Classic Shaken Balsamic Vinaigrette
A glossy, well-balanced Italian-style dressing made in a jar in five minutes. Dijon and honey help the oil and vinegar stay blended, while a little garlic and salt add depth.
- Prep
- 5 min
- Cook
- —
- Wait
- 10 min
- Total
- 15 min
- Makes
- About 1 cup (240 ml), enough for 8 side salads
Steps
Before you start
- Take the dressing out of the fridge 15 minutes before serving if you've made it ahead, since olive oil turns cloudy and solid when cold.
- Use a jar with a tight-fitting lid, 12 ounces (350 ml) or larger, so there is room for the liquids to move when shaken.
- Mince the garlic very finely or grate it so there are no harsh chunks in the finished dressing.
- Taste the balsamic vinegar first. If it is very sharp, use the full amount of honey. If it is thick and sweet, use less.
Prep the garlic
- Peel the garlic clove and mince it as finely as you can, then sprinkle with a pinch of the salt and mash it with the flat of the knife into a paste.
- Alternatively, grate it on a fine grater.
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Ready when: Garlic looks like a smooth, wet paste with no visible pieces.
Tip: Raw garlic is strong, so fine pieces blend in and don't give bites of harshness.
Add the base
- Add the garlic paste to the jar.
- Add the balsamic vinegar, Dijon mustard, honey, the rest of the salt and the pepper.
- Add the water if using.
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Tip: Spray the measuring spoon with a little oil first, or measure the honey right after the oil spoon, so it slides out cleanly.
Dissolve the seasonings
- Screw the lid on tightly and shake for 10 seconds.
- Open and check that the honey and mustard have dissolved into the vinegar with no sticky clump at the bottom.
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Ready when: The vinegar mixture looks uniformly brown and smooth.
Tip: Salt dissolves better in vinegar than in oil, so do this step before the oil goes in.
Add the oil and shake
- Pour in the olive oil, seal the lid and shake hard for 20 to 30 seconds.
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Ready when: The dressing looks thick, glossy and creamy, with no separate layer of oil on top.
Tip: Make sure the lid is fully tightened, and hold it with one hand while you shake.
Rest and taste
- Let the jar sit for 10 minutes so the garlic mellows and the flavors blend.
- Dip a lettuce leaf in the dressing and taste.
- Add a pinch of salt if flat, a little more honey if too sharp, or a teaspoon of vinegar if too sweet, then shake again for 10 seconds.
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Ready when: It tastes balanced: tangy first, then sweet, with a smooth olive oil finish.
Tip: Tasting on a leaf, not a spoon, shows you how the dressing will really taste on a salad.
Dress the salad
- Shake the jar again before each use, because the dressing will separate on standing.
- Start with 1 tablespoon (15 ml) per 2 cups of lightly packed greens, toss gently, and add more only if needed.
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Ready when: Leaves are lightly glossy, with no dressing pooling at the bottom of the bowl.
Tip: Dress the salad right before serving so the leaves stay crisp.
Good to know
Tips
- Use a ratio of about 2 parts oil to 1 part vinegar. If you prefer a sharper dressing, reduce the oil to ½ cup (120 ml).
- Mustard is the emulsifier. Don't skip it if you want the dressing to stay blended longer.
- For a thicker dressing, use an aged balsamic vinegar, which is naturally syrupy. Cheap, thin vinegars may need an extra ½ teaspoon of honey.
- Add 1 teaspoon of chopped fresh basil, thyme or oregano for an herb version.
Make ahead
"Make up to 5 days ahead and refrigerate in the sealed jar. Let it stand at room temperature for 15 to 20 minutes, then shake well before using."
Storage & reheating
"Room temperature: up to 4 hours while serving. Refrigerator: up to 5 days in a sealed jar, because it contains fresh garlic. The oil may solidify and turn cloudy when cold, which is normal. Let it stand at room temperature for 15 to 20 minutes and shake until smooth. Freezer: not recommended."
Substitutions
- honey → pure maple syrup. Use the same amount. The flavor is slightly more caramel-like and the dressing stays vegan.
- Dijon mustard → whole-grain mustard. Use the same amount. The dressing will be a little less creamy and a bit more rustic.
- garlic → 1 small shallot, finely minced. Gives a milder, sweeter flavor. Use about 1 tablespoon (10 g) and let it sit in the vinegar for 10 minutes before adding the oil.
- extra virgin olive oil → light olive oil or avocado oil. Gives a milder taste if your extra virgin olive oil is very peppery or bitter.
