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Homemade Honey Balsamic Vinaigrette

Mmm, salad dressing! You either love vinegar, or you hate it. Or so my husband and I thought. We spent years making two salad dressings, his was honey mustard dressing and mine honey balsamic dressing. We’ve found a happy medium with this recipe instead.

In the last six months I started trying to find a balsamic recipe with less olive oil and more flavor. I didn’t think it was possible….but….after months of experimenting and multiple friends asking me for the recipe, here it is!

Special shout out to my husband who is always in the kitchen, trying new combinations. Especially when I say I want something to have more (fill in the blank) he gets to experimenting and always hits the nail on the head!

So, anyways, honey balsamic vinaigrette: {use organicingredients when possible, or GMO free}

1/4 cup water

1/2 cup balsamic vinegar (Go to the bottom of this page to learn about balsamic vinegar–does yours contain caramel coloring/gluten?)

3 tbsp. extra virgin olive oil

.5 tbsp of RAW honey (unfiltered if you can), organic agave is also a great substitute if vegan

1 to 1.5 tbsp dijon mustard (if you like the mustard taste more than sweet, try 1.5 tablespoons and see how you like it..(my husband))

2 cloves of garlic, minced

Pinch of salt & pepper

Combine all ingredients in a deep bowl. Whisk away. Have kids? They especially like the whisking. Store in the refrigerator. No, I don’t know how long it WILL last because mine doesn’t last long enough to find that out!

Having a glass container like this is handy! $4.99 at TJ MAXX.

Vinegar FYI:

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