Balsamic vinaigrette

Ingredients

• 75 ml (5 tbsp)olive oil
• 30 ml (2 tbsp)balsamic vinegar
• 5 ml (1 tsp)Dijon mustard
• 1, finely choppedshallot
• to tastesalt
• to tasteblack pepper
• to tastehoney

Instructions

1. 1

   Whisk the dressing

   Put the olive oil, balsamic vinegar, Dijon mustard and chopped shallot in a mixing bowl. Whisk to combine, then season with salt and black pepper to taste and add a drizzle of honey.

2. 2

   Chill and shake

   Pour the vinaigrette into a clean glass jar and keep it in the fridge for up to three days. Shake the jar before serving.

What is balsamic vinaigrette?

Balsamic vinaigrette is an oil-and-vinegar dressing, with balsamic vinegar providing a dark, tangy sweetness. This version adds Dijon mustard and shallot for savoury depth, with a little honey to soften the sharp edges.

The method is a straightforward whisk-and-store approach rather than a cooked sauce. It works especially well with warm salads and grilled vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 662 calories, 2g protein, 13g carbs, 68g fat.

Olive oil supplies most of the calories and fat, while the balsamic vinegar and honey contribute carbohydrates and sugars. The shallot and mustard add flavour but little protein; serve the dressing with vegetables and a protein-rich food such as beans or eggs to make a more balanced plate.

Choosing the ingredients

Olive oil: use one whose flavour you enjoy, since it makes up most of the dressing. A fruity oil gives the vinaigrette a fuller taste.

Balsamic vinegar: its acidity balances the oil, while its sweetness gives the dressing its characteristic rounded flavour.

Shallot and mustard: chop the shallot finely so it distributes through the dressing. Dijon helps bring the oil and vinegar together.

Getting the texture right

Whisk steadily until the mixture looks evenly combined. The dressing may separate again as it stands, so a quick shake in the jar before serving is part of the method.

Add honey gradually, tasting as you go. A small drizzle can balance the vinegar without making the dressing overly sweet.

Seasoning to taste

Salt and black pepper are added according to preference, so start lightly and taste the dressing before adding more. The mustard, vinegar and shallot already bring plenty of flavour.

If the dressing tastes too sharp, add a little more honey; if it tastes too sweet, balance it with a small splash of balsamic vinegar.

When to serve it

This vinaigrette suits warm salads, where its acidity cuts through hearty ingredients. It is also a useful finishing dressing for grilled vegetables.

Shake it just before serving, then drizzle over the dish rather than pouring it all on at once. That makes it easier to coat the ingredients without overdressing them.

Serving ideas

Try it with grilled courgette, aubergine or peppers, or toss it through a warm salad with leafy greens. It can also add brightness to a plate alongside beans or lentils.

For a more balanced meal, pair a modest amount of dressing with vegetables and a protein-rich ingredient such as beans, eggs or chicken.

Recipe notes & tips

• Chop the shallot finely so its flavour spreads through each spoonful.
• Whisk the oil and vinegar thoroughly before transferring the dressing to the jar.
• Add honey a little at a time and taste before adding more.
• Season gradually, especially if the salad or vegetables are already salted.
• Shake the jar well just before serving because the dressing can separate.

Variations

• Add garlic: finely grate a small clove into the bowl for a stronger savoury note.
• Use maple syrup: replace the honey with a little maple syrup for a different gentle sweetness.
• Add herbs: stir in finely chopped thyme or parsley for a fresh herbal flavour.
• Make it creamier: whisk in a little extra Dijon mustard for a thicker texture.
• Add chilli: mix in a pinch of chilli flakes for a mild warming kick.

Common mistakes to avoid

• Adding too much honey: it can overwhelm the vinegar, so drizzle it in gradually and taste.
• Leaving the shallot in large pieces: finely chop it so it blends more evenly into the dressing.
• Skipping the shake: the oil and vinegar can separate in storage, so shake the jar before serving.
• Over-seasoning at the start: add salt and pepper gradually and taste before adjusting.
• Pouring on too much: dress the salad a little at a time so its other flavours remain clear.

How to store

Keep the vinaigrette in a clean, sealed glass jar in the fridge for up to three days. Shake well before using; this recipe is served cold, so reheating is not needed.

Frequently asked questions