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White Balsamic Vinaigrette offers a balanced blend of sweet and tangy flavors, making it a versatile addition to any salad or vegetable dish. You can prepare this straightforward dressing in 10 minutes with just 5 simple ingredients plus salt and pepper.

White Balsamic Vinaigrette served in a small glass jar.

White balsamic vinegar provides gentle acidity, while the Dijon mustard introduces a touch of heat and the honey offers a hint of sweetness. Combine these with minced shallots and extra virgin olive oil for a well-rounded flavor profile. Whether you opt for hand-whisking or a blender, creating this vinaigrette is quick and hassle-free.

Ingredients for White Balsamic Vinaigrette

White Balsamic Vinaigrette Ingredients on a linen cloth.
  • 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 offers a lighter and more subtle alternative to traditional balsamic vinegar. Made through slow-cooking without caramelization and with no aging requirement, it brings a mild, less intense tanginess that’s versatile in a wide range of dishes. While it’s not a true balsamic, its lighter color and milder flavor make it an appealing choice for dressings and recipes where a dark color and intense flavor could overpower the dish.

Versatile Pairings

This homemade dressing serves as a versatile complement to a variety of dishes. While it naturally shines in classic green salads, it’s particularly impressive when drizzled over a Radicchio Salad, where its sweetness balances the bitterness of the radicchio leaves. It also pairs well with grilled or roasted vegetables, adding a nuanced layer of flavor, or as a light marinade for chicken or fish. 

Pouring White Balsamic Vinaigrette over salad.

Recipe Tips

  • For the smoothest texture, add the olive oil in a slow, steady stream while continuously whisking or blending. This ensures the oil and vinegar emulsify properly, avoiding a separated or oily dressing.
  • While it’s tempting to use the dressing right away, allowing it to sit for at least 30 minutes lets the flavors meld together, offering a more cohesive taste.
  • To get the most juice out of your shallot, mince it finely. Smaller pieces will better integrate into the dressing, giving you a smoother texture and more uniform flavor.

Recipe Options

  • If you don’t have white balsamic vinegar, use apple cider vinegar as a milder alternative or red wine vinegar for a more robust flavor.
  • Prefer a vegan option? Swap out the honey for maple syrup or agave nectar.
  • Not a fan of Dijon mustard? Use stone-ground mustard for a more textured finish or yellow mustard for a sharper kick.
  • For an herbal touch, add a teaspoon of finely chopped fresh thyme or oregano. If you’re storing the vinaigrette for later use, opt for half the amount of dried herbs instead to avoid wilting.

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

How to Make White Balsamic Vinaigrette

To Make by Hand

In a bowl, whisk vinegar, mustard, and honey. Mix in shallot. Slowly add olive oil while whisking to blend; season with salt and pepper.

Blender Instructions

Combine vinegar, mustard, honey, and shallot in a blender. Blend smoothly. Add oil while blending. Season and blend briefly.

Recipe Video

White Balsamic Vinaigrette

Prep: 10 minutes
Total: 10 minutes
Course: Condiment
Cuisine: American
Calories: 134
Servings: 8 people
Balanced in its blend of sweet and tangy, this versatile dressing adds a nuanced layer of flavors and a smooth texture to enhance any salad or vegetable dish.


  • 1/4 cup white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 small shallot minced
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper


To Make by Hand

  • In a medium bowl, whisk together vinegar, mustard, and honey until smooth. Whisk in shallot. Add olive oil in a slow stream, whisking constantly until emulsified; season to taste with salt and pepper.

Blender Instructions

  • Add vinegar, mustard, honey, shallot to a blender pitcher and blend until smooth, scraping down sides as necessary. With blender running, add oil in a steady stream; blend until just emulsified. Season to taste with salt and freshly ground black pepper.
  • Transfer vinaigrette to covered serving pitcher or airtight container and refrigerate until ready to serve.


Calories: 134kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Valentina says:

    I love white balsamic! I think it doesn’t get enough love so I’m happy to see your recipe. Delicious! 🙂 ~Valentina

    1. Marissa Stevens says:

      I agree, Valentina! It’s so good.