Balsamic Vinaigrette Recipe

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.

Balsamic Vinaigrette Recipe


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.

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 oil and 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.


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!


Here’s my balsamic vinaigrette recipe.

Balsamic Vinaigrette Recipe
Prep time
Total time
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.
Serves: 1 cup
  • ¼ cup balsamic vinegar
  • ¾ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon brown sugar (optional)
  • salt
  • ground black pepper
  1. Combine all ingredients in 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.
  2. Remove from blender and serve. If not using immediately, pour into an airtight container and store in the refrigerator for a few days.



15 comments on “Balsamic Vinaigrette Recipe”

  1. Love this Robyn! Everyone needs to have a good balsamic vinaigrette recipe, yours looks perfect!

  2. Looks great Robyn, I love making mine in a mason jar!!

    • Thanks so much, Aimee. That’s my favorite way when we’re traveling! Makes it so simple to have the your mixing, serving, and storage jar all in one, doesn’t it?

  3. I’ve yet to make homemade dressing and the fact that this has garlic makes me so happy. A must try!

  4. How very simple. Thanks!

  5. This is totally something everyone needs to know how to make. Love it!

  6. Balsamic vinaigrette is my go-to dressing too. I love this recipe and I’m with you on your oil to vinegar ratio!

  7. Love balsamic vinegar…this is a winner!!! Love the blender method for a creamy dressing for salad, but love the mason jar for veggies. I’m easy to please! Thanks for sharing!

  8. I absolutely love the mason jar method. It’s very therapeutic!

  9. YUM. I’m totally sold on home made dressings. Love your container, too!

  10. oh this looks so delish! i have been trying to make home made dressings instead of buying them. it just seems yucky to me, to eat the store bought jar/bottle stuff as of late! i just made some last night with white balsamic vinegar, olive oil, honey, garlic powder, cracked pepper and a smidge of dijon! sooo amazing! thanks for sharing. i defintely will be trying your blender method. i usually use the good old fashion whisk! xo

  11. Balsamic, number one in our house for sure! Can’t wait to try yours darlin’ 😀

  12. Thank you for this! Can’t wait to have it tonight!

  13. Pingback: Chicken and Bacon Panzanella Salad - Framed Cooks

Leave a Reply

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

Rate this recipe: