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This Basil Balsamic Vinaigrette will become your go-to salad dressing. The creamy, sweet, and floral flavors of fresh basil will elevate your salad game.
Here are a few dishes to drizzle the balsamic vinaigrette on: Arugula and Pomegranate Salad, Grilled Cajun Salmon, and Yellow Squash Fritters.
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Growing up, the only salad dressings I knew were ranch and Italian dressing. I think most people grew up like me. I learned what a vinaigrette was when I started taking my culinary arts class, and I have never looked at salad dressings the same way.
A homemade vinaigrette is easy to make; it takes about 5 minutes to whip up. The hardest thing is drizzling the olive oil slowly into the base so you don't break it.
My basil balsamic vinaigrette uses fresh basil leaves, aged balsamic dressing, dijon mustard, fresh garlic cloves, salt, black pepper, and extra virgin olive oil. This creamy balsamic dressing will quickly become your go-to for summer salads, roasted vegetables, pasta salad, grilled chicken, and salmon. I toss with a simple salad on the side of dinner.
Basil Balsamic Vinaigrette Ingredients
Here is everything you'll need to make your salad dressings. It's a base for a wide range of yummy creations.
Fresh Basil
For fresh basil flavor, only buy pretty bright green basil. Discard any bruised or wilted leaves.
Fresh Garlic
Avoid using garlic powder or garlic in water. For the best flavor, you want fresh garlic. I like to buy peeled garlic to speed up the prep.
Aged Balsamic Vinegar
All balsamic vinegar is not created equal. The best sweet balsamic vinegar is aged, and that flavor is crucial to a delicious basil balsamic vinaigrette. You can use regular balsamic vinegar, but please promise to try an aged version.
Dijon Mustard
Dijon mustard is the backbone to ensure the vinaigrette doesn't break and helps balance the flavors.
Extra Virgin Olive Oil
My go-to brand is Colavita olive oil. The peppery notes in the oil let you know you're using real olive oil, not a blend with canola oil.
How to Make Basil Balsamic Vinaigrette
Whether you're only looking for a salad dressing that's low in carbs and will help you hit your physical goals or looking for something better than what the grocery store has to offer, keep in mind to be patient and slowly drizzle the olive oil in
Add garlic, balsamic vinegar, water, Dijon mustard, fresh basil leaves, salt, and black pepper in a food processor or blender. Pulse 6 times.
While the processor runs slowly, drizzle in extra virgin olive oil until the vinaigrette has thickened. Most food processors have two little holes on top that slowly drizzle the oil into the mix.
Storing Balsamic Basil Vinaigrette
Leftover basil balsamic dressing can be stored in a mason jar, glass jar, or airtight container in the fridge for one month. If you leave it out at room temperature, use it in three days.
Pro Recipe Substitutions, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders for your basil balsamic vinaigrette.
- Substitute half the balsamic vinegar with lemon juice to make a lemon basil vinaigrette. For a classic balsamic vinaigrette dressing, omit the basil from the recipe. Feel free to substitute white balsamic vinegar or white wine vinegar for balsamic vinegar.
- If fresh basil is unavailable, use one tablespoon of dried basil.
- You can use olive oil or avocado oil instead of extra virgin. I do not recommend using canola oil.
- Add two tablespoons of sweet honey or maple syrup if you like a little sweetness.
- You can use an immersion blender to make your balsamic vinaigrette. Be sure to use a tall vessel, as a bowl will not allow the immersion blender to work at its best.
- You can use this creamy dressing as a dip for a crudité platter.
FAQs
Here are the reader's top questions about making a balsamic basil vinaigrette.
What's the difference between balsamic vinaigrette and balsamic dressing?
Balsamic vinaigrette is a specific type of balsamic dressing. Both bases include balsamic vinegar. Balsamic vinaigrette typically combines olive oil, a binder like egg yolk or Dijon mustard, and various seasonings like garlic, salt, and pepper. On the other hand, balsamic dressing can refer to any dressing that uses balsamic vinegar as a base and may include a wide range of ingredients or variations, such as balsamic reduction or glaze for a sweeter, thicker consistency.
What is balsamic dressing made of?
Balsamic dressing is primarily made of balsamic vinegar. Depending on the type of dressing, it can include olive oil, sugar, mustard, herbs, and seasonings like garlic, salt, and pepper.
Is balsamic vinegar made from basil?
No, balsamic vinegar is not made from basil. It is traditionally made from grape must, freshly crushed grape juice with all the skins, seeds, and stems. The term "balsamic" does not relate to basil but rather to aging the vinegar, contributing to its complex flavor and thickness.
Is balsamic a healthy dressing?
It can be considered a healthy option when consumed in moderation. Balsamic vinegar is low in calories and has potential health benefits, including antioxidants. However, the overall healthiness of balsamic dressing depends on the additional ingredients used, particularly the amount and type of oil and sugar, which can increase the calorie and fat content.
Is balsamic vinaigrette dressing healthy?
Similar to balsamic dressing, balsamic vinaigrette can be a healthy choice. Its primary ingredients are balsamic vinegar and olive oil, both of which offer health benefits. The vinegar contains antioxidants, and the olive oil contains healthy fats. Be mindful of portion sizes and the ratio of oil to vinegar to keep it on the healthier side. Also, using mayonnaise or yogurt for a creamy balsamic dressing can increase calories.
What's the difference between balsamic vinegar and balsamic vinaigrette?
Balsamic vinegar is a concentrated, flavorful vinegar made from grape must, known for its rich, complex flavors. Balsamic vinaigrette is a salad dressing made by blending balsamic vinegar with oil, mustard, salt, and black pepper, creating a sauce suitable for dressing salads and other dishes.
More Salad Dressing Recipes
Here are a few more dressings you can make at home.
- Ranch
- Sun-Dried Tomato Vinaigrette
- Green Olive Vinaigrette
- Strawberry Basil Balsamic Vinaigrette
- Cajun Ranch
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Read the recipe once before making it and prepping all the ingredients.
Step 2: Follow the recipe and get ready for a flavorful balsamic basil vinaigrette.
I hope you're ready for your new favorite salad dressing. It's effortless to whip, and you'll probably never go back to buying store-bought dressings again because you now have the freedom and versatility to create a wide range of flavors at home.
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📖 Recipe
Balsamic Basil Vinaigrette
Ingredients
- 4 garlic cloves smashed
- ¼ cup balsamic vinegar
- ¼ cup Dijon mustard
- ¼ cup water
- 4 large basil leaves or 7 small leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup extra virgin olive oil
Instructions
- In a food processor or blender, add garlic, balsamic vinegar, water, Dijon mustard, fresh basil leaves, salt, and black pepper. Pulse 6 times. While the processor runs slowly, drizzle in extra virgin olive oil until the vinaigrette has thickened. Most food processors have two little holes on top that slowly drizzle the oil into the mix.
Notes
- Substitute half the balsamic vinegar with lemon juice to make a lemon basil vinaigrette. For a classic balsamic vinaigrette dressing, omit the basil from the recipe. Feel free to substitute white balsamic vinegar or white wine vinegar for balsamic vinegar.
- If fresh basil is unavailable, use one tablespoon of dried basil.
- You can use olive oil or avocado oil instead of extra virgin. I do not recommend using canola oil.
- Add two tablespoons of sweet honey or maple syrup if you like a little sweetness.
- You can use an immersion blender to make your balsamic vinaigrette. Be sure to use a tall vessel, as a bowl will not allow the immersion blender to work at its best.
- You can use this creamy dressing as a dip for a crudité platter.
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