White Balsamic Vinaigrette
With a delicious balance of sweet to tart, this White Balsamic Vinaigrette is a wonderful companion to all kinds of summer salads and is incredibly easy to make. Made with white balsamic vinegar, extra virgin olive oil, garlic and Dijon Mustard.
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White Balsamic vs Regular Balsamic Vinegar
Both white balsamic and regular balsamic vinegar start out the same way by crushing grapes with their skin, seeds and stems. The difference though, regular balsamic is simmered and then aged resulting in the darker vinegar, where as white balsamic is pressure cooked.
The end result, white balsamic ends up being a lighter and more mild version of traditional balsamic. It is wonderful for summer recipes that feature seasonal fruits and veggies.
Ingredients Needed
- White Balsamic Vinegar
- Extra Virgin Olive Oil
- Salt and Pepper
- Garlic
- Dijon Mustard
How To Make From-Scratch White Balsamic Vinaigrette
- In a medium sized mixing bowl whisk together the olive oil and vinegar until emulsified. (Note: To emulsify means to combine ingredients together that would normally not combine.)
- Add in the crushed garlic, salt, pepper and Dijon Mustard. Whisk until fully combined.
Pro Tip: This salad dressing can be combined in 3 ways. Use a bowl and a whisk as described above, combine the the ingredients into a salad dressing jar and hand shake or use an immersion blender to fully emulsify the vinaigrette.
Perfect Ratio of Vinegar to Oil
In short, there is no perfect ratio of white balsamic vinegar to oil. This is because so much of the amount needed of vinegar will depend on personal preference, how many sweet ingredients are being used in the salad and how sweet the brand of white balsamic you use is. Here are a few tips to keep in mind.
- Taste test your balsamic vinegar before making the vinaigrette. Some white balsamic vinegars are more acidic and others are sweeter. Depending on your desired results, use the vinegar accordingly. As an example, you are looking to create a vinaigrette that is not very sweet and your vinegar is on the sweeter side. Use 2 parts oil to 1 part vinegar (1/2 cup oil and 1/4 cup white balsamic vinegar).
- If uncertain, it is always a good idea to use half the amount of white balsamic vinegar. Taste test and then add more in accordingly.
- Consider the sweetness level of the recipe this dressing will be used on. For example, if sweeter fresh berries are being used, a more tangy vinaigrette is a tasty contrast.
Variations
The beauty of vinaigrettes is that they taste amazing with just a few simple ingredients. However, there are times when variety is the spice of life. Here are just a few ideas for a fun twist on this salad dressing.
- Make a creamy version by adding in 1/4 cup of either plain Greek yogurt or mayonnaise.
- Adding in 1/4-1/2 teaspoon each of ground rosemary, oregano and basil would give this vinaigrette a delicious Italian spin.
- For a bright and summer flavor add in 1/2 cup total of freshly chopped Italian parsley and chives.
Uses For White Balsamic Vinaigrette
This vinaigrette is absolutely amazing on Chicken Berry Salad. The sweetness of the berries is a wonderful contrast to tanginess of this dressing.
Using this dressing in place of the lemon vinaigrette on Summer Pasta Salad would be absolutely delicious. Also as a marinade for shrimp, drizzled on a grain bowl or in a sandwich or wrap and lastly, use a dipping sauce for veggies.
Frequently Asked Questions
How do I prevent the vinaigrette from separating and breaking apart?
As this vinaigrette sits in the refrigerator, it will separate. This is just the nature of oil and liquid. To emulsify again simply shake or whisk and then serve immediately.
How long does this vinaigrette last?
This dressing will be at its freshest if used within 3-4 days. However, it will last up to 7 days.
What is the best quality white balsamic vinegar?
So much of this depends on what you are looking for, such as a sweeter vs more acidic vinegar. However, here are a few top rated white balsamic vinegars.
More Easy and Delicious Salad Dressings
Creamy Lemon Tahini Salad Dressing
Simple Herbed Lemon Vinaigrette
White Balsamic Vinaigrette
Ingredients
- 1/2 cup white balsamic vinegar *see Recipe Note #1 below
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium garlic cloves *crushed or minced, about 1 tablespoon
- 1/2 tablespoon Dijon Mustard
Instructions
- In a medium sized mixing bowl whisk together the olive oil and vinegar until emulsified. (Note: To emulsify means to combine ingredients together that would normally not combine.)
- Add in the crushed garlic, salt, pepper and Dijon Mustard. Whisk until fully combined. See Note #2 & 3 below.
Notes
- Make a creamy version by adding in 1/4 cup of either plain Greek yogurt or mayonnaise.
- Adding in 1/4-1/2 teaspoon each of ground rosemary, oregano and basil would give this vinaigrette a delicious Italian spin.
- For a bright and summer flavor add in 1/2 cup total of freshly chopped Italian parsley and chives.
Wow, this balsamic vinegar dressing looks awesome! I’m totally gonna try it on my salads. Thanks for the recipe, gonna make my taste buds happy for sure!
Thank you Laura! That makes me so happy to hear.