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    Frizzled Leek » Recipes » Sauces

    Published: May 31, 2021 •Modified: Jul 26, 2023 by Mike Cleavenger • This post may contain affiliate links, which can earn us a commission • Leave a Comment

    White Balsamic Dressing Recipe

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    ↓ Jump to Recipe

    This White Balsamic Dressing Recipe gives life to any salad! I always have a batch ready to go in the refrigerator.

    A spoon filled with white balsamic dressing inside of a glass jar. this recipe

    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 Copycat Sweetgreen Harvest Bowl, and this Blackened Chicken Salad.

    White balsamic dressing is light, sweet, and tangy. Top greens with my pickled onions, and Sous Vide Beets.

    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.

    Jump to:
    • What is White Balsamic?
    • What makes this recipe so good
    • Ingredients
    • Substitutions and Variations
    • Step-by-Step Instructions
    • Chef Tips
    • White Balsamic Dressing Uses
    • Recipe FAQ's
    • Storage
    • Related Dressing Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Ingredients

    Here is a visual overview of the ingredients used in this recipe. Scroll down to the recipe card for exact quantities.

    The ingredients used to make this recipe are: white balsamic vinegar, basil, shallots, garlic, honey, and olive oil.

    Ingredient notes

    • 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!

    Using a hand blender to blend white balsamic dressing.

    Place all ingredients in a tall measuring cup and blend with an immersion hand blender.

    Using a mason jar to shake white balsamic dressing.

    Place all ingredients into a mason jar and shake until emulsified. You can also store your dressing in the same jar.

    Step-by-Step Instructions

    Follow along to make the best white balsamic dressing, and if you have any questions drop them in the comment section below!

    Dijon mustard, garlic, shallots, honey, and white balsamic vinegar in a bowl.

    Step 1: In a large bowl combine white balsamic vinegar, garlic, shallots, honey, and Dijon mustard.

    Whisking all of the dressing ingredients except for olive oil in a large bowl.

    Step 2: Whisk to combine all of the ingredients.

    Whisking olive oil into dressing inside of a large glass bowl.

    Step 3: Slowly pour olive oil in a slow and steady stream while whisking quickly.

    White balsamic dressing in a large glass bowl.

    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.

    Chef Tips

    • 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.

    Pouring white balsamic dressing over top of a beet salad.

    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.

    Recipe FAQ's

    What is the difference between white balsamic vinegar and balsamic vinegar?

    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.

    Does white balsamic dressing need to be refrigerated?

    Yes, this dressing needs to be refrigerated, lasting for 1 week.

    Why did my dressing solidify in the fridge?

    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.

    Why do you put honey in white balsamic dressing?

    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.

    Help, my dressing is separated how do I fix it?

    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.

    Storage

    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.

    Overhead picture of white balsamic dressing inside of a glass jar.

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      Creamy Basil Balsamic Vinaigrette
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      Whole30 Ranch Dressing + Dip (Dairy-Free)
    • pickled red onions featured image
      Hibiscus Pickled Red Onions (Sweet and Tangy)

    Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!

    📖 Recipe

    Overhead picture of white balsamic dressing in a glass jar with a spoon.

    White Balsamic Dressing Recipe

    Mike Cleavenger
    This white balsamic dressing recipe gives life to any salad! I always have a batch ready to go in the refrigerator.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Salads
    Cuisine American
    Servings 1 cup
    Calories 1433 kcal

    Ingredients
      

    • ⅓ cup white balsamic vinegar
    • 1 tablespoon honey
    • 1 tablespoon dijon mustard
    • 1 clove garlic minced
    • 1 tablespoon shallots chopped
    • ⅔ cup extra virgin olive oil
    • 1 tablespoon basil chopped
    • salt and pepper too taste

    Instructions
     

    • 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.

    Notes

    White Balsamic Vinegar - Typically found in your local grocery store's oil/vinegar section.  Aged white balsamic vinegar is the best quality and has a sweet, tangy flavor. 
    Storage - I like to store my homemade dressing in 8 - ounce mason jars for 1 week in the refrigerator.  If your vinaigrette separates, shake it quickly inside the mason jar. 
    You can use a whisk, stick blender, or a mason jar to emulsify this dressing. 

    Nutrition

    Calories: 1433kcal | Carbohydrates: 35g | Protein: 2g | Fat: 145g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 106g | Sodium: 190mg | Potassium: 181mg | Fiber: 1g | Sugar: 31g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.

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    Wearing a chef jacket standing with my arms crossed in front of floating shelves.

    I'm a chef, husband, and father of two beautiful girls. The Frizzled Leek is a blog about getting families back in the kitchen. Here you won't just follow recipes, you will be developing your cooking skills too!

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