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Basil balsamic vinaigrette in a bowl with salad to the side.
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5 from 1 vote

Basil Balsamic Vinaigrette

Basil balsamic vinaigrette is perfectly sweet and tangy. Made with traditional balsamic vinegar and infused with fresh basil, it makes a flavorful salad dressing or dipping sauce for your favorite snack!
Prep Time15 minutes
Total Time15 minutes
Course: Condiment, Salad
Cuisine: Italian
Keyword: basil balsamic vinaigrette
Servings: 8
Calories: 138kcal
Author: Maria D'Errico

Ingredients

  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic (minced)*
  • 1 tablespoon honey *
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup fresh basil leaves (chopped)*
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Instructions

  • Make the base: add the balsamic vinegar, Dijon mustard, garlic, honey, salt, and pepper in a medium-sized bowl. Whisk together until combined.
    Balsamic vinegar, mustard, garlic, honey, salt, and pepper are whisked until combined.
  • Add the olive oil: while whisking continuously, slowly pour in the olive oil 1 tablespoon at a time until the dressing is well combined.
    The olive oil is slowly whisked into the dressing until it is fully combined.
  • Add the fresh basil: stir in the chopped basil until combined. Add more salt and pepper to taste as needed.
    The fresh basil is stirred into the vinaigrette.
  • Serve and enjoy: serve immediately on salad or as a dipping sauce for your favorite snacks. Enjoy!
    The vinaigrette is drizzled over a salad.

Video

Notes

  1. Garlic: the garlic clove can be substituted with ¼ teaspoon of garlic powder.
  2. Honey: you can substitute this with the same amount of maple syrup.
  3. Basil: if you don't have fresh basil available, you can use 1 tablespoon of dried basil instead. I recommend adding the dried basil in step 1 because the acidity of the vinegar will help it to rehydrate and blend more evenly into the dressing.
  4. Add more herbs: you can add more herbs to enhance the basil flavors. Chopped thyme, oregano, or parsley would be delicious options. If using fresh herbs, I recommend adding them 1 tablespoon at a time in Step 4 until you reach the desired flavor. If using dried herbs, add them 1 teaspoon at a time in Step 1 so they can rehydrate and blend into the dressing.
  5. Blend instead of whisking by hand: if you prefer the vinaigrette to be completely smooth and homogenous, you can blend it in a food processor or immersion blender instead. Simply combine all the ingredients and blend together until smooth. Be sure to use room temperature honey, because cold honey may develop lumps in the dressing. Blending will result in a dressing that has more intense basil flavor. Since this method introduces less air than whisking, the final consistency may be denser.
  6. Storage: this vinaigrette can be stored for up to 3 days in the refrigerator. Although I find that it stays emulsified, you may need to gently shake or re-whisk before use if the oil separates.

Nutrition

Serving: 2tablespoons | Calories: 138kcal | Carbohydrates: 4g | Protein: 0g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 90mg | Potassium: 15mg | Fiber: 0g | Sugar: 3g | Vitamin C: 0mg | Calcium: 5mg | Iron: 0mg
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