Balsamic Vinaigrette
Ingredients
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- 1 clove garlic – finely minced
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3/4 cup extra-virgin olive oil
Instructions
1. Finely mince the garlic to a paste.
2. In a medium bowl, whisk the balsamic vinegar, Dijon mustard, garlic, kosher salt, and black pepper until the salt dissolves.
3. Slowly stream in the extra-virgin olive oil while whisking constantly until emulsified and lightly thickened, 1–2 minutes.
4. Let the vinaigrette stand 10 minutes to mellow, then whisk again and use immediately or transfer to a jar, seal, and refrigerate up to 1 week; shake before serving.
Balsamic vinaigrette is a glossy, tangy-sweet dressing built on the rich depth of balsamic vinegar and the fruity roundness of extra-virgin olive oil. A touch of Dijon mustard helps the mixture emulsify, giving it a silky body that clings beautifully to greens, grilled vegetables, and roasted meats. Garlic, salt, and pepper bring aromatic heat and savory balance, creating a versatile dressing that’s equally at home as a marinade or finishing sauce.
Born from the meeting of Italian balsamic vinegar traditions and the broader vinaigrette technique, this dressing bridges regional heritage and everyday cooking. Balsamic vinegar hails from Modena and Reggio Emilia, where aged grape must develops complex sweetness and acidity. As balsamic grew popular beyond Italy in the late 20th century, cooks adapted classic French vinaigrette ratios to showcase its character, yielding a pantry staple used across salads, antipasti, and contemporary Mediterranean-inspired dishes.