So this week, I took the extra time to measure as I whisked it all together. This dressing has a a lot of punch to it from all the garlic and the high vinegar to oil ratio. That is how I like my vinaigrette. That punch is what everyone loves so much about it. Give it a try as written on a salad before trying to dilute it with more oil.
Just be warned that if you bring this to a potluck, you will be bringing it until the end of time 🙂
If you love homemade salad dressings, then be sure to grab my Homemade Caesar Dressing as well. It will change your life 🙂
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Garlic Balsamic Vinaigrette Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 Cup 1x
- Category: Side dish
- Method: Fresh
- Cuisine: Italian
Description
Homemade salad dressing recipe that is so delicious! You won’t buy it from the store ever again.
Ingredients
- 2 large cloves of garlic, finely minced *I use a microplane
- 1 rounded TB dijon or brown mustard
- 1 1/2 tsp salt
- 2 tsp freshly ground black pepper
- 1/3 C balsamic vinegar
- 2/3 C extra virgin olive oil
Instructions
1. In a small bowl, whisk together all the ingredients except the oil. While whisking, slowly drizzle in the oil. Keeps at room temperature in an airtight container for 10-14 days.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 92
- Sugar: 2 g
- Sodium: 221 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 3 g
Keywords: easy salad dressing recipe
New to your blog from the land of Pinterest! 😉 I’m loving all of the recipes! We have a family of four kiddos ourselves, so it’s nice to see good, wholesome recipes for a family-centered crowd. One question. What is the salad you serve this with? Got an ingredient list for that?! Thanks!
I’m add ripe Bartlett pears, candied walnuts:
Or pecans. Homemade croutons. I have also
In the summer used fresh strawberries. Nice
and light but full of flavor. Just made a double
batch to share with neighbor.
Great ideas Dawn!
Use whatever you have on hand. Usually, I toss together romaine, cukes, green onions, tomatoes, carrots, chicken, bacon, Parmesan cheese and a toasted nut of some kind.
Just wanted to tell you that I made this dressing tonight and took a salad to the Moms’ Club family pot luck at our church. To say it went over well would be a drastic understatement! It was absolutely delicious! Thanks for sharing it!!
i used minced roasted garlic [http://seitanbuiltmyhotrod.blogspot.com/2013/01/liquid-gold.html] instead of fresh and this came out really yummy though you may wanna half the salt and add more to taste. =)
Saw this on Pinterest and went immediately to your recipe. Can’t wait to try it; sounds absolutely delicious. Salivating as I type!!! Thanks for parting with your recipe. Warmly, Karen, Croydon, England.
Tried your recipe today as it looked good – one thing I would change is that your recipe has way too much salt. I would just add a dash of salt not 1.5 tsp….
I made this as directed except I cut the salt and pepper back some, just to taste. It’s delicious! Even my picky 5 yr old who only likes ranch loved it which was a surprise. I highly recommend grating the garlic with a microplane versus mincing it.. it really melts into the dressing that way, and no one gets a larger piece of garlic.
Keeps at room temperature for 10-14 days? No, no no! PLEASE keep it in the fridge if you don’t finish it when you first make it. Raw garlic is highly susceptible to botulism, which is literally deadly. Any commercial dressings that contain garlic either contain a preservative, or are sold refrigerated, with instructions to keep them in the fridge at all times. No exceptions. You should not even leave it out overnight, let alone for 2 weeks. If you like your dressing at room temperature (as I do), or you don’t like how olive oil congeals in the fridge, just take it out of the fridge about 30 minutes or so before you want to use it, then shake it well. No homemade dressing or dip that contains raw garlic should ever be stored at room temperature.
Thanks Ivana for your tips!
Vinegar is a preservative Ivana, but better to be safe than sorry.
5 Stars! Finally a Balsamic vinaigrette I like. Other Balsamic dressings I’ve tried were too sweet for me. This dressing is fabulous!!
I’m so glad you loved it as much as I do!
Really good dressing, has a sharp fresh bite to it. Easy to make, I did cut back on the salt, but after tasting it I added the full amount. Vinegar is a preservative and I’ve found putting dressings with olive oil in them in the refrigerator causes them to break down and ruins the taste….Thanks for the recipie, it’s my go to salad dressing. One other thing, if you are watching carbs, this is a good thing
Howdy Bill! I’m so glad you love the dressing recipe as much as I do. Definitely a favorite for our family.
Is there calorie info on this?
Howdy Angel! I don’t have that information for this recipe but there are a ton of amazing online nutritional calculators out there. Just plug in the ingredients and it will give any type of nutritional info you are looking for!
I just made this as a marinade for chicken. Unfortunately, I didn’t have any dijon so I used honey mustard and extra garlic of course! It tastes great and I can’t wait to see how it works with my grilled chicken!
Glad you made it work Anne 🙂
I plan on trying your recipe, but would you please share the exact name and brand of Dijon mustard you used. I haven’t found a good one that I love that isn’t in a restaurant
Hi there Denise! Honestly, I’ve used many different brand names. The Dijon mustard flavor is very faint in the recipe and it’s main purpose is to be the emulsifier for the dressing.