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Creamy Balsamic Vinaigrette

Creamy balsamic vinaigrette with a silky smooth texture and rich mahogany color. Whisked for an emulsified, glossy dressing that coats fresh greens evenly.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 330
Ingredients Method Notes

Ingredients
  

Balsamic vinegar
  • 0.33 cup Balsamic vinegar
Dijon mustard
  • 2 tbsp Dijon mustard
Honey
  • 1 tbsp Honey
Garlic cloves
  • 2 Garlic cloves minced
Olive oil
  • 0.5 cup Olive oil
Sour cream or Greek yogurt
  • 0.25 cup Sour cream or Greek yogurt
Salt
  • 0.25 tsp Salt to taste
Black pepper
  • 0.125 tsp Black pepper to taste

Method
 

Whisk the base
  1. Whisk balsamic vinegar, Dijon mustard, honey, and minced garlic together until evenly combined and glossy. No heat is needed; keep whisking until the garlic is fully dispersed.
  2. Slowly whisk in olive oil in a thin stream to emulsify, starting with a few drops and then increasing the pace. Continue whisking until the mixture looks slightly thicker and cohesive.
  3. Stir in sour cream or Greek yogurt until smooth and creamy, with no streaks remaining. Stop as soon as the dressing becomes uniform.
  4. Season with salt and pepper to taste, whisking briefly after each addition. Adjust until the flavor is balanced for coating greens.
Store and serve
  1. Transfer the vinaigrette to a jar and screw on the lid tightly. Shake well before each use so the creamy emulsion stays smooth and glossy.

Notes

Pro tip: add the olive oil slowly at first so the vinaigrette emulsifies into a silky, mahogany-colored dressing. Store in a sealed jar in the refrigerator for up to 5 days; shake well before each use because it may thicken when chilled. Freezer: no—dairy-based dressings can separate after thawing. For a dairy-light option, use plain Greek yogurt instead of sour cream for a tangier, slightly lighter texture.