Creamy Honey Balsamic Dressing

This honey balsamic dressing uses the power of emulsification to achieve a thick, creamy result without using mayo. This sweet and tangy vinaigrette will stay creamy in the fridge for days with just a little shake to recombine any separated ingredients. Best of all, it's ready in only 5 minutes!

Course Ingredient, Pantry staple

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 1438kcal

Equipment

Blender or immersion blender

Ingredients

1/3 cup balsamic vinegar
2 tablespoons white wine vinegar
2 clove(s) garlic minced
2 tablespoons honey or more for a sweeter dressing
1 teaspoon dijon mustard
1 teaspoon kosher salt
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon thyme powdered
1 cup olive oil

Instructions

Combine all ingredients except olive oil in a blender.
Run the blender on a medium or low speed. While the blender is running, slowly drizzle in the olive oil. The slower the better!

Notes

If using an immersion blender: Combine all ingredients except olive oil in a narrow immersion blender beaker/cup. Submerge the immersion blender all the way to the bottom of the cup, turn it on, and slowly drizzle in the olive oil while it runs. You may move the blender up and down as it runs to fully blend the dressing.

For a sweeter dressing: Add another tablespoon or two of honey for a sweeter dressing. Two tablespoons is enough to balance the acidity of the vinegar, but if you want a sweet dressing you will need to add extra honey.

Nutrition