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Macro shot of Creamy Balsamic Dressing swirling into a jar with visible flecks of black pepper on a light grey textured surface.

The Ultimate Creamy Balsamic Dressing Recipe

Master the art of emulsification with this thick, hearty Creamy Balsamic Dressing. Packed with visual flecks of black pepper and perfectly balanced acidity, this quick homemade vinaigrette elevates any salad.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Salad Dressing
Cuisine: American, Italian-American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Dressing Ingredients
  • 1/4 cup Aged Balsamic Vinegar (60ml)
  • 1/2 cup Extra Virgin Olive Oil (120ml)
  • 1/4 cup Quality Mayonnaise (60g) Can substitute with Greek yogurt.
  • 1 tbsp Dijon Mustard (15g)
  • 1 tbsp Honey (21g)
  • 1 clove Fresh Garlic Minced finely
  • 1/2 tsp Coarsely Cracked Black Pepper (1g)
  • 1/2 tsp Kosher Salt (3g)

Equipment

  • 1 Immersion Blender or Whisk Essential for creating a stable, thick emulsion.
  • 1 Small Rustic Glass Jar For storing the dressing and shaking before use.

Method
 

Emulsifying the Dressing
  1. In a small mixing bowl or the cup of an immersion blender, combine the balsamic vinegar, mayonnaise, Dijon mustard, honey, and minced garlic. Whisk vigorously until the mixture is completely uniform.
  2. While whisking continuously, begin adding the extra virgin olive oil in a slow, steady stream. The mixture will begin thickening into a hearty dressing.
  3. Fold in the kosher salt and coarsely cracked black pepper. Transfer to a small rustic glass jar and refrigerate.

Notes

Tip 1. Ensure all ingredients, especially the mayonnaise and mustard, are at room temperature to encourage a stable emulsion.
Tip 2. If the dressing separates in the fridge, let it sit on the counter for 10 minutes and shake vigorously in the jar.