Make this easy balsamic citrus vinaigrette your go-to salad dressing, and add fresh flavor to your favorite salads, grain bowls, or fresh fruit.
A line from the movie Billy Madison comes to mind – “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. My homemade balsamic citrus vinaigrette with tangy citrus flavor draws inspiration from the beloved Chili’s salad dressing.
Key Ingredients
- Citrus: Prioritize using fresh orange juice from 1-2 oranges to give the dressing its signature citrusy flavor. You can use store-bought orange juice or fresh juice from mandarins, 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.
- Dijon Mustard: Dijon mustard adds creaminess and keeps the vinaigrette from breaking.
- Honey: Balance the tangy flavors of the dressing with a little bit of honey.
- Lemon Juice: Add fresh lemon juice from one fresh lemon. Select a lemon with a vibrant color that is heavy for its size. Bring it to room temperature and roll it between your palm and the counter to make it easier to juice.
- Olive Oil: Good quality extra virgin olive oil is an ideal foundation for the dressing.
Additions and Substitutions
- Swap the sweetener. Replace the honey with maple syrup, agave nectar, or a sugar substitute like monk fruit.
- Try a different acid. Use red wine vinegar, sherry vinegar, white wine vinegar, or apple cider vinegar instead of white balsamic vinegar.
- Add freshness. Toss in fresh herbs like basil or mint leaves to brighten the dressing.
Equipment
Use an immersion blender, food processor, or high-speed blender to make the simple vinaigrette. I’ve tried other methods, but I prefer an immersion blender for sauces and salad dressings that need emulsifying because it consistently creates the creamiest texture.
Use the tall cup provided with the immersion blender, a wide-mouth jar, or one of these meal prep containers to ensure the blender works properly and to avoid a mess.
How to Make Balsamic Citrus Vinaigrette
The full recipe with measurements is in the recipe card below.
Step 1: Add orange juice, minced garlic, balsamic vinegar, Dijon mustard, honey, and lemon juice to a blender cup, a wide-mouth jar, or a blender.
Step 2: With the immersion blender or blender running, slowly add the oil in a single stream until the mixture is smooth and creamy.
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 and pulp for a smooth dressing.
Tips for Emulsification
What is Emulsification?
Emulsification is a fancy cooking term for combining ingredients that do not naturally mix, such as oil and vinegar, and making them stay together with 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, then learning how to create a stable emulsification is key. Plus, it’s easier than you think!
- Adjust the Consistency: If the mixture gets too thick, add more water-based liquid to thin it out while continuing to mix.
- 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 flavorful dressing, pair it with one of these dinner recipes!
Serving Suggestions
Use the tangy dressing to finish your favorite salad recipes such as watermelon beet salad, arugula spinach salad, fall kale salad, or use it to dress leafy greens like baby spinach leaves, kale, or arugula. You can also spoon it over grain bowls and chicken or pork recipes.
Balsamic citrus vinaigrette is a tasty addition to cheese platters and charcuterie boards. Drizzle the vinaigrette over goat cheese, feta cheese, or blue cheese, scoop onto your favorite crackers, or use it to top whipped ricotta crostini.
What To Do With Leftovers
- Refrigerate: Store leftover balsamic citrus vinaigrette in an airtight container or glass jar for one week. The dressing may thicken once refrigerated because of the oil. I recommend leaving it at room temperature for 30 minutes, then give it a good shake or stir before serving.
Frequently Asked Questions
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 1-2 days before you’re ready to serve.
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.
More Homemade Salad Dressing Recipes:
Balsamic Citrus Vinaigrette
- Airtight Container
- ¼ cup orange juice, 1-2 oranges
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- lemon juice, one lemon
- ½ cup extra-virgin olive oil
- Add orange juice, minced garlic, balsamic vinegar, Dijon mustard, honey, and lemon juice to a blender cup, a wide-mouth jar, or a blender.
- With the immersion blender or blender running, slowly add the oil in a single stream until the mixture is smooth and creamy.
- 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 and pulp for a smooth dressing.