Quick Look: Creamy Balsamic Dressing
- Uses a simple 1:1 ratio of balsamic + olive oil (easy to scale)
- Dijon mustard helps emulsify and adds tang
- Best texture comes from adding mayo 1 teaspoon at a time
- Ready in 5 minutes
- Smooth, creamy, and great for salads, grain bowls, or chicken (we love it on this Grilled Steak Salad or this Grilled Chicken Salad)
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Olive Oil: I used extra light olive oil since it has a night light flavor, but you could sub avocado oil if you like that flavor.
- Balsamic Vinegar: for a recipe like this I really try to use a high-quality balsamic since it’s flavor really shines through.
- Mayo: use your favorite store-bought or we have a homemade mayo recipe on the site and that super light!
How to Make Creamy Balsamic Dressing
Step 1: Add ingredients to a bowl, but only add 1 teaspoon mayo. Whisk until combined and olive oil has emulsified.
Step 2: Keep adding 1 teaspoon of mayo and then whisking to incorporate until all mayo has been added.
Erin’s Testing Notes
We tested two different methods when making this dressing: 1) Adding all the mayo at once and 2) Adding the mayo gradually (about 1 teaspoon at a time)
- Adding it slowly made a noticeable difference. The dressing turned out smoother, more emulsified, and closer to a restaurant-style texture.
- It only takes an extra minute, but it’s worth it. If you’ve ever had a dressing turn out slightly separated or uneven, this is likely why.
Tips for the Best Results
- Shake or whisk before serving – especially if it has been sitting
- Use good-quality balsamic vinegar – it makes a big difference in overall flavor
- Add mayo slowly – this is the key to a smooth texture
- Adjust to taste – add honey if you want it sweeter or more vinegar for extra tang
- Thin as needed – a little water helps loosen it up if it’s too thick
- Thicken as needed – add more mayo, 1 teaspoon at at time, to thicken
Recipe FAQs
Yes, but it won’t be quite as thick or creamy. You can use Greek yogurt as a substitute, but the flavor and texture will be slightly different. I have tested this with almond milk – it is okay, but obviously not very thick.
This usually happens when the mayo is added too quickly. Adding it gradually helps everything emulsify properly.
Yes — this is a great make-ahead dressing. Just store it in the fridge and stir before using – separation is completely normal for homemade dressing!!
Absolutely. Add a little water, almond milk or extra vinegar until it reaches your desired consistency.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoon balsamic vinegar
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon dijon mustard
- 1/8 teaspoon kosher salt
- 4 teaspoons mayo, add 1 teaspoon at at time
Instructions
- Combine 3 tablespoons extra virgin olive oil, 3 tablespoon balsamic vinegar, 1/2 teaspoon garlic, 1/2 teaspoon dijon mustard, 1/8 teaspoon kosher salt and 1 teaspoons mayo in small mixing bowl (or small mason jar). Whisk until fully combined and olive oil has emulsified.
- Continue adding 1 teaspoon of mayo at a time and whisking after each one – this resulted in the best consistency for us – until all of the may has been used.
Notes
- Separation: since there are no binders or anything in the ingredients some separation is completely normal. Just re-mix or shake right before using!
- Storage: this dressing can be stored in the refrigerator for about at week. Again, separation is natural. Just shake or stir again before use.
- Serving: we love serving this over our Grilled Chicken Salad!
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