Creamy Balsamic Vinaigrette (Printable Version)
Silky balsamic vinaigrette with Greek yogurt, Dijon, garlic and olive oil—brightens salads, roasted veg, or works as a dip.
# What You Need:
→ Dressing Base
01 - 1/4 cup balsamic vinegar
02 - 2 teaspoons Dijon mustard
03 - 1 garlic clove, finely minced
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Creamy Element
07 - 1/3 cup plain Greek yogurt or sour cream (use plant-based yogurt for vegan option)
→ Oil
08 - 1/3 cup extra virgin olive oil
# How To Make It:
01 - In a medium bowl or mason jar, whisk together the balsamic vinegar, Dijon mustard, minced garlic, honey (or maple syrup), sea salt, and black pepper until fully blended.
02 - Add the Greek yogurt (or plant-based yogurt) and whisk vigorously until the mixture is smooth and creamy with no lumps remaining.
03 - While whisking constantly, slowly drizzle in the extra virgin olive oil in a thin stream until the dressing is fully emulsified and silky in texture.
04 - Taste and adjust seasoning as needed. Transfer to an airtight container and refrigerate if not serving immediately. Shake or stir well before each use.
# Helpful Hints:
01 -
- It takes exactly five minutes and uses ingredients you probably already have sitting in your kitchen.
- The creamy texture coats every leaf perfectly without being heavy or cloying like store bought versions.
02 -
- If you drizzle the oil too fast it will separate and look broken, so pour it slowly while whisking aggressively.
- This dressing thickens considerably after chilling, so thin it with a splash of water or vinegar before serving if needed.
03 -
- Try adding a tablespoon of mayonnaise or blended silken tofu for an even richer mouthfeel that clings to hearty greens like kale.
- Flavored balsamic vinegars like fig or raspberry create an entirely different dressing with zero extra effort, so experiment freely.