This post may contain affiliate links. Please see our disclosure policy.
This white balsamic vinaigrette is a simple and elegant salad dressing that is one of my new favorites. Instead of a deep and rich flavor (and color) from a traditional balsamic vinaigrette, this white balsamic vinaigrette is super bright and fresh.
I’ve also included a single serving portion if you’re looking to just make a small amount of this vinaigrette without any leftovers.
Ingredient notes:
- Fat – extra virgin olive oil. I recommend using a generic, unflavored extra virgin olive oil (aka no chili or garlic flavored oils) so you can really taste the white balsamic. Kirkland organic is my go-to EVOO.
- Acid – use ONLY white balsamic vinegar to really taste the flavor of the vinegar. This white balsamic is expensive and if you’re choosing to use it, you want to taste it!
- Emulsifiers – dijon mustard and honey balance out this vinaigrette and help bring together the fat (oil) and acid (water) into a creamy vinaigrette.
Chef Tips:
- You can make this vinaigrette without any special equipment. I prefer to use a small whisk to help mix the dressing together, but a fork or spoon will also work. Just continue to mix the vinaigrette until you see the small oil bubbles disappear and the vinaigrette become fully emulsified with a smooth and homogeneous texture.
What to eat this with:
- Simple green salads with fruit or thinly shaved vegetables. Again, you don’t want anything too flavorful paired with this so you can really taste the white balsamic.
- Nicoise salad as the dressing
- Drizzled over my stonefruit burrata caprese salad
Other Vinaigrettes I love:
- Garlic Za’tar vinaigrette – for a simple but flavorful dressing. This is perfect if you’re looking for a more savory vinaigrette.
- Raspberry vinaigrette – another simple vinaigrette that’s great for light and bright salads.
- Jalapeno Lime vinaigrette – for something limey, fragrant, and flavorful.
White Balsamic Dressing
This white balsamic vinaigrette is a simple and elegant salad dressing that is one of my new favorites. Instead of a deep and rich flavor (and color) from a traditional balsamic vinaigrette, this white balsamic vinaigrette is super bright and fresh.
Equipment
- Whisk
Ingredients
For the dressing:
- 1/4 cup white balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
Single serving
- 1 tablespoon white balsamic vinegar
- 1.5 teaspoons honey
- .75 teaspoon dijon
- 1 tablespoon extra virgin olive oil
- Pinch kosher salt, ⅛ teaspoon
Instructions
- Starting with the white balsamic vinegar, add each ingredient into a bowl or jar. Whisk to combine until emulsified.
Notes
- store room temperature for up to 3 days. You can store this in the refrigerator for up to one month, just note the olive oil will solidify and you will need to let the vinaigrette come back to room temperature before using.
Like this? Leave a comment below!
