Creamy Balsamic Vinaigrette (Printable)
Velvety balsamic dressing with yogurt, Dijon, and olive oil for salads, grilled veggies, or dipping.
# What You Need:
→ Dressing Base
01 - 1/4 cup balsamic vinegar
02 - 2 teaspoons Dijon mustard
03 - 1 garlic clove, finely minced
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Creamy Element
07 - 1/3 cup plain Greek yogurt or sour cream
→ Oil
08 - 1/3 cup extra virgin olive oil
# How-To:
01 - In a medium bowl or mason jar, whisk together the balsamic vinegar, Dijon mustard, minced garlic, honey (or maple syrup), sea salt, and black pepper until fully blended.
02 - Add the Greek yogurt (or plant-based yogurt for a vegan version) and whisk vigorously until the mixture is smooth and creamy with no lumps remaining.
03 - While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin steady stream. Continue whisking until the dressing is fully emulsified and has a silky, velvety consistency.
04 - Taste the dressing and adjust salt and pepper as needed. Transfer to an airtight container and refrigerate if not serving immediately. Shake or stir well before each use.
# Expert Tips:
01 -
- It takes about five minutes and tastes like something you would pay twelve dollars for at a boutique deli.
- The creamy texture clings to every leaf instead of pooling sadly at the bottom of your bowl.
02 -
- If you add the oil too fast it will split and look curdled, so pour it in a thread thin stream while your whisking arm works overtime.
- Flavored balsamic vinegars like fig or raspberry completely change the personality of this dressing in the best way possible.
03 -
- A fork works in a pinch but a proper whisk will save your arm and give you a smoother result in half the time.
- Making this in a mason jar means you can just screw the lid on and shake it clean up and storage all in one step.