Salad has long been more than just a green leaf – it has become a stage for creativity, color and flavor. But if the dressing sucks, then even the most carefully washed arugula and the most precious tomato can lose all its charm. Commercial dressings often contain ingredients that sound like chemical experiments, and taste more plastic than the packaging they come in. So it's time to take matters into your own hands and prepare something that is not only tastier, but also healthier, cheaper and – bonus! – incredibly easy to make.
Homemade creamy balsamic vinaigrette is the thing that will take your salads to the next level – like adding a black blazer and chic sunglasses. This dressing is creamy, full of flavor, without the unnecessary additives you find in industrial versions. And your refrigerator will thank you because it will smell of spices and balsamic vinegar, not emulsifiers and “natural flavoring” of unknown origin.
Why domestic? And why now?
The first reason is obvious: tasteOnce you try this... homemade dressing, store-bought bottles of vinaigrette will become as tempting to you as peeled tennis balls. The dressing is pleasantly sweet and sour, with just the right amount of creamy texture, conjured up by mayonnaise (yes, mayonnaise – it sounds sinful, but in reality it is pure culinary salvation).
Plus, you know what's in it. No preservatives, no sugar pastes, no words you have to read three times to pronounce. And the third reason – yes, is cheaper. One bottle of balsamic dressing in the store costs almost as much as the ingredients for four homemade servings. Economical, elegant, organic. It sounds almost too good to be true. But it is.
Ingredients: no secrets, just taste
You will need:
- 1/3 cup of olive oil (preferably extra virgin)
- 3 tablespoons balsamic vinegar (it should be of good quality because it is the star of the recipe)
- 2 tablespoons mayonnaise (for a creamy texture)
- 1.5 teaspoons Dijon mustard (for character and a bit of sharpness)
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
This is a base that you can customize as you wish – for example, by adding honey for a little sweetness, or lemon juice for a more citrusy effect. But this version is already a little perfection in a glass.
How to make a dressing you'll want to eat with a spoon
All ingredients simply mix in a glass jar with a lid (if you're fancy, use mason jar(If you're more practical, an old jam jar will do just fine.) Cover, shake well – like you're a home bartender without the service – and voilà! Your creamy vinaigrette is ready for action.
You can store the dressing in the refrigerator for up to a week. And the best part: if salads are your new go-to, you can easily make this recipe double or triple, without anything going wrong.
How to use it (and not just on salads)
Of course, it's perfect for all kinds of salads – from a simple tomato-mozzarella combo to more imaginative versions with quinoa, roasted pumpkin or even strawberries (yes, balsamic vinegar can be a real drama queen, but in the best possible form). It also works great as a dressing for roasted vegetables, sandwiches, wraps or even as a dipping sauce for bread.
