My Creamy Basil Balsamic Vinaigrette will have you saying NO to the store-bought dressing. Fresh herbs like basil and thyme give this dressing a fresh flavor. Break out your mixed greens and enjoy the best herb balsamic dressing ever!!
I love to have a few go-to dressing recipes on hand for salads. My white balsamic dressing is perfect on mixed-green salads.
Often times balsamic vinaigrette has honey or sugar added to balance out the acidity of the vinegar. We find this step is not necessary if you buy good quality balsamic vinegar.
This is an emulsified basil balsamic dressing to make it thick and creamy. I like to use an emersion blender to do this.
Drizzle balsamic basil dressing over a spinach salad, roasted beet salad, Apple Cranberry Salad, and my favorite Caprese salad.
What makes this dressing so good
- Extra Virgin Olive Oil has so much flavor and pairs perfectly with garlic, basil, and balsamic.
- This recipe has no added sweeteners, so it's paleo and Whole30-approved.
- Fresh Basil takes balsamic dressing to a new level. I love the pleasant smell and fresh taste that fresh herbs add.
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Ingredient Notes
Here is a visual list of the basil balsamic dressing ingredients you will need.
- Balsamic Vinegar - Many balsamic dressing recipes call for honey in the recipe because the vinegar is acidic. I recommend buying a good quality balsamic vinegar that is naturally sweet.
- Olive Oil - I only use extra virgin olive oil for the rich flavor!
- Garlic - Use fresh garlic.
- Dijon Mustard - Helps make the dressing thick and creamy.
- Thyme + Basil - Fresh herbs add a zesty and fresh flavor to any dressing.
- Salt + Pepper
See the recipe card for quantities.
How to make this recipe
Learn how to make a creamy basil balsamic vinaigrette with step-by-step instructions below.
Blender Method
I like to use an emersion or hand-stick blender to make this yummy balsamic dressing!
- Remove fresh thyme and basil from the stem and chop. I like to roll the basil leaves into little cigar shapes and finely slice them. I finely chop the fresh time leaves.
- In a blender, add balsamic vinegar, dijon mustard, garlic, and chopped herbs. Blend on high speed until everything is combined.
- Turn the blender speed down to low and slowly drizzle in olive oil to emulsify.
- Season with salt and pepper, and serve over your favorite salad!
Mason Jar Method
Using a mason jar is a great way to mix up homemade dressings. Make sure to give your dressing one last good shake before dressing a salad.
- In a 16-ounce mason jar, combine all ingredients. Make sure the garlic and herbs are chopped fine.
- Secure the mason jar with a lid and shake it vigorously. I will always give it a second shake right before dressing my salad.
By Hand Method
This classic way of making a dressing with balsamic works well but you will be using your muscles. Just remember to add the olive oil in a slow and steady stream.
- Remove fresh thyme and basil from the stem and chop. I like to roll the basil leaves into little cigar shapes and finely slice them. I finely chop the fresh time leaves.
- In a small mixing bowl, add vinegar, mustard, and chopped garlic. Using a whisk to mix everything together.
- Slowly pour olive oil into vinegar while whisking vigorously to emulsify the dressing.
- Finish with fresh chopped basil, thyme, salt, and pepper.
Equipment
Storing homemade dressings
Homemade dressings don't last nearly as long as store-bought dressings. Store balsamic vinaigrette in a mason jar or an airtight container for 5 days in the fridge.
Chef Tips
- Chop herbs by hand before adding them to the dressing. Adding whole basil leaves gums up the blender.
- Use good quality balsamic vinegar. Low-quality versions have an acidic taste. A good vinegar should have an enjoyable sweetness.
- When making this dressing by hand, drizzle the oil slowly. Whisking fast will keep your vinaigrette from separating.
- A homemade dressing will separate in the fridge because oil and vinegar don't combine naturally. Give the mason jar a quick shake before mixing a salad and the dressing with emulsify.
Frequently Asked Questions
The standard ratio of all dressings is one part vinegar to three parts oil. When you know this ratio, you can make any dressing you want!
Dijon mustard works as an emulsifier. Vinegar and oil naturally don't want to go together. So adding a bit of mustard and blending on high speed will make this dressing creamy.
Yes, it has been proven to stabilize blood sugar and reduce cholesterol. Consume small amounts at a time since olive oil is high in fat.
You can use dried basil, but it won't have the same flavor. Fresh basil gives this dressing a fresh and zesty flavor. Keep in mind that dried herbs are stronger than fresh herbs, so I would only use ½ teaspoon.
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📖 Recipe
Creamy Basil Balsamic Vinaigrette
Equipment
Ingredients
- ½ cup balsamic vinegar
- 2 teaspoon dijon mustard
- 1 garlic clove sliced
- 1 teaspoon fresh thyme destemmed, chopped
- ¼ teaspoon fresh basil chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup olive oil
Instructions
- In a wide-mouthed jar, combine balsamic vinegar, dijon, garlic, thyme, basil, salt, and pepper.
- Blend with a handheld immersion blender. Pour in olive oil. Slowly move the blender up and down until thick and creamy.
- Store in a mason jar or an airtight container. Keep refrigerated.
Notes
Mason Jar Method:
- In a 16-ounce mason jar combine all ingredients. Make sure the garlic and herbs are already chopped fine.
- Secure the mason jar with a lid and shake it vigorously. I will always give it a second shake right before dressing my salad.
By Hand:
- Remove fresh thyme and basil from the stem and chop. I like to roll the basil leaves into little cigar shapes and finely slice them. I finely chop the fresh time leaves.
- In a small mixing bowl, add vinegar, mustard, and chopped garlic. Using a whisk to mix everything together.
- Slowly pour olive oil into vinegar while whisking vigorously to emulsify the dressing.
- Finish with fresh chopped basil, thyme, salt, and pepper.
mikecleavenger
I love how tasty this recipe is without adding sugar. I love putting this dressing on any mixed green salad. Fresh basil and thyme add a nice sweet and savory flavor to this classic dressing.
Cinda Raupe-Hultner
This recipe is wonderful and so easy to make. It makes any salad restaurant quality.