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homemade balsamic vinaigrette in a glass bowl with a white silicone whisk that has a copper handle. There's a nutcracker that looks like a chef in the foreground on the left.

Easy Homemade Balsamic Vinaigrette

Stacey Mincoff
This Easy Homemade Balsamic Vinaigrette comes together faster than you could go to the store to buy one, plus it isn’t full of chemicals or preservatives.
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Total Time 5 minutes
Servings 16 Tablespoons
Calories 49 kcal

Ingredients
 
 

  • 2/3 Cup Balsamic Vinegar
  • 1/3 Cup Olive Oil (or Canola - see note below)
  • 1/2 Teaspoon Herbs de Provence (or herb blend of choice – basil will work too)
  • 1/2 Teaspoon Dijon Mustard

Instructions
 

  • Combine all ingredients except for the oil, then gradually wisk the oil in until thoroughly incorporated.
  • Transfer to a small sealed jar or bottle to store. For you science geeks out there, the pH level is 3.04, so it's safe to keep on the counter, but feel free to store in the refrigerator.

Notes

*Note: If using olive oil, the oil will harden when refrigerated (unlike canola oil). For you science geeks out there, the pH level is 3.04, so it's safe to keep on the counter. But if you want to store it in the refrigerator, simply microwave a vessel of water large enough to hold the bottle or jar that the dressing is in for 2 minutes. Place the bottle of dressing in that warm water. It will loosen up in a few minutes. Or, take it out of the fridge a few hours earlier. Shake to mix and pour over salad. Enjoy.
*Note: I always precook all my bacon (several pounds at a time and store in the freezer for convenience)

Nutrition

Calories: 49kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 4mgPotassium: 12mgSugar: 2gCalcium: 3mgIron: 1mg
Tried this recipe?Let us know how it was!