Creamy Balsamic Vinaigrette is a homemade dressing that combines the tangy flavor of balsamic vinegar with a slightly sweet taste and creamy smooth texture. It is a rich, savory dressing that pairs well with a variety of salads and can also be used as a marinade or dipping sauce! Try my Catalina Dressing for another flavorful dressing. Or, use this as a dipping sauce for my Chicken Legs!
Ingredients & Substitutions
Balsamic Vinegar: Balsamic vinegar is a dark, syrupy vinegar that originated in Italy. It is often used in cooking (like in my Balsamic Chicken and Caprese Salsa) and as a condiment. It’s used in salad dressings like this one, marinades, sauces, and as flavoring for meats, vegetables, and fruits.
Mustard: Dijon mustard not only adds to the taste of the dressing, but it also helps to emulsify it. The mustard helps create a stable mixture of oil and vinegar by preventing them from separating. Whole-grain mustard would also work in this recipe. I do not recommend using yellow mustard as it is not a strong enough emulsifier to prevent separation.
Honey: Honey balances the acidity of the balsamic vinegar and adds a touch of sweetness to the dressing.
Poppy Seeds: Black poppy seeds add a subtle nutty flavor to the dressing, as well as a little texture. If preferred, you could leave those out if you don’t have any on hand.
Oil: I prefer extra virgin olive oil for vinaigrette dressing. The oil needs to be added slowly and gradually. If you add the oil too fast, the liquids will not emulsify (combine).
Can I Make This Dressing Without A Food Processor?
Yes, you can get an emulsified creamy balsamic vinaigrette without a food processor. Try using a blender or immersion blender. Mix all of the ingredients except for the oil. Then, slowly drizzle in the oil at a slow speed. In a pinch, you could use good old-fashioned arm strength and a whisk. Again, when adding the oil, do it slowly as you whisk away. It will keep the dressing together for a few hours, at least.
How To Store Cream Balsamic Vinaigrette
Once made, store the dressing in an airtight container in the refrigerator. It will last up to 2 weeks. When using, give the jar a shake to make sure all of the ingredients are combined.
Creamy Balsamic Vinaigrette
- ½ cup (127.5 g) balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon black poppy seeds
- 1 cup (213 g) extra virgin olive oil
- To the bowl of a food processor add balsamic vinegar, lemon juice, dijon mustard, honey, garlic, salt, pepper, and black poppy seeds. Process until smooth.
- With the processor on, slowly add the oil in a thin stream, as gradually as you can, until the liquid thickens & lightens a bit, becoming an emulsion.
- Store in a sealed container in the refrigerator for up to 2 weeks (LIZ VERIFY).
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What the Test Kitchen had to say about this recipe:
This dressing is the perfect balance of sweet and tangy, with a creamy texture that makes it so versatile. You could use it on salads, but it's also great as a marinade or as a dipping sauce!
I love the tanginess of this dressing! A little bit goes a long way when it comes to flavor, for sure. It would be delicious for dipping fresh vegetables and on a salad, of course. It's creamy, but not heavy, if that makes sense. It's perfect!
This is so smooth and tangy! I was actually caught by surprise with the tanginess but in a good way! This is a great dressing for a fresh salad. It has a nice citrus flavor mixed in with that sweet, balsamic vinegar. This is ideal for you if you enjoy light, zesty, fresh-tasting dressings!
I prefer a creamy balsamic dressing so was pleasantly surprised how easy to make and how great this is. Tangy, yet creamy and delicious.
Can’t wait to try this. I actually have all the ingredients. Thanks for making recipes that are achievable for the “normal” person.