Balsamic Vinaigrette Dressing is one of the easiest and most diverse dressings. Ready in three minutes, it can be served with a salad, vegetables, or drizzled on top of fish or chicken for an amazing meal.
It has to be one of my favorite dressings to make and serve with a fresh salad or vegetables as a dressing or drizzle over fish or chicken. Once you’ve mastered a good balsamic vinaigrette, you can whisk it up in a matter of minutes and serve it alongside your meal with confidence.
Four Ingredient Balsamic Vinaigrette Dressing
How to Make Homemade Balsamic Vinaigrette Dressing
Ingredients you’ll need.
Olive Oil – Your favorite olive oil works perfectly in this dressing. I used a lighter olive oil in this dressing than what I normally use in my cooking, so feel free to experiment as well!
Balsamic Vinegar – You will want to use a balsamic vinegar that you personally enjoy.
Stone House Seasoning – This is our favorite seasoning blend that I have used for years and years. It is a simple blend of salt, pepper and garlic that I keep on hand when I am cooking to quickly add flavor to recipes.
Sweetener – You can use your favorite non-refrigerated sweetener in this recipe: honey, brown sugar, agave, cane sugar.
Generally, depending on the oil that I’m using, I use the standard ratio for balsamic vinaigrette of three parts oil to one part balsamic vinegar. Of course, I always like to taste test my vinaigrette as I’m making it and sometimes I like to add a little bit more oil and sometimes a little bit more vinegar. It really is a matter of personal taste and depends heavily on the particular brands of olive oil and balsamic vinegar that you are using.
I also do not routinely add sugar to my dressing, but again, depending on your tastes and the balsamic vinegar that you are using you may need to add a little sweetener to taste.
How to Make Balsamic Vinaigrette: Three Easy Ways
You can also make your balsamic vinaigrette using a few different methods.
- Blender – For a creamy, fully emulsified vinaigrette, I like to use my blender. It only takes a minute or two for the creamiest, most delicious vinaigrette dressings you’ve ever tasted.
- Mason Jar – A great method for making vinaigrette dressing is by using a screw top jar, like a Mason jar. You simply add all of the ingredients to the jar and then shake vigorously until the oil and vinegar in the vinaigrette have combined well. This is a great method for tailgating, RVing, picnics, and on the go as you can easily store the vinaigrette in the Mason jar.
- Whisk – Alternately, you can also use a whisk or a fork to make your vinaigrette in a bowl by whisking vigorously as you combine all the ingredients.
Regardless of the method you use to make your balsamic vinaigrette, I think you are going to enjoy having this recipe that you can pull together in no time flat!
Does This Balsamic Dressing Need to Be Refrigerated?
NO! One of the main reasons that I use the ingredients that I use for my dressing is that it does not require refrigeration. None of the individual ingredients in this dressing require refrigeration and the resulting dressing when mixed does not require it either, making this a great dressing to mix together and keep on the counter, take to picnics throughout the warmer months, and store in the pantry for quick meals!
If you substitute any of the ingredients listed in this recipe with other ingredients that do require refrigeration, then your dressing will of course need to be refrigerated. Also, if you use fresh garlic or shallots in place of the Stone House Seasoning called for in the recipe, your dressing will require refrigeration as well.
How Long Does the Dressing Last?
This dressing will last for months when stored in an airtight container out of direct heat and sunlight. As you are serving your dressing, make certain that it is poured out of the container and nothing is dipped into the dressing that could contaminate it and your dressing should keep well.
Again, if you substitute any of the ingredients listed in this recipe with other ingredients that do require refrigeration, then your dressing will not last as long. Also, if you use fresh garlic or shallots in place of the Stone House Seasoning called for in the recipe, your dressing will last up to 3 days.
Here’s my balsamic vinaigrette recipe. I hope you love it as much as we do!
Balsamic Vinaigrette Recipe
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon brown sugar, honey, or agave optional, or any non-refrigerated sweetener
- 1/2 teaspoon Stone House Seasoning
Blender Balsamic Vinaigrette Method
- Add all ingredients to a blender, turning on and off or using the pulse feature for 30 seconds. Taste and add more vinegar or olive oil to adjust to your taste. Add sugar at this time if needed. Return lid and pulse vinaigrette again for about 30 seconds until well-combined. Serve or transfer to an airtight container.
Jar Balsamic Vinaigrette Method
- Add all ingredients to a jar with a tight fitting lid, such as a Mason jar, that will hold 1 1/2 cups of liquid. Affix the lid to the jar tightly. Shake the jar vigorously for 30 seconds. Taste and add more vinegar or olive oil to adjust to your taste. Add sugar at this time if needed. Return the lid and shake again vigorously until well combined. Serve or store with the lid tightly sealed.
Whisk Balsamic Vinaigrette Method
- Add all ingredients to a bowl or container that will hold 1 1/2 cups of liquid. Whisk vigorously for 30 seconds. Taste and add more vinegar or olive oil to adjust to your taste. Add sugar at this time if needed. Whisk again vigorously until well combined. Serve or transfer to an airtight container.