White Balsamic Vinaigrette

Ingredients

Ingredient Notes

White balsamic vinegar: it's primarily made in the Emilia-Romagna region of Italy with the same Trebbiano grapes that are used to make traditional balsamic vinegar. White balsamic vinegar is produced at a higher pressure and lower temperature, which helps it to maintain a characteristic golden hue. Since it is aged for less time than traditional balsamic vinegar, it has a thinner consistency with a milder, less sweet flavor. I find it tastes similar to a white wine vinegar but with more complexity and depth to the flavors.

Extra virgin olive oil: I recommend using a high quality extra virgin olive oil. Since this vinaigrette contains simple ingredients, the oil flavors will shine through. I find that extra virgin is tastier than regular olive oil because it is unrefined with more polyphenols that give it a bright, peppery flavor. To ensure I'm using a fresh, quality oil, I prefer a harvest date on the bottle and try to finish it within 18 to 24 months of harvest. I use a lot of olive oil in my kitchen so this is easy for me to do! In addition to being tasty, I love using olive oil in my vinaigrettes because it has heart healthy fats and antioxidants.

See recipe card for quantities.

Substitutions and Variations

Sweeten with maple syrup instead: the honey can be substituted with maple syrup. This will make the vinaigrette a bit less sweet with maple undertones.

Use fresh herbs: the Italian seasoning can be substituted with fresh herbs. A good rule of thumb is to use three times the amount of fresh herbs since their flavor is less concentrated. A blend of fresh rosemary, oregano, and thyme would be delicious.

Use garlic powder: if you don't have fresh garlic on hand, you can substitute with garlic powder.

Instructions

The vinegar and seasonings are whisked together until combined.

Step 1: Add the white balsamic vinegar, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper to a medium bowl. Whisk together until combined.

The olive oil is slowly whisked in until a well combined dressing forms.

Step 2: slowly whisk in the olive oil 1 tablespoon at a time until the dressing is well combined. Serve immediately and enjoy!

Storage

You can store this vinaigrette in the refrigerator in an airtight container for up to 3 days. Although I find that it stays emulsified when stored, you may need to shake it up before serving if the oil separates.

For more information about storing leftovers safely, check out this USDA Leftovers and Food Safety guide.

FAQ

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

Although both traditional and white balsamic vinegar are often made from the same Trebbiano grapes, the difference lies in their production process. White balsamic vinegar is cooked at a higher pressure and lower temperature, which prevents caramelization and helps it to maintain it's light, golden hue. It's also aged for a shorter period of time, resulting in a milder acidity and less sweet flavor. Traditional balsamic vinegar is caramelized during the cooking process and aged for a longer period in wooden barrels, thus developing a deep color, syrupy consistency, and a sweeter, more complex flavor.

What can I serve with white balsamic vinaigrette?

White balsamic vinaigrette is versatile, making it the perfect dressing or marinade for a variety of dishes. It's bright, complex flavors pair well with arugula and spinach salad or burrata caprese. I love the flavors so much that it's a great dip for bread, with stirato being my favorite dipper! It's also a delicious marinade for meat and vegetables.

Recipe