There’s a universal appreciation for a well-crafted salad dressing, and we wholeheartedly share that sentiment! However, the myriad of additives and preservatives found in most store-bought dressings and vinaigrettes simply don’t align with our preference for fresh, wholesome food. We believe that the best salad dressings are often the simplest. That’s why we’re thrilled to share our utterly delicious and vibrant fresh basil balsamic vinaigrette recipe. Prepared in just 5 minutes using simple, natural ingredients like aromatic fresh basil and rich balsamic vinegar, this homemade dressing is guaranteed to elevate any meal. Say goodbye to artificial flavors and hello to a truly refreshing culinary experience!

If you’re eager to explore more homemade dressing options, don’t miss our fantastic Cilantro Ginger Lime Dressing!

Why This Homemade Basil Balsamic Vinaigrette Will Become Your Go-To Dressing

In a world overflowing with processed foods, knowing exactly what goes into our meals, especially fresh salads, has become increasingly important. While store-bought salad dressings offer undeniable convenience, they often come laden with artificial preservatives, excessive sugars, and unhealthy oils. Our homemade basil balsamic vinaigrette offers a delightful alternative, providing a burst of fresh flavor without any hidden nasties. Here’s why this recipe stands out:

• Wholesome Ingredients: By making your own dressing, you have complete control over the quality of ingredients. You can choose premium balsamic vinegar, fresh basil, and healthy oils, ensuring a clean and nutritious addition to your diet.
• Incredibly Quick & Easy: Forget complicated culinary techniques. This vinaigrette comes together in just 5 minutes, making it perfect for busy weeknights or impromptu meal prep. It proves that delicious, healthy eating doesn’t have to be time-consuming.
• No Special Equipment Required: Whether you own a high-speed blender, an immersion blender, or just a simple whisk and a bowl, you have all the tools necessary to create this amazing dressing. Its versatility in preparation makes it accessible to every home cook.
• Vibrant & Customizable Flavor: The combination of fresh basil and good quality balsamic vinegar creates an incredibly dynamic and balanced flavor profile. Unlike many single-note store-bought options, this dressing offers a bright, herbaceous, and tangy taste that complements a wide array of dishes. Plus, it’s easily adaptable to your personal preferences.
• Economical Choice: Making dressings from scratch can often be more cost-effective in the long run compared to repeatedly purchasing premium store-bought versions. You’ll get more for your money and a superior product.

Understanding Vinaigrette: The Art of Emulsion

At its core, a vinaigrette is a classic dressing formed by emulsifying oil and an acid, most commonly vinegar. This simple combination, often enhanced with herbs, spices, and aromatics, creates a harmonious balance of flavors that can transform any dish. The challenge lies in creating a stable emulsion, as oil and acid naturally repel each other.

The Science of Emulsion

An emulsion is a mixture of two immiscible liquids (like oil and water/vinegar) that are held together in a stable suspension. In a vinaigrette, this stability is achieved by vigorously whisking or blending, which breaks the oil into tiny droplets and disperses them throughout the vinegar. This is considered an “unstable” emulsion because, given enough time, the oil and vinegar will eventually separate. Examples of “stable” emulsions, which remain mixed indefinitely, include mayonnaise (where egg yolk acts as a strong emulsifier) or hollandaise sauce.

The Classic Ratio and Flavor Balance

While the exact ratio of oil to acid can vary based on personal preference and the strength of the ingredients, the classic French vinaigrette traditionally calls for three parts oil to one part acid. Many modern recipes, including this basil balsamic vinaigrette, opt for a two-to-one ratio, offering a brighter, tangier profile. The key is not just the ratio, but the overall flavor balance. A high-quality balsamic vinegar might require less oil due to its inherent sweetness and body, while a very sharp white wine vinegar might need more oil to mellow its intensity.

Beyond Oil and Vinegar: The Flavor Enhancers

What makes homemade vinaigrettes truly special is the endless possibility for customization. Beyond the basic oil and acid, you can add a myriad of ingredients to enhance flavor and texture:

• Herbs: Fresh or dried, herbs like basil, oregano, thyme, and rosemary infuse the dressing with aromatic complexity.
• Aromatics: Minced shallots, garlic, or a hint of onion powder add depth and pungency.
• Spices: A pinch of black pepper, a touch of red pepper flakes, or a dash of smoked paprika can add warmth and intrigue.
• Sweeteners: Honey, maple syrup, or a touch of sugar can balance acidity, especially with sharper vinegars.
• Emulsifiers: Natural emulsifiers like Dijon mustard or a small amount of egg yolk (as in some classic French dressings) can help keep the vinaigrette combined for longer. Store-bought versions often use gums (like xanthan gum) for this purpose. For this recipe, the mechanical action of blending, combined with the minced shallot and garlic, helps achieve a temporary but beautiful emulsion.

For the best experience, homemade vinaigrettes are ideally made an hour or less before serving to minimize separation. However, a quick whisk or shake will easily bring it back together if it does separate.

Essential Ingredients for Our Fresh Basil Balsamic Vinaigrette

Crafting this delightful fresh basil balsamic vinaigrette requires just a few quality ingredients, most of which you likely already have in your pantry. The magic lies in the freshness and balance of each component. Here’s what you’ll need to make this 5-minute dressing:

• Neutral Oil: For this particular recipe, we recommend a relatively neutral-flavored oil such as grapeseed oil, safflower oil, or avocado oil. The goal here is to let the stars of the show – the balsamic vinegar and fresh basil – truly shine without interference from a strong oil flavor. While extra virgin olive oil can be used (and is great in many vinaigrettes), its distinct peppery notes can sometimes overshadow the delicate basil and complex balsamic.
• Balsamic Vinegar: The foundation of our vinaigrette! We prefer a “condiment” style balsamic vinegar, often produced in the same traditional method as thicker, aged varieties but not aged for as long. A good quality balsamic from Modena, Italy, will provide the depth, sweetness, and tang needed. Avoid very cheap balsamic vinegars, as they often contain added sugar and coloring, lacking the true flavor complexity. Look for “Aceto Balsamico di Modena IGP” for a reliable choice.
• White Wine Vinegar: A small amount of white wine vinegar is crucial for balancing the richness of the balsamic. It adds a touch of brighter acidity that prevents the dressing from becoming overly sweet or heavy, creating a more dynamic and refreshing flavor profile.
• Shallot: For a subtle, delicate onion flavor, shallots are superior to regular onions in a vinaigrette. When finely minced (or blended), they disperse evenly, offering a gentle aromatic background without overpowering the other ingredients.
• Fresh Basil: This is one of the undisputed stars of the vinaigrette, pairing exquisitely with balsamic vinegar. Always opt for fresh basil leaves; their vibrant, peppery, slightly sweet, and aromatic qualities are indispensable for this recipe. Roughly chopping them beforehand helps release their essential oils, or let your blender do the work!
• Garlic: Just one small fresh garlic clove contributes a wonderful pungent depth. Using fresh garlic is key here, as powdered garlic offers a completely different, less vibrant flavor.
• Kosher Salt: Essential for enhancing all the other flavors. Kosher salt has a clean taste and its larger flakes are easy to measure and dissolve.
• Black Pepper: A pinch of freshly ground black pepper adds a subtle warmth and a touch of spice, rounding out the flavor profile.
• Water: This is an optional but useful ingredient. A tablespoon or two of water can help thin the vinaigrette to your desired consistency and can also mellow the flavors slightly if you find it too intense.

Refer to the recipe card below for precise quantities.

Versatile Vinaigrette: Ingredient Swaps and Adaptations

While our fresh basil balsamic vinaigrette recipe is perfected for optimal flavor, it’s also wonderfully adaptable. Don’t hesitate to experiment with these common substitutions based on what you have on hand or to tailor the dressing to your taste:

• Oil Alternatives: As mentioned, we prefer a neutral oil to highlight the basil and balsamic. However, if you’re looking for a more robust flavor, a good quality extra virgin olive oil (EVOO) can be a fantastic substitute. Be aware that EVOO has a distinct peppery and fruity flavor that will become a prominent part of the vinaigrette. Other options include sunflower oil for a very light taste, or even a blend of oils.
• Vinegar Variations: If white wine vinegar isn’t available, or you’d like to explore different flavor notes, several vinegars can step in. Red wine vinegar will impart a slightly fruitier, bolder flavor. Champagne vinegar offers a delicate, elegant tang. Rice vinegar provides a milder, slightly sweeter acidity, which might be lovely if you prefer a less sharp dressing. Apple cider vinegar is another good option, bringing its characteristic fruity and slightly pungent notes.
• Herb Swaps: While fresh basil is a cornerstone of this recipe, you can certainly try other herbs. If fresh basil is out of season or unavailable, you can substitute dried basil (use about ⅓ the amount of fresh, and allow it to steep longer in the vinegars to rehydrate and release flavor). For an interesting twist, consider a mix of basil and parsley, or even a touch of fresh oregano for a more Mediterranean profile.
• Shallot Substitutions: If you don’t have a shallot, a small amount (about 1-2 teaspoons, minced very finely) of sweet yellow onion can be used. Avoid red onion or stronger white onions, as their more assertive flavor can easily overpower the delicate notes of basil and balsamic. For a subtle garlic-onion blend, a tiny pinch of garlic powder and onion powder could work in a pinch, though fresh is always best.
• Sweetener for Balance: If your balsamic vinegar is particularly acidic or you prefer a slightly sweeter dressing, consider adding a tiny drizzle of honey, maple syrup, or a pinch of sugar. Start with ¼ teaspoon and adjust to taste.

Effortless Preparation: Making Your Fresh Basil Balsamic Vinaigrette

The beauty of this easy salad dressing recipe lies in its simplicity. Making a vinaigrette, especially one with fresh herbs and aromatics, is incredibly straightforward. The goal is to combine the oil and acid in a way that creates a smooth, emulsified dressing. While whisking by hand is always an option (and a good workout!), a blender makes the process almost instantaneous and ensures a perfectly smooth texture.

The high-speed blades of a blender or immersion blender rapidly break down the shallot, garlic, and basil, integrating their flavors seamlessly into the vinegars. This vigorous action also helps to emulsify the oil into the acid, creating that desirable creamy consistency much more effectively than hand whisking alone. This really is a 5-minute recipe from start to finish!

Essential Equipment for Your Homemade Vinaigrette

You don’t need a professional chef’s kitchen to whip up this amazing basil balsamic vinaigrette. The key is simply having a way to effectively combine and emulsify your ingredients. Here are your options:

• A Blender: This is arguably the easiest and most efficient method.
  • An Immersion Blender (Stick Blender) is perfect for smaller batches, allowing you to blend directly in a jar or a deep measuring cup. It’s quick to clean and convenient.
  • A conventional Countertop Blender works wonderfully for larger batches or if you’re serving a crowd. It ensures a super smooth, uniform emulsion.
• Food Processor: A Food Processor can also achieve excellent results, particularly if you have a smaller attachment. Its blades are effective at mincing ingredients and emulsifying dressings.
• Hand Mixer: If you don’t have any of the above, a hand mixer with whisk attachments can do the trick. You’ll need a bowl that’s deep enough to prevent splattering.
• Whisk and Bowl (The Old-Fashioned Way): For those who prefer a more traditional approach, a good old-fashioned whisk and a medium-sized bowl will work perfectly. This method requires a bit more arm power and patience, especially when slowly drizzling in the oil, but it’s incredibly satisfying and requires no electricity!

Additionally, you’ll want standard measuring cups and spoons to ensure accuracy in your ingredient quantities.

Crafting Your Fresh Basil Balsamic Vinaigrette: A Simple Guide

Follow these easy steps to create your own delicious and vibrant homemade balsamic vinaigrette:

Step 1: Prepare and Measure Your Ingredients

• Begin by gathering and precisely measuring all your ingredients. If you’re using a blender or food processor, there’s no need for super-fine mincing or chopping of the basil, shallot, and garlic, as the machine will handle that for you. However, if you plan to whisk by hand, make sure to finely mince the shallot and garlic and roughly chop the fresh basil leaves. This crucial step, often called “mise en place,” ensures a smooth and efficient preparation process.

Step 2: Combine Aromatic Ingredients and Vinegars

• Into your blender, immersion blender container, or a bowl for hand whisking, add the balsamic vinegar, white wine vinegar, minced shallot, minced garlic, roughly chopped fresh basil leaves, kosher salt, and black pepper. Give these ingredients a quick blend for about 30 seconds (or whisk vigorously for 1-2 minutes by hand). This step helps to break down the solids and begin infusing the vinegars with their flavors.

Step 3: Emulsify with Oil and Adjust to Perfection

• With the blender running on a low to medium speed (or while whisking continuously and vigorously by hand), slowly pour in the neutral-flavored oil in a thin, steady stream. This gradual addition is key to successful emulsification, allowing the oil to disperse evenly and create a smooth, creamy dressing rather than separating. Continue blending or whisking until the vinaigrette is fully emulsified and smooth.
• Once emulsified, taste the dressing. This is your chance to adjust the seasoning and consistency. If the flavor is too aggressive or concentrated, or if the vinaigrette is too thick for your preference, add water, one tablespoon at a time, blending briefly after each addition until you reach your desired taste and texture. Serve immediately or store for later!

Creative Variations for Your Basil Balsamic Vinaigrette

This homemade basil balsamic vinaigrette is a fantastic base, but don’t be afraid to get creative and customize it! Here are a few ways to introduce new flavors and textures:

• Embrace Extra Virgin Olive Oil: As mentioned, while we love neutral oils here, swapping in a high-quality extra virgin olive oil (EVOO) will significantly change the flavor profile. EVOO brings its own distinct fruity, peppery, and sometimes grassy notes, making the oil component more prominent and adding a layer of sophisticated bitterness that can be truly delicious.
• Try White Balsamic Vinegar: For a lighter color and a subtly different sweetness, substitute regular balsamic with white balsamic vinegar. This variation often results in a “fruity-sweet” and milder overall flavor, perfect for salads where you want a less intense dark vinegar presence. It also won’t stain lighter ingredients.
• Infuse with Fruit: A small amount of fresh fruit can add an unexpected layer of sweetness and complexity. Specifically, adding a few fresh strawberries, raspberries, or even figs can create a delightful fruity balsamic vinaigrette. Blend them directly into the dressing with the other ingredients for a smooth, vibrant result.
• Add a Touch of Dijon Mustard: Incorporating ½ to 1 teaspoon of Dijon mustard is a classic vinaigrette trick. Not only does Dijon add a subtle piquant flavor that complements balsamic vinegar beautifully, but it also acts as a natural emulsifier, helping to keep your homemade vinaigrette stable and preventing separation for a longer period.
• Spice it Up: For a little kick, add a tiny pinch of red pepper flakes to the blender. The heat will awaken the flavors and add an exciting dimension.
• Herbal Twist: Experiment with other fresh herbs. A small amount of fresh oregano or thyme alongside the basil can create a more complex, earthy Mediterranean flavor.

Proper Storage for Your Homemade Vinaigrette

Ensuring your fresh basil balsamic vinaigrette stays fresh and flavorful is simple with proper storage. Because it contains fresh ingredients like basil, shallot, and garlic, it’s a bit more perishable than commercial dressings.

• How to Store: Always store your homemade vinaigrette in a clean, covered airtight container. A glass jar with a tight-fitting lid or a sealed plastic container works perfectly. This protects the dressing from air exposure and prevents absorption of other refrigerator odors.
• Where to Store: Keep the vinaigrette in the refrigerator. The cool temperature slows down spoilage and maintains freshness.
• Before Using: It’s natural for homemade vinaigrettes to separate in the refrigerator, especially if they don’t contain strong emulsifiers like Dijon mustard. Before each use, simply bring the vinaigrette to room temperature for about 15-20 minutes, then give it a good shake, whisk vigorously, or use an immersion blender to re-emulsify it until smooth again.
• How Long Does it Last?: Due to the fresh basil, shallot, and garlic, we recommend consuming this vinaigrette within 7-10 days for optimal freshness and flavor. Beyond this, while it might still be safe, the vibrant flavors will start to diminish.
• Can You Freeze Vinaigrette?: Technically, yes, you can freeze vinaigrettes. However, be aware that freezing and thawing will almost certainly cause the emulsion to break, leading to separation. You’ll need to re-emulsify it with a whisk or blender after thawing. From a flavor perspective, frozen vinaigrettes generally won’t taste quite as bright and fresh as newly made ones, but the deterioration isn’t dramatic. Freezing is best reserved for situations where you absolutely need to preserve it for an extended period, or for base vinaigrettes without very delicate fresh herbs.

Common Issues and Quick Fixes for Vinaigrette

Even the most experienced home cooks can encounter minor hiccups when making homemade vinaigrette. Don’t worry, these issues are usually easy to fix!

• Vinaigrette Breaks (Separates): This is the most common issue. Oil and vinegar naturally want to separate. If your vinaigrette separates after blending or after sitting, it’s no big deal!
  • How to fix: Simply pour the separated dressing into a jar with a tight lid and shake vigorously until re-emulsified. Alternatively, use a whisk and a bowl, or an immersion blender for a quick fix. If it’s particularly stubborn, try adding a tiny splash of hot water or a small dollop (¼ teaspoon) of Dijon mustard and then re-blend. The mustard acts as a powerful emulsifier.
  • Prevention: To minimize breaking, ensure all ingredients are at room temperature before blending. Also, remember to add the oil very slowly in a thin, steady stream while continuously blending/whisking.
• Vinaigrette is Too Thick: If your dressing feels too heavy or doesn’t pour easily, it’s simple to adjust.
  • How to fix: Gradually add a small amount of water (1 tablespoon at a time) or a little extra vinegar (white wine vinegar or even a touch of lemon juice) and blend again until you reach your desired consistency. Use your palate to decide if you want to thin it with more water (to mellow flavors) or more acid (to add tang).
• Flavor is Too Strong or Too Mild:
  • Too Strong (e.g., too acidic, too garlicky): Add a bit more neutral oil to dilute the strong flavors. You can also add a tiny pinch of sugar or a small drizzle of honey to balance excessive acidity.
  • Too Mild: Add a pinch more salt and pepper. For more basil flavor, you can muddle a few extra fresh basil leaves into the dressing. If it needs more tang, add another splash of white wine vinegar or balsamic.

Beyond Salads: Versatile Uses for Your Basil Balsamic Vinaigrette

This fresh basil balsamic vinaigrette is so much more than just a salad dressing! Its vibrant, tangy, and herbaceous profile makes it an incredibly versatile addition to countless dishes, elevating simple ingredients into healthy, delicious meals. Here are some fantastic ways to enjoy it:

• Classic Salad Enhancer: Naturally, it’s divine on all types of green salads. Toss it with mixed greens, arugula, spinach, or even a hearty kale salad. Pair it with crumbled feta cheese, goat cheese, cherry tomatoes, cucumbers, and toasted nuts for a complete and satisfying meal.
• Caprese Perfection: This vinaigrette is a match made in heaven for a traditional Caprese salad. Drizzle it generously over slices of fresh mozzarella, ripe tomatoes, and extra basil leaves for an explosion of Italian-inspired flavors.
• Marinade Marvel: The acidity of the vinegars and the aromatic herbs make this vinaigrette an exceptional marinade.
  • Chicken: Marinate chicken breasts, thighs, or skewers for at least 30 minutes (or up to 4 hours) before grilling, baking, or pan-frying. The dressing tenderizes the chicken and infuses it with incredible flavor, perfect for healthy meals.
  • Pork: Use it to marinate pork chops or tenderloin for a delicious and juicy result.
  • Fish & Seafood: A lighter marinade for firm white fish like cod or halibut, or even shrimp. Marinate for a shorter period (15-30 minutes).
  • Tofu & Vegetables: Tofu absorbs flavors beautifully, and roasted vegetables like bell peppers, zucchini, or asparagus get an incredible boost from marinating in this dressing before cooking.
• Drizzle for Roasted or Grilled Vegetables: After roasting or grilling your favorite vegetables (think asparagus, broccoli, zucchini, bell peppers), a final drizzle of this vinaigrette adds a bright, fresh finish.
• Sandwich & Wrap Spread: Instead of mayonnaise or other heavy spreads, spread a thin layer of this vinaigrette inside your sandwiches, wraps, or even on a toasted baguette for an extra punch of flavor. It’s particularly good with grilled chicken or caprese-style sandwiches.
• Pasta Salad Base: Toss it with cooked pasta, cherry tomatoes, olives, feta, and your favorite vegetables for a light and refreshing pasta salad.
• Grain Bowl Booster: Elevate your grain bowls (quinoa, farro, couscous) by drizzling this vinaigrette over cooked grains and a medley of fresh or roasted vegetables and protein.

Discover More Italian Culinary Delights

If your taste buds are craving more authentic flavors from Italy, delve into our collection of Classic Italian Recipes. From timeless pasta dishes to savory risottos, you’ll find inspiration for every meal.

For an even deeper dive into Italian and Italian-inspired cuisine, be sure to check out our cookbook, Mangiamo. It features 60 incredibly delicious recipes designed to bring the warmth and richness of Italian cooking to your home kitchen.

Frequently Asked Questions About Basil Balsamic Vinaigrette

What is balsamic vinaigrette made of?

At its essence, balsamic vinaigrette is an emulsion of oil and balsamic vinegar. While balsamic vinegar is the primary flavor component, it often benefits from being combined with a less-sweet, more acidic vinegar, such as white wine vinegar, to create a balanced profile. Oil is crucial for any vinaigrette, and you have various options, from neutral oils to robust extra virgin olive oil. Beyond these core ingredients, aromatics like shallot and garlic, fresh herbs (like basil in this recipe), salt, and pepper are commonly added for enhanced flavor and complexity. Some recipes also include natural emulsifiers like Dijon mustard or a touch of sweetness.

Is balsamic vinaigrette healthy?

When made from scratch with quality ingredients, our homemade basil balsamic vinaigrette is an excellent healthy choice compared to many store-bought alternatives. It contains no added sugars, and you control the sodium content. The health benefits largely depend on the type of oil you choose (e.g., avocado oil for healthy fats) and, crucially, portion size. While this dressing is made with wholesome ingredients, consuming excessive amounts of any dressing, even a homemade one, is not recommended.

What is the difference between balsamic vinaigrette and balsamic vinegar?

Balsamic vinegar is a singular, specialized ingredient—a dark, concentrated, and intensely flavored vinegar originating from Italy, typically Modena or Reggio Emilia. True traditional balsamic vinegar is aged for many years and is quite expensive, while “condimento” style or commercial balsamic vinegars are more widely available. Balsamic vinaigrette, on the other hand, is a prepared dressing that uses balsamic vinegar as one of its main components, alongside oil and other flavorings, to create a balanced and emulsified sauce suitable for salads and other dishes.

Does balsamic vinegar go bad?

The short answer is generally no, not in the traditional sense of spoiling like fresh food. Properly made and aged balsamic vinegar, due to its high acidity, can last indefinitely. However, for optimal flavor and quality, it’s recommended to use opened vinegar within a few years. Over time, particularly after opening, balsamic vinegar might experience slight changes in flavor intensity or aroma, but it remains safe for consumption. Since balsamic vinegar is already dark, any minor discoloration that might occur in other vinegars is unlikely to be noticeable.

More Appetizer Inspiration

Looking for delightful starters to complement your meals? Explore these tempting appetizer recipes:

Perfect Main Courses to Serve with Your Salad

Complement your salad dressed with Fresh Basil Balsamic Vinaigrette with these delectable main courses:

Fresh Basil Balsamic Vinaigrette Recipe

A fresh, easy basil balsamic vinaigrette is the perfect dressing to make at home for healthy salads or to enhance your favorite sandwiches and proteins!

Recipe Details

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Course: Sauces and Dressings
• Cuisine: Italian, Italian-American
• Servings: 12 servings
• Calories: 168 kcal

Equipment

• 1 Blender (immersion blender or regular blender, or even a food processor) or a whisk and bowl

Ingredients

• ⅓ cup balsamic vinegar (condiment-style)
• 2 Tablespoons white wine vinegar
• 1 Tablespoon minced shallot
• 1 small garlic clove (minced)
• 12 fresh basil leaves (roughly chopped)
• ½ teaspoon kosher salt
• Pinch freshly ground black pepper
• 1 cup good quality neutral-flavored oil (such as grape seed, avocado, or safflower)
• 1 Tablespoon to ¼ cup water (optional and as needed, for desired consistency)

Instructions

1. Place the vinegars, shallot, garlic, basil, salt, and pepper in a blender or a large container suitable for an immersion blender. Blend for 30 seconds or until smooth.
2. While blending, add the oil in a steady stream. Blend until smooth and emulsified. Taste and adjust for seasoning and consistency. If too thick or if the flavor is too aggressive, add water, 1 tablespoon at a time, and blend until the dressing is smooth and to your liking. Serve immediately!

Notes

• If mixing by hand with a whisk, ensure you finely chop and mince all solid ingredients (basil, shallot, garlic) before combining them with the vinegars. Then, slowly whisk in the oil until emulsified.
• This recipe yields approximately 1.5 cups of dressing. A standard serving size is about 2 tablespoons.

Nutrition Information (per serving)

• Serving Size: 30g
• Calories: 168kcal
• Carbohydrates: 1g
• Protein: 0.1g
• Fat: 18g
• Saturated Fat: 2g
• Polyunsaturated Fat: 13g
• Monounsaturated Fat: 3g
• Sodium: 99mg
• Potassium: 14mg
• Fiber: 0.04g
• Sugar: 1g
• Vitamin A: 21IU
• Vitamin C: 0.2mg
• Calcium: 4mg
• Iron: 0.1mg

Keywords

balsamic vinegar, basil, salad dressing, homemade, vinaigrette, easy recipe, healthy dressing

Food Safety Guidelines

Always prioritize food safety when preparing any meal:

• Ensure hands are thoroughly washed with soap and water before handling any ingredients.
• Sanitize all cutting boards, utensils, and surfaces prior to and after preparation, especially if raw proteins were handled.
• Store finished vinaigrette promptly in the refrigerator to prevent bacterial growth.

For more comprehensive guidelines on safe food handling and preparation, consult resources like the USDA.gov website.