White Balsamic Vinaigrette Recipe
White balsamic vinegar is made from the same Trebbiano grape must as dark balsamic but is pressure-cooked at a lower temperature so it never caramelizes into that deep brown color, which means this dressing stays a clean pale gold instead of tinting pale lettuce or white beans muddy brown. A small spoonful of Dijon mustard also helps the oil and vinegar bind into a stable emulsion instead of separating in the jar.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 8
Ingredients
- 1/4 cup white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon shallot, minced
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Nutrition per serving
- Calories
- 12
- Protein
- 0g
- Carbs
- 1g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a small bowl or jar, whisk together the white balsamic vinegar, Dijon mustard, honey, minced shallot, garlic, salt, and pepper until the honey dissolves.
- 2While whisking constantly, drizzle in the olive oil in a slow, steady stream to build an emulsion.
- 3Taste and adjust, adding a touch more honey if the vinegar tastes sharp or more vinegar if it tastes flat.
- 4Transfer to a lidded jar and shake well before each use.
- 5Drizzle over salad greens, grain bowls, or roasted vegetables, using about 2 tablespoons per serving of greens.
Tips & variations
- Swap the shallot for a small clove of extra garlic if you want a sharper, more assertive dressing.
- Stir in 1 tablespoon of chopped fresh tarragon or chives for a grassier, more herbal finish that pairs well with butter lettuce.
- Use this same ratio as a quick marinade for chicken or white fish; the lighter color won't leave dark streaks the way regular balsamic can.
- For a creamier version, whisk in 1 tablespoon of mayonnaise or plain Greek yogurt after the oil is fully incorporated.
Storage & reheating
Store the vinaigrette in a sealed jar in the refrigerator for up to 2 weeks. The oil will solidify slightly and separate when cold, so let it sit at room temperature for 10 minutes and shake vigorously before serving.
Tips from the Tulo kitchen
- A jar with a tight lid works better than a bowl for building the emulsion; shaking mixes the oil in more evenly than whisking alone once everything is combined.
- If the dressing tastes bitter, the olive oil may be too assertive for this use; a milder, more neutral extra-virgin oil keeps the balsamic flavor front and center.
FAQ
What is white balsamic vinegar, and how is it different from regular balsamic?
Both are made from cooked Trebbiano grape must, but white balsamic is cooked at a lower temperature and pressure so the sugars never caramelize into the dark brown color and deep, syrupy flavor of traditional balsamic. It tastes lighter, sweeter, and slightly less tangy.
Can I substitute regular balsamic vinegar in this recipe?
Yes, the flavor will still work, but the dressing will turn a dark brownish color instead of staying pale gold, which matters most if you're dressing light-colored greens, white beans, or potato salad.
Why does my white balsamic vinaigrette separate in the fridge?
Cold temperatures make the olive oil solidify and pull away from the water-based vinegar. This is normal; letting the jar sit at room temperature for a few minutes and shaking it well brings the emulsion back together.
What can I use white balsamic vinegar for besides vinaigrette?
It's mild enough to deglaze a pan for a light pan sauce, brighten a fruit salad, or splash into sparkling water for a shrub-style drink without the dark color regular balsamic would add.
