The Absolute Balsamic Vinaigrette

One of my favorite salad dressings is balsamic vinaigrette. I don’t always have the time to make it myself, but it is really very easy and I am always so glad when I do. The trick is to double or triple this recipe and store it in your fridge if you tend to eat a lot of salads. I usually make a big hearty salad for lunch when I’m home, so this dressing has been a lifesaver for me. You can store this dressing safely for weeks in a mason jar. I hope you enjoy this salad dressing as much as I do- it is such a staple for me and it is easy to keep on hand for a quick lunch.

The Absolute Balsamic Vinaigrette

Recipe by The Work From Home ChefDifficulty: Easy


Prep time




  • 2 cloves garlic

  • 1/4 cup balsamic vinegar

  • 2 tablespoons honey

  • 2 teaspoons Dijon mustard

  • 1 teaspoon Herbes de Provence

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/2 cup extra virgin olive oil

  • 1 sprig rosemary (optional)


  • Place the garlic cloves, balsamic vinegar, honey, Dijon mustard, Herbes de Provence, sea salt, and pepper in a food processor and pulse until mixed well.
  • Once the mixture is combined thoroughly, slowly add in the extra virgin olive oil and pulse until emulsified.
  • Pour into a mason jar and add a sprig of rosemary, if using. Tightly secure the mason jar lid and serve immediately over your favorite salad or store in your fridge for about 2 weeks.


  • The rosemary sprig IS optional in this dressing, but it makes such a great difference the longer it sits.


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