A little sweeter than a classic balsamic vinaigrette, this super simple white balsamic vinaigrette dressing can be whisked up in 5 minutes. Delicate enough that it won’t overpower as a marinade for fish but powerful enough to bring lots of flavor to marinade chicken breasts. A fresh, light balsamic vinaigrette dressing the whole family will love!
Are you a dressing “on the side” type? For me, it’s situational and depends where I am and what I ordered. Salads served with creamy salad dressings, I would usually order them on the side. But if it’s a wedge salad that’s meant to be chock full of thick and creamy blue cheese dressing? Pour it on!
I feel the same way with salad dressings like this white balsamic vinaigrette because it’s like a classic vinaigrette…they just keep things together. Plus it’s a sweet, tangy dressing and will make your greens and vegetables sing.
⇢ Other recipes to use vinaigrette: fig balsamic vinaigrette, easy arugula salad, and quick veggie sandwich. Or drizzle this vinaigrette over this super fresh panzanella salad or this sweet and tangy peach bread salad…so good!
What is a vinaigrette?
The difference between a vinaigrette and a salad dressing is a vinaigrette usually has an emulsifier (or binder) in it. Dijon mustard, as we use in this white vinaigrette salad dressing; mayonnaise like in my creamy Italian ranch dressing or even egg (like in Caesar dressing) are all emulsifiers and when whisked or shaken, they help unite the oil and vinegar so they don’t separate.
Balsamic vinaigrette ratio
For white balsamic vinaigrettes, the ratio is that same as dark balsamic vinaigrettes to have a nice flavor balance between the sweet balsamic and olive oil.
Oil to White Balsamic Vinegar Ratio for Vinaigrette
1 part oil : 1 part white balsamic vinegar-Josie + Nina
What you’ll need
⇢ You can find the full ingredient list + measurements in the recipe card directly below.
Ingredient Spotlight: white balsamic vinegar
The difference between dark balsamic vinegar and white balsamic vinegar is that white balsamic vinegar is made from the must of white grapes instead of red grapes. The appeal to chefs is that it’s milder and doesn’t change the color of dishes (or stain clothes as readily).
How to make white balsamic vinaigrette —step by step
As quickly as it takes to read this section, you will have made this simple white balsamic dressing. Here’s how it’s done:
- In a medium measuring cup or bowl, whisk together the white balsamic vinegar and olive oil.
- Add in the mustard, shallots, garlic and seasoning. Whisk in the honey, rapidly mixing the whole time until the dressing has emulsified.
Favorite tools to mix homemade vinaigrette
Making your own vinaigrette is easy…especially with the right tools. Here are some of my favorite:
- Whisks: A classic French whisk and a glass measuring cup is the tried and true method for emulsifying salad dressing really well. I also love using this mini whisk too.
- Blender. A high speed blender is also a great way to mix salad dressing. And buying a renewed Vitamix blender is a great way to score a great deal!
- Jars/Containers: Use either a mason jar (I love Weck canning jars) or a salad dressing mixer container to shake up your favorite homemade dressing recipe! And your vinaigrette dressing will stay emulsified longer too!
Storage, make ahead and freezing
Storage / Make ahead. Most homemade dressing can be stored in the refrigerator for up to 2 weeks (if it lasts that long!). For more info, see below and consult the recipe card.
Freezing. I have frozen vinaigrettes in small freezer safe resealable bags. Defrost either in the fridge (upright in a glass) overnight or by sitting in a glass with warm water until it reaches room temp. Whisk or shake to combine.
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5 Minute White Balsamic Vinaigrette
- Whisk together the olive oil, white balsamic, Dijon mustard, shallots and garlic together in a glass measuring cup or small bowl until emulsified.1/3 cup olive oil, 1/3 cup white balsamic vinegar, 2 teaspoons Dijon mustard, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic
- Add in the honey and salt and pepper. Taste and correct for seasoning.1 Tablespoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- If you have a hard time whisking, hold the whisk between the palm of both hands and swish back and forth (like you’re washing your hands) while keeping the whisk at the bottom of the measuring cup the whole time.
- Follow the recipe but place the ingredients in a jelly or canning jar. Shake vigorously to incorporate and mix the dressing.
About Lori Murphy
Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.