Best Balsamic Vinaigrette

I felt sorry for them. The (mostly) women, (often) of a certain age, who ordered their baby lettuce salads, “hold the dressing”. I was working the cold station at Jerry’s, a restaurant in Manhattan that had the best balsamic vinaigrette I’d ever tasted. This was back when balsamic dressing was a revelation and the one at Jerry’s was so good, I spooned, tossed, or slathered it onto something I ate during every shift I ever worked. And so, when the orders for unadorned salads came through my station, I felt both pity and curiosity, sometimes peeking out from behind the kitchen door just to see who these “hold the dressing” people were.

Truth? I don’t remember the exact ratio of what went into that dressing, but I do remember the taste … and this recipe seems about right. I also remember that it had a secret ingredient: soy sauce. The soy adds the requisite hit of salt as well as lip smacking umami that makes you want to go back for seconds. The original Jerry’s version had either shallot or garlic, I can’t remember which. Feel free to add either if you happen to have it on hand. A teaspoon of minced garlic or tablespoon of minced shallot will do.

It’s a good everyday dressing that won’t overwhelm delicate greens but can also stand up to sturdier ones, such as Romaine or Little Gems. However you choose to serve your salad, though, just be sure not to hold the dressing.

Looking for more salad inspiration? You might also like this Easy Everyday Vinaigrette or this Lighter Green Goddess dressing. This Spicy Soy Vinaigrette on Cooking Light looks pretty tasty, too.

5 from 4 votes

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Best Balsamic Vinaigrette

There's no need to buy bottled dressing when homemade is as simple as this recipe. The secret ingredient here is a splash of soy sauce, which adds a big bump of flavor. The dressing is tangy, so feel free to add an additional splash of olive oil if you want to tone down the acidity. 

Course Salad

Prep Time 2 minutes

Cook Time 1 minute

Total Time 3 minutes

Author Katie Morford

Ingredients

• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2 teaspoons white wine vinegar
• 3/4 teaspoon soy sauce
• 1 ½ teaspoons coarse/whole grain Dijon mustard (such as Maille or Grey Poupon)
• ⅓ cup extra-virgin olive oil
• 1 teaspoon minced garlic or 2 teaspoons minced shallot (optional)

Instructions

1. Put all of the ingredients into a jar with a lid. Shake vigorously to blend. Store in the fridge until ready to use.