup (170 grams) extra-virgin olive oil
• Kosher or fine sea salt and freshly ground black pepper

Following a basic 3:1 vinaigrette formula, the recipe is made up of three parts olive oil and one part vinegar. Oil and vinegar will separate, so I’ve included a little grainy Dijon that acts as an emulsifier to bind them together. The garlic adds a nice flavour boost while the sweetness of the honey helps balance out the tanginess of the balsamic. I really like that it’s less syrupy than other balsamic vinaigrettes. A little sweetener goes a long way.

Why you’ll love this balsamic vinaigrette

6 Ingredients—All of which you likely already have in your pantry.

Shake, shake, shake!—Simply whisk or shake together all of your ingredients in a sealable bottle or mason jar.

5 Minutes—That’s all it takes to make this quick and easy vinaigrette.

Longer shelf life—Highly acidic dressings like this balsamic vinaigrette can be stored longer than most homemade dressings—for 3 weeks or more—if kept in a well-sealed container in the refrigerator.

This fresh balsamic vinaigrette has a sweet yet savoury flavour profile that pairs perfectly with simple greens or a pasta salad, berries, tomatoes, stone fruit and grilled vegetables. Ideal for the summer months, it also works well as a marinade to give grilled steak, chicken, fish, tofu or even pre-dinner olives a bold and tangy upgrade. Try it as a dip with warm bread! 

3 more recipe to try

Apple Cider Vinaigrette

Ginger Miso Dressing

4-Ingredient Balsamic Roasted Sweet Peppers

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Best Homemade Balsamic Vinaigrette

5 from 1 vote

A simple, 5-minute recipe you can make in your own kitchen, this recipe is the perfect balance between tangy and sweet all rounded out with the richness of good quality olive oil.

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Prep Time:5 minutes mins

Course: Condiment

Keyword: balsamic, vinaigrette

Servings: 6 to 8 or about 1 cup

Ingredients

• ¼ cup balsamic vinegar of Modena
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 clove garlic minced or finely chopped
• 1 tablespoon water
• ¾ cup extra-virgin olive oil
• Kosher or fine sea salt and freshly ground black pepper

US Customary – Metric

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Instructions

• Add vinegar, honey, Dijon, garlic and water to a glass jar with a lid and whisk or cover and shake together. Whisking continuously, slowly drizzle in the olive oil until well combined. Once fully emulsified, season with salt and pepper to taste. Should the oil and vinegar separate over time, shake once more before serving.

Notes

Storage: Highly acidic dressings like this balsamic vinaigrette can be stored longer than most homemade dressings—for 3 weeks or more—if kept in a well-sealed container in the refrigerator.