5 Ingredients or Fewer

Blender Balsamic Vinaigrette

May 17, 2022
20 Ratings
Photo by Carolina Gelen
  • Prep time 5 minutes
  • makes 1½ cups
Author Notes

At its core, balsamic vinaigrette is olive oil plus balsamic vinegar. My recipe adds just a few other ingredients to make a version you’ll want in your fridge at all times: mustard, shallot, and honey. It’s so good. This is the perfect time to use that fancy olive oil in your pantry before it goes bad. Don’t substitute another oil, like vegetable or canola. Olive oil’s fresh, grassy notes are a must here. Will this work with cheaper balsamic vinegar? Yes. Will a “good” balsamic vinegar make a difference? Also yes. To balance those strong flavors, a little sweetener goes a long way. Honey brings more than just sweetness. Depending on its source, honey can add floral, smoky, woody, or fruity notes. If you’re looking for a vegan alternative, opt for maple syrup, granulated sugar, or even agave nectar. Thanks to help from a blender, which emulsifies vinaigrette with the press of a button, you can have this ready in a matter of minutes. Put it toward a salad, of course: Chill romaine lettuce in an ice bath for a few minutes until crisp, then top with balsamic vinaigrette, freshly grated sharp cheese, and lots of black pepper. But this dressing can be so much more than just salad: Use it as a marinade for salmon, chicken, and other proteins. Use it as a dip for warm bread or crunchy vegetables. Use it as a garnish for a creamy bean soup. The options are endless. —Carolina Gelen

What You'll Need
  • 1 medium shallot, chopped
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey, maple syrup, or granulated sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Diamond Crystal kosher salt
  • 2/3 cup extra-virgin olive oil
  1. Add the shallot, vinegar, honey, mustard, and salt to a blender. Blend until smooth, scraping down as needed. While blending, slowly drizzle in the olive oil to emulsify. Taste and adjust if you'd like (say, more mustard for more spice). Sealed in a jar, this keeps well in the fridge for up to 2 weeks.

See what other Food52ers are saying.

  • Manny Rodrigues III
    Manny Rodrigues III
  • renman
  • Liz Osprey
    Liz Osprey
  • cookinthecountry
  • Lizzy Schweitzer
    Lizzy Schweitzer
Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.

7 Reviews

Manny R. June 27, 2023
I used an immersion/hand blender and this turned out fantastic. Silky texture and just enough sweet to complement the tanginess of the balsamic vinegar. This will now be the "house dressing" in my home.
renman May 11, 2023
Tasty and so very easy. But lover of garlic that I am, I believe i will add 1 or 2 (more?) cloves of garlic next time.
TMac1225 April 12, 2023
Fantastically easy and delicious. So well-balanced and takes any salad up a notch. I am typically one that uses a recipe as inspiration then makes tons of changes - absolutely none were needed here.
Liz O. July 26, 2022
Tart and sweet, this dressing is so good it will make you want to eat more salads. Give it a few hours between making and eating though, so the sharpness of the shallot can mellow out.
cookinthecountry July 2, 2022
Excellent! Just as good without the blender, just put all ingredients in a jar and shake. Works every time.
Elizabeth L. June 6, 2022
Made this recipe as written for a chopped salad I made for four friends. It was a hit. Everyone asked for the recipe.
Lizzy S. May 25, 2022
This was VERY good. I added a bit of fresh basil to mine for an extra punch, but honestly on its own it’s perfect.