5 Minute Homemade Balsamic Basil Vinaigrette

Name: 5 Minute Homemade Balsamic Basil Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: 5 fluid oz olive oil; 2.5 fluid oz balsamic vinegar; 1 package fresh basil (14g package.); 2 tbsp maple syrup; 1 tbsp Dijon mustard

5 minutes is all it takes to produce Homemade Balsamic Basil Vinaigrette. All the ingredients, with the exception of fresh basil, are found in the typical home pantry.

This post gives you step by step instructions how to use, make and store Balsamic Basil Vinaigrette. I’ll provide info on Balsamic vinegar, basil, the health benefits of this Vinaigrette and variations of this recipe.

How to Use Basil Balsamic Vinaigrette?

My favorite way to use this Vinaigrette is to dress any type of salad, especially Spinach and Arugula Salad, but that’s not the only use for it:

Use is as an ingredient for Basil Balsamic chicken. Pan sear some chicken breasts or thighs. When fully cooked add the Basil Balsamic Vinaigrette to the skillet. Allow the Vinaigrette to warm through and then serve with pasta or polenta.
Drizzle Basil Balsamic Vinaigrette over a fresh watermelon basil salad with feta.
Finish a tomato basil bruschetta with Basil Balsamic Vinaigrette.
Substitute regular Balsamic vinegar with this Vinaigrette on a tomato mozzarella salad.
As a marinade for chicken and / or pork. Allow the meat to marinate in the dressing for at least 2 hours and store in the refrigerator during this time. Remove the meat from the marinade and cook it as desired.

Variations of Balsamic Basil Vinaigrette

So what does this Balsamic Vinaigrette taste like? There’s a sweet and sour essence about it, the sweetness coming from the grapes it is made from, and the sour aspect coming from the fermented grape juice that turns into acetic vinegar. Add the sweet and fragrant flavor of fresh Basil, a little heat from the mustard and seasoning (salt and pepper) to round it out. It is a very pleasant, flavorful and pleasing dressing.

This recipe prepares a basic Balsamic Basil Vinaigrette. However with a few adjustments, this Vinaigrette can go in a different direction:

Use white balsamic vinegar and combine it with citrus juices such as lemon and orange. Add the fresh basil and blend. This white Balsamic citrus Basil can be used as a dressing, topping or marinade.
Make a Basil pesto Balsamic Vinaigrette – follow this recipe for Balsamic Basil Vinaigrette and add store bought basil or make one using this easy recipe from Smells like Delish.
Use 1 tablespoon less oil and 2 tablespoons less Balsamic vinegar to produce a thicker sauce. This is a salad dressing. It is a thicker cold sauce used for salads and other vegetables. This Basil Balsamic Dressing coats the food better and is richer and more concentrated in taste.
Add 1-2 tablespoons of sour cream, mayo, or coconut cream (to keep it vegan) to the basic recipe for Balsamic Basil Vinaigrette to create a creamy Basil Balsamic Vinaigrette.

What’s the Difference Between Balsamic Vinegar & Balsamic Vinaigrette?

Balsamic Vinegar comes from the city of Modena, located in northern Italy. Typically the entire grape is used to make Balsamic Vinegar – the skin, stems and juice. The grapes are crushed and stored for years in wooden barrels from which they pull a lot of the flavor. The grape juice ferments and forms vinegar. The grape stems and skins provide the dark, rich color of the vinegar. The barrel aging smooths out the vinegar making it more palatable. Cheaper versions of Balsamic vinegar contain wine vinegar.

What does Balsamic Vinegar taste like? It typically has a pleasant tart flavor with woody notes. There is a sweetness similar to molasses (black treacle) or dates, a smokiness picked up from the wood barrels and a sour / acidic component due to the vinegar that is intentionally formed during grape maturation.

Balsamic Vinaigrette uses Balsamic Vinegar as an ingredient. A Vinaigrette is a mixture of oil, vinegar, seasoning and usually the addition of herbs and / or spices. A true vinaigrette has a 3 part oil to 1 part vinegar ratio. It would not contain mustard, so it needs to be stirred or shaken before applying it to food as the ingredients separate. Adding mustard, with Dijon being the most popular one used, will emulsify the Vinaigrette. The mucilage that coat mustard seeds allows the oil to be held in the vinegar and in doing so creates an emulsion. This emulsion will hold together meaning the Vinaigrette does not require repeated stirring or shaking. This recipe uses mustard. Omit the mustard if you want a more traditional looking Vinaigrette.

What is Healthy About Balsamic Vinaigrette?

Is balsamic vinaigrette the healthiest dressing? Good question! Let’s break down the 5 main ingredients, Balsamic vinegar, olive oil, basil, mustard and salt.

Firstly Balsamic vinegar. Used medicinally for years to aid digestion and limit blood sugar spikes. Also, the presence of acetic acid may have an antimicrobial effect on the bacteria found on salad leaves and other types of produce. Salmonella found on vegetables can be contained through exposure to vinegar.

Secondly, olive oil is rich in healthy monounsaturated fats and antioxidants. This may help prevent strokes, heart disease and even cancer.

Thirdly, basil. This supercharged herb is full of vitamins and minerals. Like olive oil, it contains antioxidants too.

Fourthly, mustard. Press repeat – mustard contains antioxidants, properties that are antibacterial, antiviral, and antifungal. In addition, mustard is low-calorie.

Salt, particularly sea salt is believed to help with arthritis, boost the immune system, help cardiac functioning, and aid digestion.

Were you aware that when all of these ingredients combine, a powerhouse dressing is created?!

So with all of these ingredients offering outstanding health benefits, is it safe to say balsamic vinaigrette is anti inflammatory also? Yes! Anti inflammatory components have been identified in balsamic vinegar, olive oil, mustard, basil and sea salt. So knock yourself out, start blending and drizzling – STAT!

What is Basil Mainly Used For?

Is Basil a vegetable or a herb? It is a herb and being a fragrant herb means it is incorporated into many dishes to provide flavor and color. It is a popular herb in Italian and other styles of Mediterranean cooking.

There are a few different types of Basil available for culinary use. The most common type is Genovese Basil or sweet Basil. Most grocery stores will store this fresh variety in the produce section. It has a sweet, and slightly peppery flavor. Used mostly in pesto, caprese salad and as the ‘pièce de résistance’ on a Magherita pizza.

Thai Basil is another variety, favored more in Southeast Asian cooking. It has a more anise-like flavor. I chose Thai Basil for this recipe because of its anise or subtle licorice taste.

Lemon Basil has (no surprise here) citrusy flavor notes.

Pair the type of Basil with the dish you intend it for.

Scroll up to see the health benefits of this turbo charged herb.

How to Make Balsamic Basil Vinaigrette

This Balsamic Basil Vinaigrette Recipe is easy to make and takes maximum of 5 minutes.

Ingredients

Oil: suitable for a salad vinaigrette, I used olive oil.
Liquid sweetener: I used maple syrup. Honey and date syrup are also suitable alternatives.
Mustard: use a mild mustard to help emulsify the vinaigrette, Dijon is probably the best choice.
Balsamic Vinegar: produced in Italy, use the standard dark variety or the golden or clear variety.
Salt: I like to use Celtic sea salt.
Basil: fresh leaves, use any homegrown or store bought fresh basil. It will most likely be sweet basil or Thai basil which is what I used.

Gather the basil leaves one on top of the other. With a sharp knife, slice to make ribbons (chiffonade.) Optional is to tear the leaves.

Pour balsamic vinegar into a tall container. Add maple syrup to it.

Add the mustard to the container. Omit this if you want more of a traditional, non homogenized vinaigrette.

Add the basil ribbons.

Add the oil to the container.

Finally add salt and pepper and then blend using an immersion blender.

Check to see that all the ingredients are well mixed and that the basil is sufficiently broken up after about 30 seconds of blending.

Pour the vinaigrette into a jug or bottle for pouring or into a mason jar with a good sealing lid.

Storage

Store unused Vinaigrette in a jar with a tight fitting lid and place in the refrigerator. It might seem strange to refrigerate this dressing as it contains both oil and vinegar which are typically pantry stored. However the presence of fresh basil warrants a colder environment. If it is made with dried basil, then this Vinaigrette is shelf stable but recommended to be consumed within 3 months of making it.

Do not freeze Basil Balsamic Vinaigrette because the texture becomes compromised and the fresh Basil will turn black in the freezing and defrosting stages.

A Tip From Me

Anytime you are making a Vinaigrette, dressing or marinade that uses oil, add the oil at the end of the recipe. Add ingredients such as fresh herbs, garlic, chives, onions and other vegetables, seasoning and spices to the vinegar. The acid in the vinegar draws out the flavors of the added ingredients. For maximum effect, leave these ingredients to meld for about 30 minutes, then add oil. The oil coats the ingredients and prevents any flavors from leaching.

The perfect example of this rule is when making mayonnaise. Beat egg yolks with salt and dry mustard. The mustard is an emulsifier first and foremost, allowing the oil and vinegar to blend and be homogenized. The dry mustard is also a flavoring, along with the salt. Next add vinegar and lemon juice (if used). These acids draw out the flavors of these basic ingredients. Lastly, slowly add the oil. This oil coats all the ingredients and creates a creamy, velvety mayonnaise.

Basil Balsamic Vinaigrette: olive oil being added to the rest of the ingredients in a Pyrex jug. — Finally olive oil is added.

Got Questions?

I’ve got answers – hopefully!

How does Basil taste?

There are several types of Basil, each with their own particular flavor overtone. The 3 most commonly used varieties are Genovese Basil or sweet Basil, which has a sweet, and slightly peppery flavor. Thai Basil is another variety, favored more in Southeast Asian cooking. It has a more anise-like flavor. Lemon Basil has (no surprise here) citrusy notes.

What part of the basil is edible?

All of the basil plant is edible. The leaves are the most sought after and used part. Snip the stems finely and add to soups or save them for Vegetable Stock.