Your new staple homemade dressing is here! White Balsamic Vinaigrette dressing is versatile and easy to whip up on busy days. This 'not just a salad dressing' dressing can be a marinade or tossed in pasta salads, perfect for any family dinner.
I've stopped buying store-bought dressings because I can usually make them better and for less money! This white balsamic dressing is a take on the house dressing at Oggi Italian on Davis Island and is now one of my go-to's. Making your own dressing takes minutes, just add all your ingredients to a mason jar and shake, shake, shake!
The ease of making a salad dressing should be your biggest motivator. This particular white balsamic vinaigrette recipe has a mild flavor, if you're looking for more of a kick, try my Dijon mustard balsamic.
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What makes a good dressing?
The answer is... balance. A good dressing recipe is all about balancing the right ingredients. The key components- oil, acid, sweetness, salt and any additional ingredients like herbs or spices- must be proportionate to create a cohesive blend.
The vinegar provides tanginess and cuts through richness, while the oil adds body and smoothness. Sweetness, often from honey or sugar, balances the acidity, and salt enhances all the flavors. Fresh herbs and spices introduce complexity and depth, making each bite exciting and delicious.
Reasons to Love this Recipe
- Simple ingredients. These ingredients are already in your pantry!
- Easy dressing. A few common ingredients added to a mason jar, you have a delicious dressing in minutes.
- No artificial ingredients. The natural flavors in your own salad dressing can enhance even a simple green salad.
Ingredients
- White balsamic vinegar. White balsamic vinegar has a slightly sweet milder flavor. This makes it ideal for dressings where you want a more subtle acidity.
- Olive oil. Extra-virgin olive oil is key for the stabilization of homemade dressings. It emulsifies dressings, allowing the acidic ingredients to blend.
- Honey. Honey is used as a natural sweetener and balances the acidity while also acting as a thickening agent.
- Dried or fresh herbs. Sage and oregano add vibrant and aromatic flavors to dressings, enhancing the overall taste.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
If you're looking for different dressing options try these out:
- Italian Vinaigrette
- The Best Homemade Caesar Dressing
- Maple Dijon Dressing
- Sweet Champagne Vinaigrette
- Red Wine Vinaigrette
Instructions
- Step 1: In a glass jar or glass measuring cup, whisk together the white balsamic vinegar, salt, pepper, honey, sage and oregano.
- Step 2: While you whisk, slowly add the olive oil until the dressing is creamy and emulsified. Taste and adjust to your liking. Enjoy!
Recipe FAQs
White balsamic vinegar, while similar to classic balsamic vinegar, is a pale golden color and has a milder, less sweet flavor. Balsamic vinegar is dark brown or black, sweeter and more syrupy. Both vinegars are made from Trebbiano grapes with slightly different cooking and aging methods.
White balsamic vinaigrette can be used to marinate meat, for a pasta salad, vegetable dips or drizzled over seafood right before eating.
White balsamic vinaigrette is light and refreshing with a balance between sweet and acidic flavors.
Sarah's Top Tips
- Use the best ingredients. Dressings are where high-quality ingredients shine! Opt for a good quality white balsamic vinegar and extra-virgin olive oil to ensure the best flavor.
- Balance your flavors. The right proportions matter in a simple dressing that's meant to enhance what you're pairing it with, not overpower it.
- Be sure to emulsify. Emulsification is the process of mixing two ingredients that don't mix well. It's important to constantly be whisking while combining oil and vinegar. You can also use an immersion blender instead of a whisk.
- Use fresh herbs, if you have them. Herbs add freshness to any recipe but use sparingly. For most dressings, a little goes a long way, again we want to enhance not overpower!
Serving
Since white balsamic vinaigrette is light and fresh it can be paired with a number of recipes. Try it with a Summer Tomato Salad, over grilled shrimp, or dip your fresh veggies in it!
Storage
Store any leftover vinaigrette in a sealed container or jar in the refrigerator. It will keep for up to a week. Shake well before each use as the oil and vinegar may separate.
More Recipes to Try
- Grilled Zucchini Salad14 Minutes
- Panzanella Toscana15 Minutes
- Cannellini Bean Salad15 Minutes
- Roasted Italian Potato Salad35 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
White Balsamic Vinaigrette
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See the full post for extra tips and photos
Ingredients
- ¼ cup white balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey
- 1 teaspoon dried sage or 1 tablespoon freshly chopped
- ½ teaspoon dried oregano or 1 tablespoon freshly chopped
- ½ cup extra virgin olive oil
Instructions
- In a jar or bowl, whisk together the white balsamic vinegar, salt, pepper, honey, sage and oregano.
- While whisking constantly, slowly drizzle in the olive oil until the dressing is creamy and well combined.
- Taste and adjust seasonings as desired.
Sarah's Tips
- Use the best ingredients. Dressings are where high-quality ingredients shine! Opt for a good quality white balsamic vinegar and extra-virgin olive oil to ensure the best flavor.
- Balance your flavors. The right proportions matter in a simple dressing that's meant to enhance what you're pairing it with, not overpower it.
- Be sure to emulsify. Emulsification is the process of mixing two ingredients that don't mix well. It's important to constantly be whisking while combining oil and vinegar. You can also use an immersion blender instead of a whisk.
- Use fresh herbs, if you have them. Herbs add freshness to any recipe but use sparingly. For most dressings, a little goes a long way, again we want to enhance not overpower!
- Store any leftover vinaigrette in a sealed container or jar in the refrigerator. It will keep for up to a week. Shake well before each use as the oil and vinegar may separate.
Tools I Use for This Recipe
- 1 Whisk
- 1 Mason Jar
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