Get ready to elevate your meals with a secret ingredient that’s always ready when you are! Introducing our White Balsamic Vinaigrette recipe – a delicious blend of tangy, sweet, and savory flavors that will add a burst of flavor to any dish. Whether you’re looking for a salad dressing, marinade, or finishing sauce, this recipe has you covered.
Don’t have white balsamic vinegar on hand? Try our original Balsamic Vinaigrette instead.
A Delicious Homemade Dressing!
This White Balsamic Vinaigrette recipe is ready to elevate your dishes to the next level! This dressing is the perfect balance of tangy, sweet, and savory, making it a versatile addition to pretty much any meal. Whether you’re tossing it with a salad, marinating your meats, or drizzling it over roasted vegetables, this dressing has you covered!
This recipe is even better because it’s so easy to prepare. Just combine all of the ingredients in a jar, shake, and chill until you’re ready to use. And just like that, you can have a delicious, homemade dressing at your fingertips all week long. Suddenly, mealtime is a breeze!
So, say goodbye to store-bought dressings filled with artificial ingredients and hello to this fresh, flavorful, and healthy option. Get ready to be amazed at how something so simple can have so much flavor!
What Is White Balsamic Vinegar?
White Balsamic Vinegar is a type of balsamic vinegar that is lighter in color and milder in flavor compared to traditional balsamic vinegar. This type of vinegar is made from a blend of white grape must and white wine vinegar. This results in its lighter color and more delicate flavor. White balsamic vinegar is a popular choice in restaurants; its bold and distinctive flavor does not impact the appearance of dishes.
On the other hand, traditional balsamic vinegar is made from a blend of cooked grape must and wine vinegar. That gives it its deep, dark color and robust flavor.
Quick Tip
Grape must is an essential part of vinegar. Must is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. It makes a difference in the finished product!
White Balsamic Vinaigrette Ingredients
Below are each of the ingredients used in this dressing along with a few notes:
- White balsamic vinegar: You can find this vinegar at most grocery stores, either in the oil and vinegar section or in the specialty food section. Look for a high-quality white balsamic vinegar that is aged for the best-balanced sweetness.
- White wine vinegar: White wine vinegar is made from white wine and has a mild, slightly sweet taste. It helps to balance out the tanginess of the balsamic vinegar and adds an extra layer of flavor to the dressing.
- Dijon mustard: Dijon mustard adds a tangy flavor to the dressing and helps to emulsify the oil and vinegar. Our favorite brand to use is Grey Poupon®.
- Honey: Honey is a natural sweetener. It adds a touch of sweetness to the dressing helping to balance out the tanginess of the vinegar.
- Olive oil: This ingredient adds richness and body to the dressing and helps to emulsify the ingredients. Use a high-quality extra-virgin olive oil for the best flavor!
- Fine sea salt: Salt is added to the dressing to enhance the flavor of the other ingredients. It helps to bring out the sweetness of the honey and the tanginess of the vinegar.
Variations
You can customize the dressing to your liking by adding more or less honey or Dijon to adjust the taste.
Quick Tip
The difference between regular balsamic vinegar and white balsamic vinegar lies not only in the color and flavor but also in the production process. Traditional balsamic vinegar is aged for a minimum of 12 years in a series of barrels made from different woods. All that works to give it its distinct flavor and aroma. White balsamic vinegar, on the other hand, is aged for a much shorter period of time– usually just a few months. That results in its lighter color and milder flavor.
Storage
Storage
This White Balsamic Vinaigrette dressing can be stored in an airtight container in the refrigerator for up to 2 weeks. The oil and vinegar in the dressing may separate during storage, so I recommend shaking the dressing well before using it to re-emulsify the ingredients.
When stored at cold temps, the dressing may separate and form layers. (This is normal!) If this is the case, simply let it stand at room temperature for about 15 minutes before using, give it a good shake, and it will be ready to use.
How To Use White Balsamic Vinaigrette
- Salad dressing: Use the vinaigrette as a dressing for your favorite greens or mixed salad. We love it on this Arugula Salad.
- Marinade: Marinate meats, poultry, or seafood in the vinaigrette to add flavor and tenderness.
- Roasted vegetables: Drizzle the vinaigrette over roasted vegetables to add flavor and moisture.
- Grilled foods: Brush the vinaigrette over grilled foods, such as chicken, steak, or fish, for added flavor and a nice glaze.
- Sandwiches: Use the vinaigrette to toss with greens before layering on a sandwich.
- Pasta salad: Toss cooked pasta with the vinaigrette for a quick and easy pasta salad.
- As a dipping sauce: Use the vinaigrette as a dipping sauce for crudités.
- In a grain bowl: Toss quinoa, rice, farro, or another grain with the vinaigrette for a quick and flavorful grain bowl.
- In a wrap: Drizzle the vinaigrette over greens to then add into a wrap.
- In coleslaw: Toss shredded cabbage or slaw mix with the vinaigrette for a tangy and refreshing coleslaw.
Quick Tip
This dressing is so good, you’ll want to make extra to have on hand to use on other salads or as a dip. I make a big batch at the beginning of the week and there is never a drop left by the end of the week!
More Delicious Homemade Dressing Recipes:
- Chipotle Vinaigrette famous restaurant copycat recipe!
- Lemon Vinaigrette our favorite tangy dressing
- Poppy Seed Dressing with lemon zest
- Greek Salad Dressing with dried oregano
- Cilantro Lime Dressing with lime juice
White Balsamic Vinaigrette
Equipment
- Glass jar or small bowl
Ingredients
- 2 tablespoons white balsamic vinegar see note 1
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon-style mustard see note 2
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Combine all ingredients in a wide-mouth glass jar. Seal and shake vigorously until fully combined and honey is no longer settled at the bottom. (Alternatively, whisk in a small bowl until fully emulsified). Taste and adjust to personal preference. Refrigerate dressing until ready to use.
- Before serving, shake the dressing again to re-emulsify, as it may have separated in the refrigerator.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
