White Balsamic Vinaigrette

9:47 AM

If you’ve ever wanted a salad dressing that brings the brightness of balsamic without the dark, syrupy intensity, White Balsamic Vinaigrette is the answer. This version comes together in 10 minutes with 5 simple ingredients, finished with a finely minced shallot for a touch of refinement.

The Dijon mustard adds gentle heat, the honey rounds out the acidity, and the shallot brings a subtle savory note that you don’t get from a single garlic clove. Whisk it by hand or use a blender for a smoother, more emulsified texture. Either way, it’s done in 10 minutes.

Recipe at a Glance

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 servings
• Skill Level: Easy

White Balsamic Vinaigrette Ingredients

• White Balsamic Vinegar: Look for a version from Italy, preferably from the Modena or Reggio Emilia regions. It should be made from white grape must and white wine vinegar without additives. Ideally it will have a balanced sweet-tangy taste and a slightly syrupy consistency.
• Dijon Mustard: Opt for a brand that lists mustard seeds as the first ingredient to ensure a robust flavor.
• Honey: Use raw honey for a more complex sweetness.
• Shallot: Choose one that is firm to the touch with no signs of sprouting.
• Extra Virgin Olive Oil: Choose one that is cold-pressed and has a golden-yellow color for the best taste and aroma.
• Kosher Salt and Freshly Ground Black Pepper

White Balsamic Vinegar vs Traditional Balsamic Vinegar

White balsamic vinegar is the lighter, milder cousin of traditional balsamic. It’s slow-cooked without the caramelization step and skips the long aging process, so the result is gentler in both color and flavor. It’s not technically a true balsamic, but the lighter look and softer tang make it a better fit for dressings and dishes where dark balsamic would overpower everything else on the plate.

How to Make White Balsamic Vinaigrette

To Make by Hand

In a bowl, whisk vinegar, mustard, and honey. Stir in the shallot. Add the olive oil in a slow, steady stream, whisking the whole time, until it comes together. Season with salt and pepper.

Blender Instructions

Add vinegar, mustard, honey, and shallot to the blender and blend until smooth. With the blender running, pour the oil in slowly until it emulsifies. Season with salt and pepper and give it one more quick blend.

How to Use White Balsamic Vinaigrette

This homemade dressing goes with a lot of things. It’s great on a basic green salad, but I especially love it over a Radicchio Salad where the sweetness softens the bitter leaves. It also works beautifully on grilled or roasted vegetables, and as a light marinade for chicken or fish.

Recipe Options

• No white balsamic on hand? Apple cider vinegar is the closest milder swap, or use red wine vinegar if you want something punchier.
• For a vegan version, use maple syrup or agave instead of honey.
• Not a Dijon fan? Stone-ground mustard works for more texture, yellow mustard for a sharper bite.
• A teaspoon of finely chopped fresh thyme or oregano is nice if you’re using the dressing right away. If you’re making it to store, use half the amount of dried herbs instead so they don’t wilt.

How to Store

Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. If the dressing separates, just give it a good whisk before using.

More Delicious Homemade Salad Dressings

• Champagne Vinaigrette
• French Vinaigrette
• Sesame Ginger Dressing
• Parmesan Vinaigrette
• Greek Salad Dressing
• Caesar Salad Dressing