Creamy Balsamic Vinaigrette (Printer-Friendly)

Velvety balsamic dressing with Greek yogurt, Dijon, garlic and olive oil - ideal for greens and grilled vegetables.

# What You'll Need:

→ Dressing Base

01 - 1/4 cup balsamic vinegar
02 - 2 teaspoons Dijon mustard
03 - 1 garlic clove, finely minced
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Creamy Element

07 - 1/3 cup plain Greek yogurt or sour cream

→ Oil

08 - 1/3 cup extra virgin olive oil

# How to Make It:

01 - In a medium bowl or mason jar, whisk together the balsamic vinegar, Dijon mustard, minced garlic, honey or maple syrup, sea salt, and black pepper until fully blended.
02 - Add the Greek yogurt or sour cream and whisk vigorously until the mixture is smooth and free of lumps.
03 - While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin stream until the dressing is fully emulsified and has a silky, velvety consistency.
04 - Taste the dressing and adjust salt and pepper as needed. Transfer to an airtight container and refrigerate if not serving immediately. Shake or stir well before each use.

# Expert Advice:

01 -
  • The Greek yogurt gives it the body of a ranch dressing but with a fraction of the guilt and way more personality.
  • It takes literally five minutes and uses ingredients you probably already have kicking around your pantry and fridge.
02 -
  • If you add the oil too fast it will split and look oily instead of creamy, so pour it in a thread thin stream and be patient with your whisking arm.
  • The dressing thickens considerably after chilling, so do not panic if it seems a little loose right after making it.
03 -
  • Let the minced garlic sit in the vinegar for five minutes before adding the other ingredients because the acid mellows the raw bite and makes it sweeter and more complex.
  • If you want a perfectly smooth dressing with zero garlic chunks, grate the garlic on a microplane instead of mincing it by hand.

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