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Back when I worked in a restaurant, this honey balsamic dressing was by far the most popular salad dressing we made. All of our customers wanted to know how to make it at home!
Luckily, the chef there taught me how… and now I can share it with you, too.
The recipe they taught me was intended to serve 200 people. So, I’ve scaled it down and tweaked it over the years. The flavor is perfect, it clings to your salad without being oily, and the batch size is more appropriate for a regular household.
Once you taste it, it will quickly become your go-to salad dressing.
⭐⭐⭐⭐⭐ Featured Review
“This is absolutely delicious! It will be a go-to dressing in our household. Thank you!” – Natalie
Honey Balsamic Vinaigrette Ingredients
- Olive Oil. I use extra-virgin olive oil as the base for this dressing. While the most common ratio for salad dressing is 2:1 oil to vinegar, this recipe uses slightly less oil. It tastes better this way, and is a little lower in calories.
- Balsamic Vinegar. This type of vinegar can vary a lot by its age. The older it is, the sweeter and more expensive it will be, so I usually just buy the more affordable kind and sweeten it with honey. But, if your vinegar looks syrupy in texture, it will likely not need as much sweetener.
- Shallot. This is a key ingredient to creating a velvety texture and adding depth of flavor. I usually only use half of a shallot (about 2 tablepsons) and then I chop up the remaining shallot to add to my salad. If your shallot is on the small side, use the whole thing!
- Garlic. Just one clove will help elevate the flavor, but you could also use a 1/4 teaspoon of garlic powder instead. (I do not like the minced jarred garlic in dressing.)
- Honey. Any variety of honey will do! I start with a tablespoon to help balance out the acidity of the vinegar, but you can always add more after taste-testing it.
- Dijon Mustard. I learned years ago that adding a tablespoon of mustard to a dressing helps it emulsify. That means it won’t separate when you store it in the fridge! Plus it adds one more layer of flavor which I love.
- Salt & Pepper. These are the final flavor boosters, so don’t skip these.
How to Make Honey Balsamic Vinaigrette
Step 1:
It’s best if you can prepare this dressing in a blender, as that will make it creamier in texture and less likely to separate in the fridge when you store it. Since this isn’t a big batch of dressing, I recommend using a personal-size blender (affiliate link) which can handle small batches a lot easier than a big blender.
Add 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, half of a shallot, 1 garlic clove, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the blender container.
Note: If you only have a big blender (and it’s not a Vitamix like this one) then you might want to double the recipe. Large blenders, especially those with wide bases, don’t do well with blending batches that are smaller than 1 cup.
Step 2:
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Secure the lid and blend until the dressing is smooth, with no visible chunks. Taste it and make any adjustments as needed. If you prefer a sweeter flavor, add a squeeze of honey and blend again.
Or, if it’s looking too thick, you can add a tablespoon of water and blend again.
Storage & Serving Tips
Once you’re happy with the taste and consistency, the dressing is ready to use right away. Enjoy it over your favorite salad ingredients! It pairs well with spinach or spicy arugula, juicy tomatoes, crisp apples or pears, baked chicken, salmon, and more.
Storage Tip: Store honey balsamic dressing in an airtight container in the fridge for up to a week. It will thicken slightly and separate when chilled. Stir well before using it again.
Making Honey Balsamic Dressing without a Blender
If you want to skip the blender, finely mince the shallot and garlic and add the ingredients to a mason jar. Secure the lid and shake or whisk well until the dressing looks creamy.
Please note, with this method the dressing won’t look quite as smooth and creamy as the blended version. But it’s still delicious!
Honey Balsamic Dressing
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar (see note)
- 2 tablespoons chopped shallot
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1 tablespoon honey , or more to taste
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Combine the olive oil, vinegar, shallot, mustard, garlic, honey, salt, and pepper in a blender. Secure the lid and blend until very smooth. Taste the mixture and add another tablespoon of honey, if needed.
- If you don't have a blender, you can finely mince the shallot and garlic into a mason jar with a lid. (Use a microplane for a fine texture.) Add the rest of the ingredients to the jar and whisk well to combine. Or, secure the lid and shake until the dressing looks emulsifed. It won't look quite as creamy as the blended version, but it still tastes great!
- Store any leftovers in an airtight container in the fridge for up to a week. The dressing will separate and may thicken when chilled. Stir well each time you use it.
Notes
Nutrition
More Recipes to Try
If you try this homemade salad dressing, please leave a comment and star rating below, letting me know how you like it!
Obsessed with this dressing (:
This dressing is a big hit in our family. We have tried it on many salads and it’s the most requested dressing made now. I do love healthy fats so I tend to add a little more oil than water to the recipe.
Loved this dressing–it hit the spot!! Thank you!! I served it up with your balsamic roasted brussels sprouts over a green salad–it was awesome!!
YUM! I’m worried about making “smelly” things in my vitamix – the smell won’t stick to the plastic??
That looks amazing! I tend to just put olive oil on most things. I always request dressing on the side at restaurants and rarely touch it.
Yum this looks delicious! Do you just store it in a plastic container or what?
You can store it in any sealed container in the fridge for up to a week.
What is a good brand of Balsamic vinegar to buy? I have read that it has sulfites in it. Is that ok?
People with a sulfite intolerance would definitely have to avoid most vinegars, but sulfites naturally occur in many foods, especially those that are fermented, like wine and cheese. Since balsamic vinegar is a fermented grape product, there will naturally be sulfites from the grapes. There are some individuals that believe consuming vinegar, in general, can lead to an acidic environment in the body, but since most vinegar-based dressings actually encourage people to eat MORE veggies (by making them taste good!), I’m all for it.
As far as brands go, I always buy organic. Grapes are often on the “Dirty Dozen” list, so non-organic brands could contain pesticides.
Thank you so much for the information. My husband loves this kind of salad dressing and I want to make it for him! Yum!
Sounds yummy! Thank you for sharing!! We need another good dressing in our home. Right now we just have a delicious honey mustard one. Will be nice to have another choice, though we do LOVE the honey mustard!
Thanks again 🙂
~Melissa <
Looking forward to trying this! How long will this keep in the fridge?
Mine keeps in the fridge for a week, and by then, it’s usually all used up anyway!
When I make my own dressing I usually mash an avocado and add it to plain Greek yogurt for a healthy creamy dressing! Yours looks delish as always!