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Two glass bottles of balsamic dressing sitting on a wooden cutting board.
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5 from 3 votes

Basil Balsamic Vinaigrette

Ditch the store-bought bottles for this easy, homemade Basil Balsamic Vinaigrette. Made with fresh basil, EVOO, and clover honey, this creamy herb dressing is the perfect tangy addition to summer salads and marinades.
Prep Time5 minutes
Total Time5 minutes
Course: Dressings, Salads
Cuisine: Italian
Servings: 2 cups
Calories: 700kcal
Author: Mike Cleavenger

Equipment

Ingredients

  • ½ cup balsamic vinegar
  • 1 tablespoon clover honey
  • 2 teaspoon dijon mustard
  • 1 garlic clove sliced
  • 1 teaspoon fresh thyme destemmed, chopped
  • ¼ teaspoon fresh basil chopped
  • ⅔ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

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

  1. Store your dressing in a glass mason jar in the refrigerator for 2 weeks.
  2. If balsamic dressing solidifies in the refrigerator let it sit out at room temperature for 15-20 minutes and give it a good shake.
  3. If  your dressing is to thick add a tablespoon of water and if to thin emulsify in more extra virgin olive oil.
  4. Balsamic vinegars can be acidic so adjust the amount of honey accordingly. 

Nutrition

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