White Balsamic Vinaigrette Recipe

My homemade white balsamic vinaigrette that’s equal parts tangy, sweet, and too easy not to make. Use it on salad greens or roasted veggies for the most likeable bowl at the table.

White Balsamic Vinaigrette for Greens, Grains, and Everything Else

This white balsamic vinaigrette is going to make you want a salad, as in crave it. I know that sounds impossible to some, but this dressing flips the switch. Big bowls, meal salads, roasted vegetables you swore you were tired of, they all end up better with this quick, homemade salad dressing poured on top.

It’s Dijon, maple, shallot, and Italian seasoning whisked into a vinaigrette that stays smooth and holds together. It soaks in just right, clings to the greens, and somehow makes even leftovers feel like a plan. Make a jar and find yourself putting it on everything until it’s gone.

Why I Love This Recipe

• Turns plain chicken into dinner.
• Adds life to boring lettuce.
• Shallots are the perfect balancing act for the white balsamic and the maple.

Ingredients

This white balsamic dressing is simple and full of flavor.

• Shallot – Mild bite.
• Dijon mustard – Creamy base. I use it to a create a creamy base in my honey champagne vinaigrette too.
• Italian seasoning – I call this the “oh hey, I see you” layer.
• Maple syrup – Gives a natural sweetness taste.
• Salt – Flavor!
• Black pepper – Keeps it lively.
• White balsamic vinegar – The lighter, brighter cousin of the dark version.
• Extra virgin olive oil – Smooth finish.

How to Make White Balsamic Vinaigrette

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (whisk the base)
  In a small bowl or liquid measuring cup, whisk together the shallot, Dijon, Italian seasoning, maple syrup, salt, and pepper with the white balsamic vinegar. It already smells like it’s going to fix a boring salad.
• Step Two (add the oil)
  Keep whisking while you slowly pour in the olive oil. The mixture will start to look creamy and smooth, and you’ll know it’s right when it lightly coats the back of a spoon.
• Step Three (taste and store)
  Give it a taste, add a pinch more salt or pepper if you want, and pour it into a jar. It keeps well in the fridge, and a quick shake brings it right back together.

Recipe Tips

Stuff worth knowing before you whisk up this white balsamic vinaigrette.

• You can replace the maple syrup with equal amounts of honey or granulated sugar if that’s what you’ve got.
• Mince the shallot fine so you don’t bite into a chunk.
• Stream the oil in slowly so it properly emulsifies.
• Let it sit for ten minutes before serving so the shallot softens and the flavors round out.
• Fresh herbs work too. Try chives or parsley if you have them, or go full Italian with my homemade Italian dressing.
• Just like with anything, the better quality ingredients you use, the better it will taste.

Storage

Quick things to know before you place this balsamic vinaigrette into the fridge.

• Keep it in a jar or airtight container for up to a week.
• The olive oil will firm up when chilled. That’s normal.
• Let it warm up for ten minutes, then shake until smooth again.

FAQs

• Can I add garlic to this white balsamic vinaigrette?
  Yes, and it works well if you keep it subtle. Mince a small clove or grate it so it blends in with the shallot. The garlic gives the vinaigrette a little edge without taking over the maple or vinegar. If you like more of that garlicky flavor, my honey Dijon dressing has a similar mix with red wine vinegar.
• Can I use this white balsamic vinaigrette on warm salads or grains?
  It holds up to heat better than most dressings. Drizzle it over roasted veggies, farro, or couscous while they’re still warm so it soaks in and adds flavor instead of sliding off.
• Why did my vinaigrette separate or “break”?
  It happens when the oil and vinegar part ways, usually from sitting in the fridge or adding oil too quickly. To fix it, whisk a teaspoon of Dijon mustard in a clean bowl, then slowly drizzle in the vinaigrette, drop by drop at first, until it turns creamy again.
• Can I use fresh herbs instead of dried Italian seasoning?
  Yes. Replace the dried mix with about 2 to 3 tablespoons of finely chopped fresh herbs like basil, oregano, or thyme. It gives the vinaigrette a fresher flavor and more color.
• How can I add some heat to white balsamic vinaigrette?
  Add a pinch of red pepper flakes with the other seasonings. It gives the dressing a little spark without overpowering its sweet and tangy flavor. For something creamy with a little spice, try my creamy Mexican avocado dressing.

More Salad Dressings to Try

Homemade dressings just taste better. Here are a few of mine worth making next.

• Old Spaghetti Factory’s Creamy Pesto Dressing – tangy and herby.
• Creamy Parmesan Salad Dressing – smooth and rich with a savory finish.
• Strawberry Vinaigrette – bright and lightly sweet.
• Creamy Mayonnaise Salad Dressing – red wine vinegar and herbs make it pop.
• Greek Salad Dressing Recipe – fresh lemon juice and red wine vinegar give it teeth.

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Print Recipe

5 from 5 votes

White Balsamic Vinaigrette Recipe

Quick homemade white balsamic vinaigrette with Dijon, maple syrup, and shallot. Tangy, sweet, and perfect for salads, grains, or roasted vegetables.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Salad Dressing

Cuisine: American

Keyword: homemade vinaigrette, maple Dijon vinaigrette, salad dressing with white balsamic vinegar, vinaigrette for salad greens, white balsamic dressing, white balsamic vinaigrette recipe

Servings: 16 tablespoons

Calories: 63kcal

Author: Cathy Pollak

Equipment

• mixing bowls For mixing ingredients.
• whisk To emulsify the vinaigrette.

Ingredients

• 1 tbsp (10 g) minced shallot
• 2 tsps (10 g) Dijon mustard
• 1 tsp (1 g) dried Italian seasoning
• 1 tbsp (15 ml) maple syrup
• ½ tsp (3 g) sea salt
• ¼ tsp (1 g) black pepper
• ⅓ cup (80 ml) white balsamic vinegar
• ⅓ cup (80 ml) extra virgin olive oil

Instructions

• Add the shallot, Dijon mustard, Italian seasoning, maple syrup, salt, and pepper to a small bowl or measuring cup. Pour in the white balsamic vinegar and whisk until the salt dissolves.
  1 tbsp (10 g) minced shallot, 2 tsps (10 g) Dijon mustard, 1 tsp (1 g) dried Italian seasoning, 1 tbsp (15 ml) maple syrup, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper, ⅓ cup (80 ml) white balsamic vinegar
• While whisking, slowly drizzle in the olive oil until the vinaigrette looks smooth and blended. It should lightly coat the back of a spoon.
  ⅓ cup (80 ml) extra virgin olive oil
• Give it a taste and adjust the seasoning if needed. Store in a jar and shake before using.

Notes

• Use fresh herbs instead of dried if you’ve got them. Basil, oregano, or thyme all work.
• The olive oil will firm up in the fridge. Let the vinaigrette sit at room temp for about ten minutes, then shake until smooth.
• This vinaigrette keeps its flavor best for about a week when stored in a sealed jar.

 

If you’re making this white balsamic vinaigrette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

White Balsamic Vinaigrette Recipe

Amount Per Serving (15 ml)

Calories 63 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 6g

Sodium 78mg3%

Potassium 10mg0%

Carbohydrates 1g0%

Sugar 1g1%

Calcium 3mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this White Balsamic Vinaigrette? I’d love to hear how it turned out – leave a comment below and let me know.

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