Balsamic Vinaigrette Recipe

Prepare aromatics

Finely mince the shallot and garlic. Place them in a small bowl or measuring cup where you will assemble the vinaigrette so their flavors can infuse into the dressing.

Emulsify base

Add the Dijon mustard and honey to the shallot and garlic. Pour in the balsamic vinegar and whisk vigorously until combined. The mustard helps the emulsion form and the honey balances acidity.

Add oil slowly

With constant whisking, slowly stream in the extra-virgin olive oil until fully incorporated and the mixture thickens slightly into a smooth emulsion. Alternatively, pulse in a jar or blender: combine vinegar mixture and add oil in a thin stream while blending to emulsify.

Season and adjust

Stir in the sea salt and freshly ground black pepper. Taste and adjust: add up to 2 teaspoons of water if you prefer a thinner consistency, or an additional 1/2 teaspoon honey for more sweetness, or 1/4 teaspoon salt for more seasoning.

Rest and store

Let the vinaigrette rest at room temperature for 10–15 minutes so the shallot and garlic mellow and flavors meld. Transfer to a sealed jar and refrigerate. Shake well before each use; dressing will keep 1–2 weeks refrigerated. Bring to room temperature and shake before serving, as the oil may solidify slightly when cold.