White Balsamic Vinaigrette Recipe
Learn how to make a sweet-tart white balsamic vinaigrette in just 5 minutes. This versatile, restaurant-worthy dressing will elevate any salad!
Servings: 7 ounces
Calories: 168kcal
Equipment
- 8 oz mason jar
Ingredients
- 8 tablespoons extra virgin olive oil 4 ounces or ½ cup
- 2 tablespoons honey 1 ounce
- 4 tablespoons white balsamic vinegar 2 ounces or ¼ cup
- ¼ teaspoon Diamond Crystal kosher salt a 4 finger pinch
- cracked black pepper 5 grinds from your pepper mill
Instructions
- Add the olive oil to a mason jar.
- Don't clean the tablespoon from measuring the oil because you can use the same tablespoon to measure the honey next. The residual oil will help release the sticky honey.
- Add the honey to the mason jar followed by the white balsamic vinegar.
- Season with kosher salt and pepper. Tighten the mason jar lid and shake it for 2 minutes or until the ingredients are combined.
- Serve right away. Reshake the mason jar if starting to separate before serving. Store in the refrigerator for up to 2 weeks.
Notes
From the refrigerator: Allow the vinaigrette to come to room temperature for 20 minutes because the olive oil will have solidfied. Reshake the mason jar to recombine the ingredients before using.
Nutrition
Calories: 168kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 86mg | Potassium: 14mg | Fiber: 0.01g | Sugar: 6g | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.2mg
