A basic vinaigrette is an essential recipe for every cook, and Giada De Laurentiis’ Balsamic Vinaigrette offers simplicity with depth—using infused olive oil adds a lot of flavor, making it enjoyable to try different options.

To prepare Giada’s Balsamic Vinaigrette, simply whisk white wine vinegar, Dijon mustard, wildflower honey, garlic-infused olive oil, and kosher salt until everything is fully blended. Store it in the fridge, and it’s good to go for up to two weeks.

This Balsamic Vinaigrette is versatile and works wonderfully with salads like Giada De Laurentiis’ Baccala Salad or her Panzanella, bringing a balanced, tangy taste to your dishes.

Can I Use This Vinaigrette as a Marinade?

Absolutely, Giada Balsamic Vinaigrette makes a killer marinade! Just let your meat or veggies soak in it for at least 30 minutes. Trust me, you’ll get layers of flavor that’ll knock your socks off.

Giada’s Balsamic Vinaigrette Ingredients

• ¼ cup of white wine vinegar
• 1 tablespoon of Dijon mustard
• 1 teaspoon of wildflower honey
• ½ cup of garlic-infused extra-virgin olive oil
• ¾ teaspoon of kosher salt

How To Make Giada’s Balsamic Vinaigrette

1. Mix the Ingredients: In a medium bowl, whisk together the vinegar, Dijon mustard, honey, garlic-infused olive oil, and kosher salt until well combined.
2. Emulsify the Dressing: Continue whisking until the mixture becomes smooth and fully emulsified, with all ingredients evenly blended.
3. Store for Later: Carefully pour the vinaigrette into an airtight container to keep it fresh and prevent any spills in the fridge.
4. Refrigerate and Shake: Store the vinaigrette in the refrigerator for up to 2 weeks. Make sure to shake well before each use.

Recipe Tips

• Taste as you go: Always taste the vinaigrette before serving. If it’s too sharp, add a few drops of water to mellow it out. Trust me, nobody likes getting their tongue zapped on the first bite.
• Whisk like you mean it: Don’t just give it a lazy stir. Whisk vigorously until you can’t feel your arm—this ensures the oil and vinegar truly become one, like peanut butter and jelly, but classier.
• Control the garlic: If the garlic flavor is too strong, dilute it by mixing in a bit of plain olive oil. It’s all about balance, not about warding off vampires with every bite.
• Make it a marinade: Use the vinaigrette as a marinade for meats or veggies. Let them soak up that tangy goodness for at least 30 minutes, and they’ll come out tasting like a million bucks.

Recipe Variations

• Sweet and savory twist: Add a teaspoon of maple syrup instead of honey. The maple syrup gives it a rich, deep flavor that makes you want to drizzle it on everything—even your morning pancakes if you’re feeling adventurous.
• Nutty flair: Blend in a tablespoon of finely ground walnuts or almonds for a nutty undertone. It adds a crunch that will have people guessing your secret ingredient and begging for the recipe.
• Mustard makeover: Swap the Dijon mustard for whole-grain mustard to add texture and a slightly milder tang. Those little mustard seeds will pop in your mouth, making every bite a tiny celebration.
• Berry boost: Mix in a few crushed raspberries or strawberries for a fruity vinaigrette that’s perfect for summer salads. It’s like a sweet surprise in every forkful, and it pairs wonderfully with spinach and goat cheese.

What To Serve With Balsamic Vinaigrette

Serve your Balsamic Vinaigrette with grilled asparagus, Candied Lemon and Arugula Salad, roasted beets, brie and apple crostini, and pasta salad.

You can also pair it with stuffed mushrooms, burrata with cherry tomatoes, and roasted sweet potato wedges for a fresh and vibrant meal.

How To Store Leftover Balsamic Vinaigrette

In The Fridge:

Pour the leftover Balsamic Vinaigrette into an airtight container, ensuring it’s tightly sealed to keep it fresh. Store the container in the refrigerator, where it will last for up to two weeks. Always shake the vinaigrette before using it to recombine the ingredients properly.

In The Freezer:

Balsamic Vinaigrette does not freeze well because the olive oil can solidify and separate, affecting the texture. It’s best to store it in the refrigerator, where it will maintain its quality and flavor.

Check out More Giada Recipes:

• Giada De Laurentiis Classic Basil Pesto
• Giada De Laurentiis Buttermilk Cornbread
• Giada De Laurentiis Bechamel Sauce