This homemade balsamic dressing brings bright, balanced flavor in every drizzle. It’s quick to make at home with real, whole-food ingredients, emulsifies into a silky vinaigrette, and transforms simple greens into something crave-worthy. Try it out on our Mandarin Salad for a creamy, tangy, and delicious meal!
Why You’ll Love This Dressing
This dressing wins you over with its perfect flavor balance. The rich, and tangy balsamic vinegar pairs beautifully with bright lemon juice, honey softens the edges, Dijon and garlic add savory depth, and black poppy seeds deliver a subtle nutty crunch. It’s a healthier homemade alternative to store-bought versions with no processed oils or artificial additives. This recipe elevates simple side salads, works as a marinade or drizzle, and makes veggies feel downright indulgent. You will love that you have a fresh, vibrant dressing always ready in your fridge.
Quick Tips for Success
- Emulsification is key– Add the oil very slowly while blending. That gives you that thick, cohesive texture that clings beautifully to whatever you are pouring it on. If it separates later, just shake or whisk vigorously.
- Quality matters– Opt for a good balsamic vinegar and fresh lemon juice for the best taste. Avoid bottled concentrate if possible.
- Taste as you go– After mixing, give it a quick taste and tweak honey for sweetness or salt/pepper for balance.
- Temperature tip– It may thicken or separate slightly in the fridge. Let it sit at room temp for 10 minutes before using for easier pouring.
Serving Suggestions
This dressing truly shines on spinach strawberry salads, mixed greens with berries and goat cheese, or arugula with roasted beets. Drizzle it over grilled veggies, use as a marinade for chicken or pork, or toss it with pasta salads for a fresh twist. It’s especially magical on fruit-heavy bowls; think apples, mandarin oranges, cranberries, or summer berries, where the tangy-sweet profile cuts through richness perfectly.
Storage & Reheating
Keep your dressing in a sealed jar or airtight container in the refrigerator for up to 2 weeks. Shake well before each use. Natural separation is normal with olive oil-based vinaigrettes. No reheating needed; just bring it closer to room temperature if it solidifies slightly from the cold.
Balsamic Vinaigrette
Ingredients
- ½ cup (127.5 g) balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon black poppy seeds
- 1 cup (213 g) extra virgin olive oil
Instructions
- Add balsamic vinegar, lemon juice, dijon mustard, honey, garlic, salt, pepper, and black poppy seeds to a food processor and process until smooth.
- With the processor on low, slowly and very gradually, pour in the oil (in a thin stream), until the liquid thickens.
- Store in a sealed container in the refrigerator for up to 2 weeks.
This recipe is inspired by Creamy Balsamic Vinaigrette on iamhomesteader.com
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