This sweet and tangy White Balsamic Vinaigrette can be made in minutes and is the perfect oh-so-tasty dressing that can amplify any salad. This healthy vinaigrette is refined sugar-free, paleo-friendly, vegan, and gluten-free.
White balsamic is my favorite type of vinegar to use in salad dressings. It is tangy, mildly fruit, and slightly sweet without having an overpowering flavor. We pair white balsamic vinegar with maple syrup and extra virgin olive oil for a sweet, salty, and tangy dressing that will work wonders on almost any plate of greens.
What is white balsamic vinegar?
White Balsamic is made with grape must, like regular balsamic vinegar, but it is boiled at a low temperature which prevents the sugars in the grape juice from caramelizing and turning the dark color that is typically associated with balsamic vinegar.
White balsamic vinegar is milder than dark balsamic vinegar, and it is a little less sweet.
Ingredient Notes & Possible Substitutions
- Olive Oil - Using a high-quality extra virgin olive oil in this recipe is ideal. This will ensure the dressing is pleasantly fruity and flavorful. If you truly do not enjoy the flavor of olive oil, avocado oil would make a good neutral-flavored alternative.
- White Balsamic Vinegar - White balsamic vinegar is mild and slightly sweet. Dark balsamic vinegar can be used for a more strongly flavored dressing.
- Maple Syrup - Maple syrup is a great unrefined sweetener for dressings because it dissolves easily and has that iconic golden, caramel-ly flavor. Honey can be used but will require a little more effort to get it to dissolve fully.
- Dijon Mustard - Smooth or coarse Dijon mustard can be used in this recipe. My preference is to use smooth because I prefer the texture and how easily it is incorporated into the dressing.
- Garlic - Fresh minced garlic adds a pop of flavor to this vinaigrette, but 1 teaspoon of garlic powder can be used in a pinch.
How to Make this White Balsamic Vinaigrette
You can make this White Balsamic Vinaigrette in under 10 minutes and it can be stored in the same container it is prepared in. Simply combine the olive oil, white balsamic vinegar, maple syrup, dijon mustard, minced garlic, salt, and pepper in a glass jar (12-ounce or larger) fitted with a lid. Seal the jar and shake vigorously until everything is well combined and the maple syrup is dissolved. This can also be done in a bowl with a whisk.
How To Store This Dressing
You can store this dressing in a jar with a lid or an airtight container for about 3 weeks. The olive oil will likely solidify in the fridge when stored. Simply pull the vinaigrette from the fridge and allow it to come to room temperature for 10-15 minutes before stiring and serving.
How To Use This Vinaigrette
This dressing can complement a variety of salads. Here are some of my favorites:
Recipe Tips
- Using a jar with a lid to agitate the dressing. This doubles as a storage container and saves dishes!
- If you prefer a tangier, less sweet dressing start with 2 tablespoons of maple syrup, dip a piece of lettuce in the dressing to taste and adjust.
- Keep in mind that olive oil will solidify some when stored in the fridge. Allow it to warm up to room temeprature before serving and give it a good shake or stir.
Try these other great salad dressings!
Did you try this White Balsamic Vinaigrette? I would love to see how it went! Share a photo and tag me on Instagram or leave a comment on Pinterest.
Love this recipe? Connect with me by leaving a comment below! 😊
📖 Recipe
White Balsamic Vinairgrette
Equipment
- Knife
- Cutting board
- Jar with lid Or bowl and whisk
Ingredients
- ½ cup Extra virgin olive oil
- ¼ cup White balsamic vinegar
- ¼ cup Maple syrup
- 1 tbsp Dijon mustard
- 2 cloves Garlic Minced
- ½ tsp Sea salt
- ½ tsp Coarse black pepper
Instructions
- Minced the garlic and combine all ingredients in a jar (12-ounce or larger) and seal with a lid. Shake vigorously until everything is well combined and the maple syrup fully dissolves. Alternatively, you can whsik together the ingredients in a bowl.
- Serve immediately or store in the fridge until use. Shake or stir after being stored.
Leave a Reply