This White Balsamic Dressing Recipe gives life to any salad! I always have a batch ready to go in the refrigerator.
Do you want to know the secret to make any vinaigrette? 1 part vinegar to 3 parts oil is the ratio. You will also need some sort of emulsifier, like Dijon mustard. The rest is history, be creative. Test it out on my Harvest Chicken Salad.
If you like this dressing you will love the Creamy Basil Balsamic Vinaigrette too!
What is White Balsamic?
White balsamic vinegar involves cooking the grape must at a low temperature to avoid caramelization, which preserves its light color.
It has a slightly sweet, tangy, and fruity taste, making it an excellent choice for light dishes, dressings, and sauces where you want the flavor of balsamic without overpowering the other ingredients.
What makes this recipe so good
- White balsamic vinaigrette pairs well with so many salads! I make a weekly batch for a quick and easy salad.
- The lighter appearance of this vinaigrette allows the natural color of the salad ingredients to stand out.
- This salad dressing is great for meal prep and will last for 1 week in the fridge.
Here is a visual overview of the ingredients used in this recipe. Scroll down to the recipe card for exact quantities.
- White balsamic vinegar - It has more of a clean aftertaste than dark balsamic vinegar. Great to use in lighter-colored foods and dressings to preserve their color.
- Honey - Helps balance out the acidity of the white balsamic vinegar. Honey gives this dressing a nice sweetness and mouthfeel.
- Dijon mustard - Helps with emulsification.
- Fresh Basil - A small amount of basil adds an herby sweetness!
Substitutions and Variations
Check out these methods to achieve emulsification!
Place all ingredients in a tall measuring cup and blend with an immersion hand blender.
Place all ingredients into a mason jar and shake until emulsified. You can also store your dressing in the same jar.
Follow along to make the best white balsamic dressing, and if you have any questions drop them in the comment section below!
Step 1: In a large bowl combine white balsamic vinegar, garlic, shallots, honey, and Dijon mustard.
Step 2: Whisk to combine all of the ingredients.
Step 3: Slowly pour olive oil in a slow and steady stream while whisking quickly.
Step 4: Chopped basil is added and seasoned with salt and pepper. The dressing is ready to be added to your favorite salad.
Quick Tip - To make a single batch, whisk all ingredients in the same bowl as your salad greens for a quick toss.
- Pour Olive Oil in slowly as you whisk to emulsify the dressing. If you fail to do this step your vinaigrette will be broken.
- If you are ever measuring out honey, you know it sticks to everything. A little chef tip, microwave it for 10 seconds, and it will pour so easily.
- Chopped basil should be added at the very end to preserve the freshness of the herb.
- I love storing my homemade dressing in mason jars, like my Maple Dijon Vinaigrette. If they separate, I can give them an aggressive shake.
White Balsamic Dressing Uses
- Salads - Dress mixed greens, fruit, or veggie salads with this vinaigrette.
- Bowls - Top your rice or quinoa Buddha bowls with this tasty dressing.
- Grilled Veggies - Drizzle over grilled zucchini, eggplant, bell peppers, and asparagus.
- Marinade - I love to toss heirloom tomatoes and fresh herbs with this vinaigrette. You can also pour over chicken and fish as a marinade.
Both types of vinegar come from white grapes. Traditional dark balsamic grapes simmer for a long time to caramelize them. White balsamic grapes are pressure cooked to prevent them from caramelization and aged for a shorter amount of time.
Yes, this dressing needs to be refrigerated, lasting for 1 week.
Extra virgin olive oil solidifies under refrigeration. Leave dressing out at room temperature for 10 minutes and re-blend. Oils like avocado oil, grapeseed oil, and canola oil don't solidify.
White balsamic vinegar is mild tasting and a bit acidic. A touch of honey will take the edge off of that acidic bite. Of course, if you are doing a Whole30, you can forego the honey.
Easy fix! Re-blend the dressing in a high-speed blender for a couple of seconds. It's normal for vinaigrettes to separate because vinegar and oil don't mix well.
How long is White Balsamic Dressing good for?
The vinaigrette will last 7 days under refrigeration. I like to make this recipe alongside my Whole30 Ranch dressing every week.
What are the best jars for storing homemade dressings?
It's a personal preference but I favor mason jars. If you are anything like me you always have mason jars on hand. When the vinaigrette separates give it a quick shake and you are back in business.
Related Dressing Recipes
White Balsamic Dressing Recipe
- In a large bowl combine white balsamic vinegar, garlic, shallots, honey, and Dijon mustard. Whisk to combine.
- Slowly pour olive oil in a slow and steady stream while whisking quickly.
- To finish add chopped basil and season with salt and pepper.