Creamy Balsamic Dressing
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This is the BEST Creamy Balsamic Dressing recipe! It’s thick, creamy, tangy, and sweet. A flavorful vinaigrette made quick and easy in the blender or food processor. Great for salads or as a marinade.
The Best Creamy Balsamic Dressing
I don’t typically blog savory recipes anymore, but we make this recipe so often that it needed a permanent place here on my blog.
I feel like I have tried EVERY bottled variation of balsamic vinaigrette and NONE compares to the taste and texture of this homemade creamy balsamic dressing.
The store-bought balsamic dressing that we liked the best was Bolthouse Creamy Balsamic Yogurt Dressing, and I can’t find it in stores anymore. But guess what?! Greek yogurt works in this recipe too, if you want a healthier option.
Bottled vs. Homemade Balsamic Vinaigrette
Every bottled balsamic dressing that we’ve tried was either too oily, too vinegary, or just not good at all. I wanted something creamy and sweet, yet savory like the citrus-balsamic dressing they put on the Quesadilla Explosion Salad at Chili’s. (My favorite.)
This homemade recipe for balsamic dressing ticks all the boxes of a thick, creamy, FLAVORFUL vinaigrette that you will want to pour on EVERYTHING. I’ll share our favorite salad to make with it as well.
Creamy Balsamic Dressing Recipe
There are nine ingredients in this balsamic dressing recipe, which might seem like a lot, but it comes together so quick and is packed with flavor.
- Minced Garlic – I use pre-minced garlic in a jar to save time. If you use fresh garlic or don’t like a strong garlic taste, use less or leave it out.
- Mayonnaise – Light or Regular works great. This adds creaminess, and helps thicken the dressing during the emulsification process.
- Lemon Juice – I use bottled, again to save time, but fresh is even better.
- Dijon Mustard – This adds a rich flavor, and helps emulsify the dressing, making it thicker.
- Granulated Sugar – To balance out the acidic ingredients.
- Morton Nature’s Seasons – This is a blend of onion powder, garlic powder, dried parsley, celery seed, salt and pepper. So much flavor in one bottle. Of course you can use each seasoning separately, but I love this combination for meats, soups, etc. It will be easy to find other uses for it and makes this recipe that much better.
- Salt – To taste.
- Balsamic Vinegar – For that mildly sweet, intense flavor.
- Oil – I use a mild flavored oil like canola or light olive oil. To make this healthier, we’ve used plain Greek yogurt which is even thicker and creamier, but it doesn’t last quite as long in the fridge.
How to Make Balsamic Dressing
STEP 1: Place all ingredients except for the oil in a blender. Blend on high until well-combined.
STEP 2: Slowly pour the oil to the blender while it’s running on medium-low speed until the dressing emulsifies and thickens.
NOTE: If using Greek yogurt instead of oil, you can blend all of the ingredients at once.
PRO TIP: The slower you add the oil, the thicker the dressing will be. This is an important part of the emulsification process. If you add it too fast, it will be thin and separate when stored.
Can I make balsamic dressing by hand?
Yes, you can make this dressing by hand, but it’s hard to whisk it well enough to emulsify and thicken it without getting a cramp. You do get a good burn while doing it though.
I say, let the blender or food processor do all the hard work for you.
How long does it last?
If made with oil, this creamy balsamic dressing lasts a good 10-14 days.
If made with Greek yogurt this dressing lasts about 5-7 days.
Uses for Balsamic Dressing
- On salads.
- Our Favorite Salad – Combine a spring lettuce mix with crumbled goat cheese, pickled onions, candied pecans, and this balsamic vinaigrette.
- Caprese Salad – Drizzle dressing over layers of sliced tomatoes, fresh mozzarella, and basil leaves.
- On veggies. Toss the balsamic dressing with veggies like diced onion, zucchini and yellow squash — then grill them.
- On meat. Add a little chicken broth to some of the creamy balsamic dressing to thin it out as a marinade for chicken, pork chops, or steak.
Other Salad Dressings To Try
- Olive Garden Salad Dressing
- Cafe Rio Cilantro Lime Vinaigrette
- Costa Vida Ranch
- Strawberry Balsamic Vinaigrette
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
- 2 tsp minced garlic
- 3 Tbsp mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 Tbsp granulated sugar
- 2 tsp Morton Nature's Seasons (*See Notes)
- 3/4 tsp salt
- 1/2 cup balsamic vinegar
- 3/4 cup canola or light olive oil**
- Place all ingredients except for the oil in a blender or food processor. Blend on high until well-combined.
- Slowly pour the oil into the blender while it’s running on medium-low speed until the dressing emulsifies and thickens.
- Pour dressing into a 1-pint mason jar and close lid. Store in the refrigerator up to 10-14 days.
*If you cannot find Morton Nature's Seasons, use roughly:
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp celery seed
- 1/4 tsp ground black pepper
- 1/4 tsp salt
**FOR GREEK YOGURT INSTEAD OF OIL: This recipe can be made with one 5.3oz cup of plain Greek yogurt instead of oil and can be blended all at once with the other ingredients. The Greek yogurt version of this balsamic dressing will last 5-7 days in the refrigerator.
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Nutrition Information:Yield: 14 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 170Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 1mgSodium: 175mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
This data was provided and calculated by Nutritionix, and is an estimation only.