Creamy Balsamic Vinaigrette (Printable)
Rich and tangy dressing with velvety texture, perfect for elevating greens, grilled vegetables, or as a dip.
# What You'll 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
# Steps:
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 thoroughly combined.
02 - Add the Greek yogurt (or plant-based yogurt for a vegan variation) 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 until the dressing is fully emulsified and silky in texture.
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 -
- The Greek yogurt gives it a luxurious creamy body without any mayonnaise or heavy cream weighing it down.
- It doubles as a dip, a marinade, and a sauce for grilled vegetables, making it one of the most versatile things in your fridge.
02 -
- If you dump the oil in too fast it will separate and look broken, so pour it in a thin stream while whisking aggressively to save it.
- Flavored balsamic vinegars like fig or raspberry completely change the personality of this dressing in the best possible way.
03 -
- Make a double batch because it disappears faster than you expect and keeps perfectly for a full week.
- A mason jar with a tight lid lets you shake the dressing back together in seconds instead of dirtying a whisk.