Easy Creamy Balsamic Vinegar Dressing

This creamy balsamic vinegar dressing has always been my favorite.

It was originally my mom’s recipe, and she made it for so many years that she got sick of it and switched to a yogurt-based dill dressing. I, however, don’t think I’ll ever get sick of the traditional vinegar topping. It’s sweet, tangy and tastes delicious on more than just salad. 

Plus, a fresh, homemade batch beats store-bought flavor any day.

Like covering things with sauce? Try our unsweetened apple sauce (weirdly sophisticated), creamy, dreamy tzadziki, homemade hummus and, drumroll, the picked red onions that are so good on everything.

What Is Balsamic Vinaigrette?

Balsamic vinaigrette is a combination of balsamic vinegar and olive oil, plus some additions like mustard, sugar and herbs. Balsamic vinegar is a dark liquid with a sweet aroma and a distinctive taste. In the 11th century, Italians began brewing this “black gold” from pressed grapes in wooden barrels. 

Balsamic Vinaigrette Ingredients

Each balsamic vinaigrette recipe may vary a little, but all must contain balsamic vinegar and olive oil. The recipe below includes sugar, pepper, garlic, mustard and dried oregano. I’ve slightly adapted my mother’s recipe and added molasses, an emulsifying trick.

What’s Up With Using Molasses?

The best creamy balsamic vinegar dressing doesn’t skip out on this black and gooey sweet stuff, the by-product of sugarcane. If you don’t use an emulsifier, vinegar and oil tend to separate. That’s where molasses comes in:

“It works because molasses contains large compounds called melanoidins that increase the viscosity of the emulsion and make it difficult for the oil droplets to coalesce and separate from the water.” – America’s Test Kitchen, my longtime favorite cooking organization 

Or, in not-so-scientific terms, it holds the ingredients together.

How To Make Creamy Balsamic Vinegar Dressing

This recipe starts with letting some sugar caramelize in the vinegar. Even if I only have a few minutes, this is the order I add ingredients to the jar: first vinegar, then sugar. 

Next comes oregano and black pepper, and a pinch of salt to help neutralize the acidity. Add a spoon of molasses, then mix it all up. Once all ingredients so far are whisked or shaken together, I pour in as much extra virgin olive oil as balsamic vinegar so they are about equal parts or slightly more oil.

Store in the fridge for a couple weeks! You will begin to notice a slightly off/not as fresh smell as the vinaigrette ages. I have kept mine way longer than 2 weeks (many times… okay, every time). But if you veer on the cautious side, use your nose to tell you and aim to use it up.

A Salad Made For Creamy Balsamic Vinegar Dressing

Some salads are perfect for balsamic vinaigrette, and some are definitely not. This goat cheese and sweet potato salad definitely IS. With creamy goat cheese, decadent sweet potato and zingy red peppers, balsamic’s big energy helps bring everything to life.

View Goat Cheese and Sweet Potato Salad

Creamy Balsamic Vinegar Dressing

This creamy balsamic vinegar dressing is very quick and very delicious. It stores for at least two weeks in the fridge, and can be used on salads or veggies of your choice. So much yummier than store-bought!

Print Pin Rate

Course Dips, Dressings & Sauces

Prep Time: 4 minutes minutes

Cook Time: 1 minute minute

Total Time: 5 minutes minutes

Servings: 10

1x2x3x

Ingredients

• 1/4 cup balsamic vinegar
• 1/2 tbsp sugar
• 1 tbs dijon mustard
• 1 clove garlic
• 1/4 tsp black pepper
• 1/2 tsp oregano
• 1/8 tsp salt
• 1 tsp molasses
• 1/3 cup extra virgin olive oil

Instructions

• Add balsamic vinegar to a small jar or bottle with a lid. Add the sugar next, and let it sit in the balsamic for a minute or two (or longer if you have time). While it sits, mince the garlic. 
• Add the rest of the ingredients and whisk or shake it up. 
• Store in the fridge for two weeks. Shake before serving. 

Nutrition Facts

Creamy Balsamic Vinegar Dressing

Amount per Serving

Calories

75

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Sodium

 

48

mg

2

%

Potassium

 

23

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.1

g

0

%

Sugar

 

2

g

2

%

Protein

 

0.1

g

0

%

Vitamin A

 

3

IU

0

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

7

mg

1

%

Iron

 

0.2

mg

1

%

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