Herbed balsamic vinaigrette is the house dressing worth making weekly: good balsamic vinegar sharpened with stone-ground mustard, then brightened with minced parsley, chives, and tarragon before olive oil emulsifies it into a glossy pour. The herbs brighten up a simple green salad like nothing bottled ever could. Five minutes of whisking, one cup of liquid gold.
MAKES ABOUT 1 CUP/236 ML
We make fresh balsamic vinaigrette weekly. The dressing is quick to make and the herbs brighten up a simple green salad.
INGREDIENTS
¼ cup/60 ml and 2 tbsp/30 ml balsamic vinegar
1 tsp/5 ml stone-ground mustard
½ tsp sea salt
½ tsp pepper
1 tbsp/3 g parsley, minced
2 tsp/40 g chives, minced
1 tsp/1 g tarragon, minced
½ cup/120 ml extra-virgin olive oil
COOKING INSTRUCTIONS
In a medium bowl, whisk together balsamic vinegar, mustard, salt, pepper and herbs. Slowly whisk in olive oil. Adjust salt and pepper to taste.
CHEF’S TIP
For best results use high-quality olive oil and vinegar.
Pro Tips
- Whisk the vinegar, mustard, and herbs together first, then stream in the olive oil slowly — a proper emulsion coats salad leaves instead of running to the bottom of the bowl.
- High-quality olive oil and vinegar are the entire flavor here — this simple dressing has nowhere for mediocre ingredients to hide.
- Minced tarragon is the standout herb; its faint anise note makes this vinaigrette far more interesting than a plain balsamic.
- Adjust the salt at the very end — balsamic vinegars vary in sweetness and acidity, so season to your particular bottle.
- Make a fresh batch weekly; the herbs lose their brightness after a few days even though the dressing stays safe to eat.
Frequently Asked Questions
How long does this vinaigrette keep?
About a week in a sealed jar in the refrigerator. Bring it to room temperature and shake vigorously before serving, since olive oil solidifies when cold.
Can I use dried herbs?
Fresh herbs are much better here — dried would make the dressing dusty. If you must, use a third of the amount and let the dressing sit an hour to rehydrate them.
What salads go with it?
Any simple green salad, especially ones with bitter leaves or fruit. It's also excellent drizzled over roasted vegetables or used as a quick chicken marinade.
Why did my dressing separate?
The oil needs to be whisked in slowly to emulsify. If it splits, add a teaspoon of mustard and re-whisk — it will pull back together instantly.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS In a medium bowl, whisk together balsamic vinegar, mustard, salt, pepper and herbs. Slowly whisk in olive oil.
- Adjust salt and pepper to taste. CHEF’S TIP For best results use high-quality olive oil and vinegar.
