5 Minute White Balsamic Vinaigrette

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!

clear bottle of white balsamic vinaigrette sitting on a black plate with a spoon of dressing on it
White balsamic vinaigrette is a sweet and tangy salad dressing.

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

ingredients to make white balsamic vinaigrette
White balsamic vinegar is joined by honey, Dijon and seasonings to make a light balsamic dressing
  • White balsamic vinegar. More readily available now, you can buy white balsamic at just about every grocery store. One of my favorites is O California’s White Balsamic. More on white balsamic below! ⬇️
  • Olive oil. While I love olive oils from Tuscany, I also became a big fan of Olio Santo olive oil when I worked as a culinary specialist / class instructor at Williams-Sonoma.
  • Honey. Rounds out the sweetness a little bit and adds a flowery note which shines here.
  • Dijon mustard. The emulsifier and all over provider of some warm heat. The standard setter, Maille Dijon mustard, is easy to find in most stores.
  • Garlic and shallots. Garlic is a classic in vinaigrette and shallots adds such a great pickled flavor to this simple balsamic dressing.

⇢ You can find the full ingredient list + measurements in the recipe card directly below.

Ingredient Spotlight: white balsamic vinegar

mason jar of white balsamic vinegar with bottles of honey, olive oil and white balsamic nearby
Follow these steps to make an inexpensive white balsamic reduction!

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

white whisk in a white bowl of olive oil and vinegar with salt and pepper in separate bowls on a white background.
Mix oil and white balsamic together
white whisk mixing olive oil, mustard, salt and pepper and a honey dipper and cutting board with chopped garlic and shallots.
Add in Dijon, shallots, garlic and seasoning and whisk in honey until thick.

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:

Storage, make ahead and freezing

clear bottle of white balsamic vinaigrette on a black plate with a spoon of dressing sitting on it

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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clear bottle of white balsamic vinaigrette sitting on a black plate with a spoon of dressing on it
5 from 1 vote

5 Minute White Balsamic Vinaigrette

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!
Makes about 2/3 cup of dressing.
Prep Time:5 minutes
Total Time:5 minutes
Servings 6

Ingredients
 

Instructions

  • 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

Notes

Whisking Alternatives:
  • 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.
Course: Salad
Cuisine: Italian
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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