Elevate your salads with the rich, sweet, and tangy flavors of homemade Balsamic Glaze Vinaigrette. And it only has 4 ingredients!
Homemade salad dressings have a way of elevating even the simplest of salads, turning them into gourmet creations that burst with flavor. One such dressing that can transform your favorite salads into culinary masterpieces is this Balsamic Glaze Vinaigrette.
This glazed balsamic vinaigrette offers the perfect balance of tangy and sweet balsamic vinegar glaze, the richness of olive oil, and a touch of sweetness that will make your taste buds sing.
Making your own Balsamic Glaze Vinaigrette is not only easy but also allows you to create dressings tailored to your taste. Say goodbye to store-bought dressing with added sugar and hello to the wonderful world of homemade vinaigrettes.
Why You'll Love This Recipe
- Making your own dressing is cost-effective and easy!
- The main ingredients can easily be found in your local grocery store.
- This balsamic vinaigrette glaze recipe is perfect on salads that need a touch of sweetness added to them.
Creating your own homemade Balsamic Glaze Vinaigrette is a breeze. With just a handful of ingredients, a mason jar, and a little patience, you can whip up this simple dressing in no time. Here's what you'll need:
Olive Oil or Extra Virgin Olive Oil balances the strong glaze flavor. Using a high-quality extra virgin olive oil for this recipe is also important.
Balsamic Glaze can be bought or made using this Easy Balsamic Glaze Recipe. It creates a thick, sweet dressing with a small amount of tanginess.
Salt elevates the flavors.
Black Pepper adds a bit of spice to the dressing.
Dijon Mustard is optional and gives it a zesty zing.
If you find yourself short on some ingredients, fear not! Here are a few substitutions you can make:
Canola Oil or Vegetable Oil can be used if you don't have extra virgin olive oil.
Balsamic Vinegar and a tablespoon of sugar or honey can be used to replace the balsamic glaze to achieve a similar flavor. However, it won't be as thick and rich. You can also make your own balsamic glaze with just balsamic vinegar and sugar.
How to Make Balsamic Glaze Vinaigrette
Here are some quick visual instructions. Find the full printable recipe in the recipe card below!
In a mason jar or a small bowl, combine all the ingredients (dijon mustard is optional). Give it a good shake or stir until well combined.
Taste and adjust the seasonings if needed. You can add more balsamic reduction for a more intense flavor or a touch of sweetness to your liking.
Let the dressing sit at room temperature for about 15 minutes to allow the flavors to meld together.
And there you have it – your very own homemade balsamic glaze salad dressing!
Recipe Tips & Tricks
- The secret to the best flavor in this dressing lies in using good quality ingredients, especially the balsamic glaze. Look for a glaze like Nonna's Pia's Balsamic Glaze that doesn't contain any extra additives. Or you can make your own homemade Balsamic Glaze. Using traditional balsamic vinegar or balsamic vinegar of Modena (without caramel color) for the best results.
- If you want the dressing to stay mixed together you can use a food processor or blender to emulsify the dressing.
- When stored in the refrigerator, the olive oil may harden when it is cold. Allow the dressing to sit at room temperature for a few minutes or run the outside of the jar under warm water to get the olive oil to melt.
To keep your homemade dressing fresh, store it in an airtight container or mason jar in the refrigerator. This will help preserve its flavors for up to two weeks. Just give it a good shake before each use, and you're good to go!
How to Use Balsamic Glaze Vinaigrette
The best part about this balsamic glaze dressing recipe is its versatility. You can drizzle it over a simple green salad, a Caprese salad with cherry tomatoes and fresh mozzarella, or a spinach salad with red onion.
It also makes an excellent dressing for fresh fruit salads or even fresh baked focaccia bread, adding an intense flavor that elevates your dish to new heights.
If you're looking to switch things up, here are a few variations of the balsamic reduction vinaigrette you can try:
- Creamy Balsamic Vinaigrette: Add a tablespoon of mayonnaise or Greek yogurt for a creamy twist.
- Fruit-Infused Balsamic Vinaigrette: Experiment with fruit-flavored glazes like this Raspberry Balsamic Glaze.
- Garlic Lovers' Balsamic Vinaigrette: Add finely minced fresh garlic for an extra kick.
Frequently Asked Questions
Balsamic glaze, also known as balsamic reduction, balsamic syrup or caramelized balsamic vinegar, is a thick, syrupy sauce made from balsamic vinegar. It is created through a process of simmering and reducing balsamic vinegar until it thickens and becomes concentrated, resulting in a sweet and tangy glaze with a rich, complex flavor.
Balsamic vinaigrette and balsamic glaze are not the same, although they both feature balsamic vinegar as a key ingredient and share a similar flavor profile. They differ in terms of their consistency, ingredients, and uses. Balsamic vinaigrette is made with balsamic vinegar, olive oil, and sometimes other added ingredients. Balsamic glaze is made from simmering balsamic vinegar until it becomes a rich, thick syrup that is sweet and tangy.
The preference for balsamic vinegar or balsamic glaze depends on your specific culinary needs and personal taste. Both have their unique qualities and uses, so neither is inherently better than the other. Balsamic vinegar is a versatile pantry staple that's suitable for a wide variety of recipes and is prized for its balanced acidity and flavor. On the other hand, balsamic glaze is a concentrated, sweetened version of balsamic vinegar, ideal for adding a finishing touch and enhancing the presentation of dishes.
Balsamic Glaze Vinaigrette
- 3 tablespoons balsamic glaze
- ¼ cup olive oil (or extra virgin olive oil)
- ⅛ teaspoon salt
- 1 pinch black pepper
- ½ teaspoon dijon mustard (optional)
- Add all the ingredients to a small bowl or mason jar. Mix them together really well.
- Store the balsamic glaze vinaigrette in an airtight container or mason jar in the refrigerator for up to 2 weeks.
- Shake up the jar before serving. The oil may congeal when it is cold, but it will quickly melt.
- High quality balsamic glaze and olive oil will make this dressing even better.
- A food processor or blender will emulsify the dressing to prevent it from separating.