If you’re looking for a delightful twist on a classic dressing, this honey balsamic vinaigrette might just become your new kitchen staple. With its rich, tangy flavor and the sweet hint of honey, this vinaigrette can elevate any salad to a gourmet experience. Not only is it simple to make, but its versatility allows you to use it as a marinade, dressing, or even a dip.
Growing up, Sunday dinners at my grandmother’s house were always a feast for the senses. The kitchen was filled with the rich aroma of roasted meats, and decadent sides. But what always stood out was her salad, topped with a homemade dressing that was nothing short of spectacular. It wasn’t until years later that I discovered her secret: a honey balsamic vinaigrette. This simple recipe today reminds me of those cherished meals and inspires me to keep the tradition alive.
Why You’ll Love This Recipe
This vinaigrette is so much more than just a dressing. It’s a beautiful amalgamation of sweet and savory, which perfectly complements any leafy green salad. The best part is its simplicity—requiring only a few pantry staples and a quick whisking. Whether you’re meal prepping for the week, throwing together a quick lunch, or hosting a dinner party, this recipe is a versatile and elegant choice that will impress your guests.
Recipe Steps
Step 1
Gather your ingredients: balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper. For the best results, use high-quality balsamic vinegar and extra virgin olive oil, as they form the base of the dressing’s rich flavor.
Step 2
In a medium-sized mixing bowl, combine 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard. Use a whisk to blend them together until the mixture is smooth and the honey is fully dissolved.
Step 3
Gradually add 1/2 cup of olive oil to the balsamic mixture, whisking continuously to emulsify the ingredients. This step is crucial for achieving a creamy, cohesive vinaigrette. If you have a food processor or blender, you can use it for this step to make the emulsification process easier.
Step 4
Season the vinaigrette with salt and freshly ground black pepper to taste. Start with a half teaspoon of each and adjust according to your preference. Whisk again to ensure that the spices are evenly distributed throughout the mixture.
Step 5
Transfer the vinaigrette to a clean, dry jar or bottle for storage. Let it sit for at least 10 minutes before use, allowing the flavors to meld together. Shake well before each use to maintain a uniform consistency.
Storage Options
Store the leftover vinaigrette in an airtight container in the refrigerator for up to two weeks. The olive oil may solidify when chilled; if this happens, simply let the vinaigrette sit at room temperature for a few minutes before using, or run the container under warm water to liquefy it quickly. If you wish to freeze it, pour the vinaigrette into ice cube trays—each cube is typically 1 tablespoon—allowing you to defrost a small portion at a time, as needed.
Variations & Substitutions
For a zesty kick, add a teaspoon of crushed garlic or a sprinkle of red pepper flakes. If you’re catering to a vegan diet, swap the honey with maple syrup or agave nectar for a plant-based twist. For variations in flavor, try infusing the vinaigrette with fresh herbs like thyme or rosemary. Alternatively, experiment with different vinegars, such as apple cider or red wine vinegar, for a unique taste profile.
Frequently Asked Questions
Can I use a different type of mustard? Absolutely! While Dijon mustard provides a subtle tang and creaminess, whole grain mustard can add a pleasant texture and a touch more spice. Yellow mustard can also work in a pinch, though it will alter the flavor profile slightly.
Is there a way to make the vinaigrette less sweet? Certainly! If you prefer a less sweet vinaigrette, simply reduce the amount of honey to one tablespoon, or substitute with a milder sweetener like agave nectar. Remember to taste and adjust gradually to find your desired sweetness level.
How do I prevent the vinaigrette from separating? The key to a stable vinaigrette is proper emulsification. Whisking the olive oil into the vinegar mixture slowly and steadily promotes a cohesive blend. Additionally, using mustard helps to stabilize the emulsion. If your vinaigrette does separate, simply shake or whisk it briefly before using.
Honey Balsamic Vinaigrette Recipe
Ingredients
Main Ingredients
- 0.5 cup olive oil
- 0.25 cup balsamic vinegar
- 2 tablespoons honey local or organic if possible
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Slowly drizzle in olive oil while whisking constantly until the mixture is emulsified.
- Adjust seasoning with additional salt or pepper if needed.
