Ingredients
- 3/4 cup EVOO
- 4 tablespoons balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
Start with Oil and Vinegar
Get a clean mason jar or old dressing bottle – make sure it’s completely dry inside.
Pour in the EVOO and balsamic first. These are your base.
Add Everything Else
Add the Dijon, honey, garlic powder, salt, and pepper.
Toss in the dried herbs last. Adjust to your taste – more oregano if you love it, skip the marjoram if you don’t have it.
Shake It Up
Screw the lid on tight and shake hard for ~1 minute.
Everything should blend into a smooth dressing. The mustard acs as an emulsifier – they help the oil and vinegar stay mixed longer instead of separating immediately.
Give it another shake right before using. The ingredients will separate as it sits but come back together with a quick shake.
This keeps for about 2 weeks in the fridge. The olive oil might solidify when cold – just let it sit on the counter for 10 minutes to liquify again.
Homemade Balsamic Vinaigrette
Ingredients
- 3/4 cup EVOO
- 4 tablespoons balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
Instructions
- Pour EVOO and balsamic vinegar into a clean, dry mason jar.
- Add Dijon mustard, honey, garlic powder, salt, and black pepper.
- Add dried oregano, rosemary, and marjoram.
- Screw lid on tight and shake vigorously for 1 minute until smooth and blended.
- Shake again before each use as ingredients will separate when sitting.
- Store in refrigerator for up to 2 weeks.
