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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!
Really yummy dressing, it reminds me of the one my mum used to make in the 70’s. Thank you for another great recipe.
Oh, good! I’m glad you enjoyed this one, Ann. Thanks for taking the time to leave a review!
Perfect!! I could just eat it by the spoonful! So excited to see that Trader Joe’s has shallots.
Just curious as to why this needs to be refrigerated since all the ingredients are shelf stable?
Once you pulverize the garlic and shallot, I don’t consider them shelf stable anymore. But, I always err on the safe side and store things in the fridge!
Easy and delish! I added a squeeze of fresh lemon juice to it and it was amazing!
Delicious! This recipe is a favorite in our house. I make it all the time.
What brand honey do you recommend?
I’m not partial to a certain brand, but I prefer to look for local honey when I can.
Love this salad dressing!
This is my favorite salad dressing. It’s so good I could almost eat it on its own. I’m vegan, so I use maple syrup instead of honey.
This is absolutely delicious! It will be a go to dressing in our household. Thank you!