How to Make Balsamic Vinaigrette

If you’ve ever struggled to make balsamic vinaigrette that’s not overly acidic or oily, and has a balanced flavor, look no further!

In this easy, step-by-step tutorial I’ll show you how to make perfect, 5-ingredient balsamic vinaigrette every time thanks to a secret ingredient: Shallot!

How to Make Balsamic Vinaigrette

An easy, step-by-step tutorial on how to make delicious balsamic vinaigrette every time. Perfect for warm and cold salads, roasted veggies, and more!

Author Minimalist Baker

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Prep Time 5 minutes

Total Time 5 minutes

Servings 4 (2-Tbsp servings)

Course Sauce

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3-4 Days

Ingredients

US Customary - Metric

• 3-4 Tbsp balsamic vinegar
• 1/4 cup good quality olive oil (light or extra virgin)
• 1/2 tsp maple syrup (plus more to taste)
• 1 pinch each salt and pepper
• 1/4 cup diced shallot (best when blended)

Instructions

• We recommend using a small blender to emulsify the ingredients and also fully incorporate the shallot. If not using shallot, simply add all ingredients to a small mixing bowl and whisk to combine.

  If using a blender, add all ingredients to blender and blend on high until creamy and smooth.
• Taste and adjust flavor as needed, adding more vinegar for acidity, olive oil for richness, salt and pepper to taste, or maple syrup for sweetness.
• Use immediately on warm and cold salads, roasted vegetables, and more! Store in the refrigerator 3-4 days. (Oil can harden when chilled, so shake well to reincorporate.)

Video

Notes

*Nutrition information is a rough estimate calculated with lesser amount of balsamic vinegar. Recipe as written yields 4 (2-Tbsp) servings (about 1/2 cup total).

Nutrition (1 of 4 servings)

Serving: 1 two-tablespoon serving Calories: 140 Carbohydrates: 4.3 g Protein: 0.3 g Fat: 13.5 g Saturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Fiber: 0.3 g Sugar: 3.1 g