Creamy Balsamic Vinaigrette (Printable)
Velvety balsamic dressing with Greek yogurt, Dijon, garlic, honey and olive oil—tangy, creamy, ready in five minutes.
# What You'll Need:
→ Dressing Base
01 - 1/4 cup balsamic vinegar
02 - 2 teaspoons Dijon mustard
03 - 1 garlic clove, finely minced
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Creamy Element
07 - 1/3 cup plain Greek yogurt or sour cream
→ Oil
08 - 1/3 cup extra virgin olive oil
# How To Make:
01 - In a medium bowl or mason jar, whisk together the balsamic vinegar, Dijon mustard, minced garlic, honey (or maple syrup), sea salt, and black pepper until fully blended.
02 - Add the Greek yogurt (or plant-based yogurt) and whisk vigorously until the mixture is smooth and creamy with no lumps remaining.
03 - While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin steady stream until the dressing is fully emulsified and silky in texture.
04 - Taste the dressing and adjust salt and pepper as needed. Transfer to an airtight container and refrigerate if not serving immediately. Shake or stir well before each use.
# Expert Tips:
01 -
- The creamy texture is so luscious that people will assume you bought it from a fancy gourmet shop.
- It takes literally five minutes and uses ingredients you probably already have sitting in your refrigerator door.
02 -
- If you dump the oil in too fast it will separate into a greasy mess and you will have to start whisking from scratch.
- Flavored balsamic vinegars like fig or raspberry completely transform this into something unexpected and worth experimenting with.
03 -
- Make a double batch because it disappears fast and having backup in the fridge feels like a gift to your future self.
- Let the minced garlic sit in the vinegar for five minutes before adding anything else, which tames its raw bite and lets it mellow into something sweeter.