A line from the movie Billy Madison comes to mind, but let me alter the quote for this post. “You aren’t cool unless you make your own salad dressing.”
And it’s true! Why buy store-bought salad dressings when making them from scratch is easy and affordable. Plus, you can control the ingredients. This homemade balsamic citrus vinaigrette inspired by Chili’s dressing has a tangy citrus flavor perfect for summer salads, winter salads, or a marinade.
Ingredients You’ll Need
- Citrus: Prioritize using fresh orange juice from 1-2 oranges for delicious citrus flavor. You can also use store-bought orange juice or fresh citrus such as mandarin oranges, clementines, or blood oranges.
- Garlic: I suggest using two fresh garlic cloves, but measure with your heart.
- Balsamic Vinegar: Use white balsamic vinegar or aged balsamic vinegar, which has a sweeter taste, for the best flavor.
- Dijon Mustard: Dijon mustard adds a creaminess that’s keeps the vinaigrette from breaking.
- Honey: Balance the tangy flavors of the dressing with honey.
- Lemon Juice: Add fresh lemon juice from one fresh lemon, or substitute with lime juice.
- Olive Oil: Good quality extra virgin olive oil is an ideal foundation for the dressing. Avocado oil or canola oil are good substitutes.
Additions and Substitutions
- Replace the honey with maple syrup, agave nectar, or a sugar substitute like monk fruit.
- Use red wine vinegar, sherry vinegar (like I use for my sherry shallot dressing), white wine vinegar, or apple cider vinegar instead of white balsamic vinegar.
- Include fresh herbs like basil or mint leaves.
Tools Used to Make This Recipe
You can use an immersion blender, food processor, or high-speed blender to make the simple vinaigrette.I highly recommend using an immersion blender when making salad dressings or sauces that require emulsification.
Use the tall cup provided with the immersion blender (or one of these meal prep containers) to ensure the blender works properly and to avoid a big mess.
How to Make Balsamic Citrus Vinaigrette
The full recipe with measurements is in the recipe card below.
Step 1: Combine the orange juice, garlic, balsamic vinegar, Dijon mustard, honey, and lemon juice with an immersion blender, food processor, or blender.
Step 2: Pour the olive oil into a tall cup or blender in a slow, steady stream while blending or whisking the ingredients.
Step 3: Taste and season with salt and black pepper. Then, pour the mixture through a fine mesh sieve into an airtight container, discarding the seeds and pulp.
Expert Tips
- I recommend tasting the fresh orange juice before using it. If the oranges are sour or unripe, they can ruin the flavor of the vinaigrette.
- Use a fine mesh strainer to remove seeds or pulp for a smooth dressing.
Tips for Emulsification
What is Emulsification?
Emulsification is a cooking term that describes combining ingredients that do not naturally mix, such as oil and balsamic vinegar, and making them stay together using an emulsifier.
What is an Emulsifier?
An emulsifier acts like a bridge between two opposing ingredients, holding them together in a smooth, stable mixture. The best emulsifiers contain water and oil-friendly properties to help the ingredients combine. The most common emulsifiers include egg yolks, mustard, mayonnaise, soybeans, honey, and xanthan gum.
How to Create a Stable Emulsification
If you want to learn how to make homemade vinaigrette, dressing, hollandaise sauce, aioli, or mayonnaise learning how to create a stable emulsification is key. Plus, it’s easier than you think!
- Choose an Emulsifier: Select an emulsifying ingredient based on what you are making.
- Combine the Ingredients: Mix the water-based ingredients, such as vinegar or lemon juice with an emulsifier.
- Slowly Add Oil: Add a few drops, then pour the oil gradually in a slow, steady stream while whisking or blending the ingredients. The gradual addition helps to achieve a stable emulsion (so the two liquids combine instead of separate).
If you enjoy the dressing, pair it with one of these recipes!
Serving Suggestions
Use the tangy dressing to finish your favorite salad greens like arugula spinach salad, fall kale salad, or leafy greens such as baby spinach, kale, or arugula. Spoon it over grain bowls or chicken and pork recipes.
And balsamic citrus vinaigrette is a perfect addition to cheese platters and charcuterie boards. Drizzle the tasty vinaigrette over goat cheese, feta cheese, or blue cheese to scoop onto your favorite crackers.
More Salad Recipes:
What to do with the Leftovers
- Can I make the recipe ahead of time? Vinaigrette is easy to make in advance because it tastes even better once the ingredients combine. Feel free to prepare the dressing one day before you’re ready to serve.
- Refrigerate: Store leftover balsamic citrus vinaigrette in an airtight container or glass jar for one week. The dressing will thicken once refrigerated because of the oil. I recommend leaving it at room temperature for 30 minutes. Shake or stir the dressing before serving.
Frequently Asked Questions
What’s the difference between balsamic vinegar and balsamic vinaigrette?
Balsamic vinegar is a concentrated, dark vinegar made from aged grape must (the juice of freshly pressed grapes). The condiment has an intense flavor that adds richness to salads, fruits, cheeses, and meat.
Balsamic vinaigrette is a salad dressing created from balsamic vinegar with oil and ingredients like Dijon mustard, honey, fresh garlic, herbs, and warm spices.
Homemade Salad Dressing Recipes:
Balsamic Citrus Vinaigrette
- Airtight Container
- ¼ cup fresh orange juice, 1-2 oranges
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- fresh lemon juice, 1 lemon
- ½ cup extra-virgin olive oil
- Combine the orange juice, garlic, balsamic vinegar, Dijon mustard, honey, and lemon juice with an immersion blender, food processor, or blender.
- Pour the olive oil into a tall cup or blender in a slow, steady stream while blending or whisking the ingredients.
- Taste and season with salt and black pepper. Then, pour the mixture through a fine mesh sieve into an airtight container, discarding the seeds and pulp.
- I recommend tasting the fresh orange juice before using it. If the oranges are sour or unripe, they can ruin the flavor of the vinaigrette.
- Use a fine mesh strainer to remove seeds or pulp for a smooth dressing.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.