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Homemade Salad Dressing · Balsamic Vinaigrette

Whisked Balsamic Vinaigrette

A slightly sweet, glossy balsamic dressing that teaches the classic whisk-and-drizzle method. Great on greens with tomatoes, strawberries or goat cheese.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
5 min
Cook
0 min
Total
5 min
Serves
about 3/4 cup
Level
Easy
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Ingredients

  • ¼ cup balsamic vinegar
    Swaps for balsamic vinegar

    Instead of vinegar

    • Red wine vinegar + a little sugar: 1 tbsp red wine vinegar + ½ tsp sugar or honey for each 1 tbsp balsamic. Thinner and sharper; a decent stand-in for cooking, not for drizzling.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • 1 tbsp Dijon mustard
    Swaps for Dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • 1 tbsp maple syrup
    Swaps for maple syrup

    Instead of maple syrup

    • Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
    • Agave syrup: The same amount. Sweeter, with no maple taste.
    • Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.

    More for maple syrup

  • 1 small garlic clove, finely grated
    Swaps for garlic clove

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • ½ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • ¼ tsp black pepper
  • ½ cup olive oil
    Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

Kid helper. A child can do steps 1, 2, 3, 4 and 5: no knife, no heat. Cooking with kids

  1. Set a bowl on a damp towel so it won't slide around while you whisk.
    Kid step
  2. Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
    the vinegar, mustard, maple syrup, garlic, salt and pepper in the bowl until smooth.
    Kid step
  3. Whisking constantly, pour in the olive oil in a slow, thin stream.
    Kid step
  4. Keep
    whisking until the dressing (how to emulsify) Emulsify Whisk oil and a watery liquid (vinegar, lemon, pasta water) into a smooth, creamy mix that doesn't split. 1. Start with the watery part plus a helper that holds things together: mustard, egg yolk, honey or starch.2. Whisk while adding the oil in a thin, slow stream.3. For pasta sauces, toss hot pasta, cheese and a splash of starchy pasta water hard and fast.4. If it splits, whisk a spoonful of the broken sauce into a fresh bit of mustard or water, then whisk the rest back in slowly. Done when: The mixture is creamy and evenly cloudy with no puddles of oil. How to emulsify a dressing or sauce: mistakes to avoid
    is thick and glossy, about 30 seconds after the last of the oil goes in.
    Kid step
  5. Taste on a lettuce leaf and adjust with more salt or maple syrup.
    Kid step

Tap an underlined word for how to do it, or see all techniques.

Tips

  • If you are short on time, shake everything in a jar instead. It separates sooner but tastes the same.

Storage

Refrigerate and use within 4 days, since it contains fresh garlic. Shake or whisk again before using.

How long leftovers keep, and freezing and reheating: leftovers and storage.

Quick answers

What can I swap?
  • Instead of vinegar: Red wine vinegar + a little sugar.
  • Instead of mustard: Another prepared mustard, the same amount.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
180
Protein
0 g
Carbohydrates
4 g
Fiber
0 g
Sugars
4 g
Fat
18 g
Saturated fat
2.5 g
Sodium
180 mg

Whole recipe, 6 servings: about 1,080 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 6 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

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Cleanup score 5/5 (very easy cleanup): 1 thing to wash, mixing bowl.

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