Creamy Basil Balsamic Vinaigrette
A creamy basil balsamic vinaigrette is so easy to make. Nowadays, I never buy store-bought dressing because homemade is so much better. Fresh basil and thyme make this dressing sweet and savory!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dressings, Salads
Cuisine: Italian
Servings: 2 cups
Calories: 700kcal
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.
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.
Calories: 700kcal | Carbohydrates: 12g | Protein: 1g | Fat: 72g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 362mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg