Say hello to your house dressing. Grab a mason jar because it’s time to shake up a batch of honey balsamic vinaigrette! This simple recipe shakes up nice and thick and keeps in the fridge for up to 10 days. You’ll want to use it on your dinner salads, in your sandwiches, for lunch prep, as a marinade and more!
Anyone who has been following me knows that I am a long time advocate of making my own salad dressings instead of going for those easy (but not nearly as tasty! and probably over processed!) bottled ones. Instead I want control of my own destiny. And my own salad. 🙂
So I thought it was past time to introduce you to our house dressing. On a regular basis I pull out a mason jar, fill it with all the ingredients, give a good shake, and have it hanging out in the fridge for all my lunch and dinner needs.
What do you need?
- Balsamic Vinegar – See below for choosing the right one for the dressing.
- Olive Oil – Any tasty extra virgin oil will be great!
- Honey/Mustard – Flavor + Thickening
- Shallots/Garlic – To round out the flavor profile.
How to make this
To make honey balsamic vinaigrette, add olive oil, balsamic vinegar, honey, mustard, shallots, and garlic to a mason jar. Season with salt and pepper. Then shake the dressing until it is thick and well mixed.
- Chop up the shallots and garlic.
- Measure all ingredients into a mason jar.
- Seal the jar and shake well.
- Use now or for up to 10 days if kept in a sealed jar in the fridge.
Choosing a Balsamic Vinegar
Balsamic vinegar is very complicated subject and getting into too much it is way beyond the scope of salad dressing, but I think it would be useful for you have a little direction at the supermarket.
Basically, you are looking for a vinegar which has the the IGP stamp. The IGP stamp is blue and yellow and had the words “Indicazione Geografica Protetta” on it. The IGP stamp means the vinegar must be made from grape must and wine vinegar (though caramel color and thickeners are also allowed), but you can easily find one with good flavor and a price tag just right for salads.
Want to know more about balsamic? This article goes into some of the details.
Uses for the vinaigrette
Obviously, you are going to use the dressing in tonight’s green salad! But how else to use it? Here are a few ideas.
- Meal Prep. You may still be using the dressing in salads, but a nice thing about making dressing in larger quantities is that you can portion it out for lunches over the week.
- Marinade. It makes an excellent marinade for chicken and other meats!
- Glaze. Instead of marinating, you can use it as a glaze on grilled salmon or chicken.
- Sandwich dressing/spread. You can drizzle a bit over a salami sandwich or mix it with mayo for a spread on bread.
- Salads. In addition to green salads, you can use on potato salad, coleslaw, tomato salad, savory salads with fruit (grilled peaches anyone?) and other veggie recipes.
If you try my recipe for Honey Balsamic Vinaigrette, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Salad Making, Annemarie
Honey Balsamic Vinaigrette Salad Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tsp honey
- 2 tsp dijon mustard
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Add all ingredients to a mason jar.
- Seal the lid and shake vigorously until the dressing is well mixed and thick.
- Use immediately or store in the refrigerator for up to 10 days. Shake again before using.