Homemade Balsamic Vinaigrette {No Mustard}

This is simply the best homemade balsamic vinaigrette. This dressing beats anything that comes out of a bottle, hands down!

Homemade balsamic vinaigrette takes just 5 minutes to make and tastes better than anything you can buy at the grocery store. I promise! I make a double batch of this balsamic dressing at the beginning of the week and use it on salads throughout the week. It’s a favorite, along with my Greek Salad Dressing and Miso Ginger Dressing.

Serve it with an arugula salad with pasta, my favorite kale salad or even drizzled over a three bean salad.

While Dijon or stone ground mustard can be a great addition to vinaigrettes, I’m often asked for recipes that don’t use mustard. This one is for all of you mustard haters out there. And I promise that the pro-mustard folks will love it just as much.

What you need for this balsamic vinaigrette:

These are the main components for this recipe (affiliate links included)…

• Balsamic vinegar: Higher quality, aged balsamic vinegars tend to have a slight sweetness, while cheaper version have a more astringent flavor.
• Olive oil: Keep a good quality, fruit extra virgin olive oil on hand for dressings.
• Agave nectar: Just a dash of sweetness to balance the vinegar. Feel free to substitute with maple syrup or honey. If you prefer a vegan dressing, opt for agave or maple syrup – honey isn’t considered vegan.
• Garlic: Grate the garlic clove with a microplane.
• Seasoning: Salt and pepper is all you need!

Tips for making balsamic dressing:

Making homemade dressing is a breeze, and this balsamic vinaigrette is no exception. I typically whisk everything together in a bowl. Alternatively, combine all of the ingredients in a lidded jar and give it a good shake.

For the garlic, peel the clove, keeping it as intact as possible so it’s easy to grip. Typically I smash garlic cloves with the side of a chef’s knife to release the papery skin before chopping. However, this method will smush the clove, making it difficult to hold onto while grating. Instead, just cut off the tip and peel off the skin with your fingers. Using a microplane, grate the garlic straight into the dressing.

How to store balsamic vinaigrette:

Pour the dressing into a mason jar with a tight fitting lid and store in the refrigerator. When stored properly, the dressing should last for a few weeks.

Before serving, give the dressing a quick whisk or shake.

Other homemade dressing recipes:

Greek Salad Dressing {Cookin’ Canuck}
Miso Ginger Dressing {Cookin’ Canuck}
Homemade Greek Yogurt Ranch Dressing {Show Me The Yummy}
Avocado Caesar Dressing {Eating Bird Food}

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.