Honey Balsamic Vinaigrette (how to make)

Today we’re going to talk about my favorite vinaigrette.

Honey Balsamic Vinaigrette. Homemade. no weird ingredients,. Use it on salads, carrots and brussels sprouts. | This Gal Cooks

After all, I’ve made this honey balsamic vinaigrette at least a dozen times over the past two months. I figured it was time to formally share the recipe with you.

This dressing first made it’s way into my life when I made this Baby Greens Salad. Baby greens taste better dressed with tart vinaigrettes.  Hence the reason my baby greens salad needed a good vinaigrette to dress it with. Should I buy one? Should I make one?

Considering the fact that I’ve been trying to remove processed ingredients from my diet, homemade dressing won that battle.

Things to know about this Honey Balsamic Vinaigrette.

  • You can make it in a jar.
  • It uses the 4 parts oil, 2 parts vinegar ratio.
  • I used O brand Honey White Balsamic Vinegar.
  • Spicy or Dijon mustard may be used as the emulsifier.
  • Garlic is it’s friend. Use garlic, alter the amount to suit your taste.
  • It tastes great with raw carrots, brussels sprouts and BABY GREENS!

Things to know about making vinaigrettes.

  • Use an emulsifier to prevent the oil and vinegar from separating. 1 tsp per 2 tbsp of vinegar will work. Greek yogurt, mustard and fresh garlic are a few of my favs to use.
  • Research ingredients and use what pairs well with the ingredients of your salad.
  • Use the 4 parts oil, 1-2 parts vinegar rule. For my recipe, I used 4 parts oil, two parts vinegar. You can always add more oil or vinegar, if needed.
  • A little goes a long way. If you over-drizzle your salad, you will have a soupy, over-flavored mess. When dressing your salads, start with a little and gradually add more.
  • Store them in your refrigerator for 1-2 weeks. If you’re using a dairy based emulsifier, play it safe and toss it after a week.

Honey Balsamic Vinaigrette
Prep time
Total time
Recipe type: vinaigrette
Serves: 1 C
  • ¼ C extra virgin olive oil
  • 2 tbsp Honey White Balsamic Vinegar
  • 1 tsp deli spicy mustard (emulsifier)
  • 1 clove garlic, minced
  • Drop of vanilla extract
  • Pinch of kosher salt
  1. Whisk together the EVOO, vinegar, spicy mustard, garlic and vanilla extract. Add a pinch of kosher salt to taste. If you have a dressing cruet or a jar with a lid, you can add all ingredients to either one and shake to combine ingredients.
  2. Store dressing in a refrigerator for 1-2 weeks.
Nutrition Information
Serving size: 1 tbsp

Honey Balsamic Vinaigrette. Homemade. no weird ingredients,. Use it on salads, carrots and brussels sprouts. | This Gal CooksRELATED POSTS

Baby Greens Salad with Quinoa

Simple and healthy Baby Greens and Quinoa Salad with Honey Balsamic Vinaigrette | This Gal Cooks


    • says

      I used to be more into the creamy dressings but since I started eating the spring mix ALL THE TIME, the vinaigrettes have grown on me and now they are my fav! Hope you will give this one a try, Medha!

    • says

      I’m so glad it didn’t turn out brown! I hate when something turns out brown. Like smoothies. Ugh, they look disgusting but they usually still taste good, at least!

  1. says

    Dressing’s definitely one of those things I need to make more of at home. I get so sick of the few that I always pick up at the store! Love how simple this dressing is! Definitely trying this the next time I run out of dressing at home!

    • says

      It’s fun to make them at home – so many different combos you can come up with. Of course, I keep making the same one. I have to get more of the honey balsamic, though. I’m just about out of it now!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: