Ingredients
- 3/4 cup EVOO
- 4 tablespoons balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
Start with Oil and Vinegar
Get a clean mason jar or old dressing bottle – make sure it’s completely dry inside.
Pour in the EVOO and balsamic first. These are your base.
Add Everything Else
Add the Dijon, honey, garlic powder, salt, and pepper.
Toss in the dried herbs last. Adjust to your taste – more oregano if you love it, skip the marjoram if you don’t have it.
Shake It Up
Screw the lid on tight and shake hard for ~1 minute.
Everything should blend into a smooth dressing. The mustard and honey act as emulsifiers – they help the oil and vinegar stay mixed longer instead of separating immediately.
Give it another shake right before using. The ingredients will separate as it sits but come back together with a quick shake.
This keeps for about 2 weeks in the fridge. The olive oil might solidify when cold – just let it sit on the counter for 10 minutes to liquify again.
Homemade Balsamic Vinaigrette Recipe
Ingredients
- 3/4 cup EVOO
- 4 tablespoons balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
Instructions
- Pour olive oil and balsamic vinegar into clean, dry jar.
- Add Dijon, honey, garlic powder, salt, pepper, oregano, rosemary, and marjoram.
- Seal jar tightly and shake vigorously for 1 minute until well blended.
- Shake again before each use.
- Store in refrigerator up to 2 weeks. Let stand 10 minutes at room temp if oil solidifies.
