Homemade Balsamic Vinaigrette

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After seeing the success of my Dairy Free Ranch Dressing and my Healthy Honey Mustard Dressing, I polled all of you on Facebook the other day asking about what other condiment recipes you would like to see.   Balsamic vinaigrette was one of the more popular answers, so that one was the first one I came up with. This homemade balsamic vinaigrette recipe is simple and delicious. You won’t have to buy any at the store after making this homemade balsamic vinaigrette recipe.

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Most store bought dressings are loaded with sugar.  This dressing recipe contains no sugar at all.   Just a few simple ingredients that you probably already have in your kitchen!  This homemade balsamic vinaigrette is so easy to make, you will never buy dressing again!  It only takes a few minutes!

Homemade Balsamic Vinaigrette

Homemade Balsamic Vinaigrette

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1/2 cup

Homemade Balsamic Vinaigrette


  • 1/3 cup olive oil
  • 2 T balsamic vinegar
  • 1/2 T red wine vinegar
  • 1 clove garlic minced or pressed
  • 1/4 scant tsp ground mustard
  • 1 T lemon juice


  • Whisk all the ingredients together. That’s it.

I store my dressing in a small mason jar in the fridge. It should keep for a couple weeks. Since there are no additives in this, it will solidify in the fridge. Pull it out a few minutes before you use it again. Or just make it as you need it.


51 thoughts on “Homemade Balsamic Vinaigrette

  1. Yum! If anyone has the good fortune as I do of having small stores devoted to handcrafted small batch olive oil types (think flavors from fruity to very spicy to herbed) and balsamic vinegars (all colors and many flavors—I’m enjoying a mango one and a lavender one now) then such recipes become endless combinations (sometimes not even needing more addition, or just a pinchof salt and pepper…maybe). I make them as needed and never buy dressings now. Our store is Old World Olive Press (now a few local locations, if you want to see what I’m talking about). Try seeking such places— or infuse your own!!

  2. It says” 2T Balsamic Vinaigrette”: what vinaigrette do you use to make this? Or do you mean Balsamic vinegar? Thanks!

    1. You are welcome! I am always trying to write and be a mom at the same time. That is where all the mistakes come in. :)

  3. Sounds yummy! But whenever I store my homemade olive oil salad dressings in the fridge the olive oil becomes a solid, which is a real bummer when trying to pour it onto my salad. Do you find this to be the case?

    1. Yes, it is the case. Usually, I only make enough to use at one time. Or you can just pull it out a 1/2 hour before you plan to use it. You can also put the bottle or jar in warm water to soften the oil.

  4. Love to see this clean version. I have a question for you. In Atlanta, GA, there’s a restraurant called “On the Border”. They made a fabulous dressing, Spicy Jalapeño Vingertte that I’d live to have a clean version of. Any help or suggestions would be appreciated! Just discovered your site and will bookmark!

    1. Thank you! Yes, we have that restaurant here as well. My husband know the dressing and he will work on getting a recipe made in the future. :)

  5. Yum! This dressing is delicious! It is my favorite kind of dressing. I made it to marinade some organic chicken for my husband and children.

  6. I made this the other night for our salad and both me and my husband loved it! We are new to whole food eating and it has been quite easy with your blog :) Thanks for all the great recipes!

    1. You can try. I am not sure how it will taste. Maybe you can add some onion powder to make up for the garlic?

    2. So, I’m pretty lazy about ctaerin things. Like there is no way I’m going to make candied pecans when I think plain-‘ol pecans are pretty darn scrumptious. But I’ve made grilled peach salad before and yours sounds a little fancier and a bit yummier. So next time I’m going to try honey/cayenne/cinnamon instead of salt/pepper/balsamic vinegar. (Did you really not use any acid in this?) I have to say, though how can you have a summer salad with grilled fruit and NO goat cheese? Parmesan cheese is just so well, it’s just not goat cheese. And it’s especially not goat cheese from the farmer’s market. (Very sad, by the way, that the goat cheese guy at Takoma Park market has passed away the farm still has the goats and the equipment but no one to make it.) Anyway, I adore your blog and can’t wait for the next installation. With lots of profanely beautiful photos, please.

      1. Thank you! I don’t use cheese only because I am vegan. You are more than welcome to add cheese to any of my recipes as you see fit. :)

  7. I use a very similar recipe. Sometimes I add a tsp of sesame oil. This adds an Asian flavor to the vinaigrette.

  8. Just wanted you to know that I LOVE this dressing. My lunch lately has been a heaping bowl of spinach, shredded carrots, feta cheese, and this dressing, with carrot sticks on the side. Delicious!

  9. I just saw this recipe and new to your recipes.Sounds great but need to know what the “T” means. Is it tablespoons (tbs) or is it teaspoons (tps)? Thanks….anxious to try it. Thanks

  10. Like you said, “simple and delicious!” I love this dressing and I am very happy I found your website. You have a lot of great information about healthy eating and some fabulous recipes. Thank you for sharing with the world! BTW I double up on the ingredients and it usually lasts about a week or two, I eat a lot of salads! To your health!

    1. Glad you liked it! :) I eat lots of salads as well. That’s probably why I have so many dressing recipes!

  11. Just wondering if you have any recommendations for what brand of olive oil to buy. I struggle sometimes with the taste of the oil. Maybe I’m not buying the best kind??

    1. My mother in law is Turkish, so she buys us olive oil from the Middle Eastern market. It’s usually better quality and cheaper than the grocery stores!

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