Creamy Balsamic Vinaigrette (2024)

Creamy Balsamic Vinaigrette is a homemade dressing that combines the tangy flavor of balsamic vinegar with a slightly sweet taste and creamy smooth texture. It is a rich, savory dressing that pairs well with a variety of salads and can also be used as a marinade or dipping sauce! Try my Catalina Dressing for another flavorful dressing. Or, use this as a dipping sauce for my Chicken Legs!

Ingredients & Substitutions

Balsamic Vinegar: Balsamic vinegar is a dark, syrupy vinegar that originated in Italy. It is often used in cooking (like in my Balsamic Chicken and Caprese Salsa) and as a condiment. It’s used in salad dressings like this one, marinades, sauces, and as flavoring for meats, vegetables, and fruits.

Mustard: Dijon mustard not only adds to the taste of the dressing, but it also helps to emulsify it. The mustard helps create a stable mixture of oil and vinegar by preventing them from separating. Whole-grain mustard would also work in this recipe. I do not recommend using yellow mustard as it is not a strong enough emulsifier to prevent separation.

Honey: Honey balances the acidity of the balsamic vinegar and adds a touch of sweetness to the dressing.

Poppy Seeds: Black poppy seeds add a subtle nutty flavor to the dressing, as well as a little texture. If preferred, you could leave those out if you don’t have any on hand.

Oil: I prefer extra virgin olive oil for vinaigrette dressing. The oil needs to be added slowly and gradually. If you add the oil too fast, the liquids will not emulsify (combine).

Can I Make This Dressing Without A Food Processor?

Yes, you can get an emulsified creamy balsamic vinaigrette without a food processor. Try using a blender or immersion blender. Mix all of the ingredients except for the oil. Then, slowly drizzle in the oil at a slow speed. In a pinch, you could use good old-fashioned arm strength and a whisk. Again, when adding the oil, do it slowly as you whisk away. It will keep the dressing together for a few hours, at least.

How To Store Cream Balsamic Vinaigrette

Once made, store the dressing in an airtight container in the refrigerator. It will last up to 2 weeks. When using, give the jar a shake to make sure all of the ingredients are combined.