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If you still aren’t making homemade vinaigrettes, this basil balsamic vinaigrette is your sign to start. It's creamy, flavorful, and incredibly easy to make. Use it for salads, proteins, and so much more.
I can’t remember the last time I bought salad dressing because I know whatever I make at home is going to be exponentially better than anything at the store. Whether it's dairy-free ranch dressing, poppy seed dressing, or carrot ginger dressing. Fresh, homemade is always best.
Ingredients
- Extra virgin olive oil - a flavorful base for any homemade vinaigrette.
- Balsamic vinegar - choose a quality balsamic vinegar for the best flavor, just make sure it's not a balsamic reduction (which is too thick and sweet).
- Fresh basil - for the best flavor, use fresh instead of dried.
- Raw honey - to bring out the natural sweetness in the balsamic and to help emulsify the dressing.
- Dijon mustard - helps with flavor and emulsification.
- Kosher salt and black pepper - to taste.
How to Make Basil Balsamic Vinaigrette
There are a few methods you can use to make basil balsamic vinaigrette depending on the tools you have access to, but my preferred method is using a blender.
Blender method
Add all the ingredients except for the fresh basil to the base of your blender and blend on medium-high until well emulsified. Then add in the basil and pulse a couple of times until incorporated. Season with salt or pepper, to taste.
Store in the fridge for at least 30 minutes to 1 hour before serving for the best flavor.
Whisk method
In a medium-sized bowl, whisk together the vinegar, honey, dijon, salt, and pepper. Slowly pour in the olive oil with one hand while whisking with the other until it's well combined.
Add in the chopped fresh basil and whisk to combine. Season with salt and pepper, to taste.
Mason Jar Method
Add all the ingredients including the chopped basil to a mason jar with a tightly sealed lid and vigorously shake until the dressing is well combined. Season with salt and pepper, to taste.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this basil balsamic vinaigrette using what you already have? Here are some ideas…
- No fresh basil? - use another fresh herb in its place such as thyme or rosemary (1-2 tablespoons total).
- No raw honey? - use maple syrup.
- For a beautiful green dressing - use white balsamic vinegar instead.
Storage
Store in a tightly sealed jar in the fridge for up to one week.
Top Tip
For the creamiest results, use a blender to properly emulsify the dressing.
Salads to Enjoy This Dressing With
Basil Balsamic Vinaigrette
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon raw honey
- kosher salt to taste
- black pepper to taste
- ½ cup fresh basil leaves
Instructions
Blender Method
- Add all the ingredients except for the fresh basil to the base of your blender and blend on medium-high until well emulsified.
- Then add in the basil and pulse a couple of times until incorporated. Season with more salt or pepper, to taste.
- Store in the fridge for at least 30 minutes to 1 hour before serving for the best flavor.
Whisk Method
- In a medium-sized bowl, whisk together the vinegar, honey, dijon, salt, and pepper. Slowly pour in the olive oil with one hand while whisking with the other until it's well combined.
- Add in the chopped fresh basil and whisk to combine. Season with salt and pepper, to taste.
Mason Jar Method
- Add all the ingredients including the chopped basil to a mason jar with a tightly sealed lid and vigorously shake until the dressing is well combined. Season with salt and pepper, to taste.
Carol Gamell says
We are a basic olive oil and apple cider vinegar dressing family. My husband has made it this way for 59 years. Sometimes I like a poppy seed dressing. But Lindsey, I’m going to try this newest drsg this evening. It sound good!