What is the difference between balsamic vinegar and balsamic vinaigrette?

Balsamic vinegar is a single ingredient made from grape must, while balsamic vinaigrette is a dressing made with balsamic vinegar, oil, and other ingredients, such as Dijon mustard, sweetener, and seasonings like dried thyme or oregano. Balsamic vinegar is tangy and concentrated, whereas balsamic vinaigrette is typically smoother, richer, sweeter, and ready to drizzle over salads or use as a marinade.

Can I make balsamic vinaigrette without Dijon mustard?

Yes, it can be omitted. Dijon mustard adds flavor and acidity and it also helps emulsify the dressing, but this recipe is also great without it. The vinaigrette will be a little less creamy. And may separate more quickly, so just give it a good shake before serving.

Can I make balsamic vinaigrette without honey?

Yes, I think pure maple syrup is a great option to use instead of honey. And if you prefer no sweetener, feel free to leave it out.

Is balsamic vinaigrette healthy?

As a dressing option, this homemade vinaigrette is a suitable healthy option to fit in a balanced diet. Extra-virgin olive oil provides primarily heart-healthy monounsaturated fats, while balsamic vinegar adds flavor with minimal calories per tablespoon. As a registered dietitian, I love making homemade dressings. They’re an easy way to add flavor to vegetables and salads without requiring a long ingredient list.

Homemade Balsamic Vinaigrette

Servings: 1 cup 1x

Scale

Ingredients

⅔ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoon pure maple syrup or pure honey
2 teaspoon Dijon mustard
2 small garlic cloves, minced
½ teaspoon fine salt
¼ teaspoon black pepper

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Instructions

To a small bowl or small jar with a tight-fitting lid, add the olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper. Using a small handheld immersion blender, blend the ingredients until smooth and creamy. Alternatively, you could blend it in a small food processor, whisk it vigorously, or shake it up in a tightly covered jar.
Store the vinaigrette in a covered jar or airtight container in the refrigerator for up to 2 weeks.

Notes

The vinaigrette may solidify once chilled. If this happens, run warm water over the jar then shake it again.

Nutrition Information

Serving Size: 1 tablespoon
Calories: 93
Fat: 9 g
(Sat Fat: 1 g)
Sodium: 85 mg
Carbohydrate: 3 g
(Fiber: 0 g
Sugar: 3 g)
Protein: 0 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Stacie Hassing