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  • Writer's pictureKonky's Creative Kitchen

Balsamic Vinaigrette

Updated: Feb 20

This is one of the most commonly requested dressings in any restaurant at any given time. It's perfect for lots of flavor, room to experiment, and let's you use it for both salads and marinades. This really is a very easy dressing to pull together. You do not need fancy mixing tools for this, although having a blender on hand would save time. If you have a solid arm like I do, I dare you to whisk this old-school style!

This is an emulsion. We are forcing water-like fluids to "marry" with oil. So, right before you were to use this on your salad, you would normally shake this up first. Or, grab that high-powered blender and blitz this until smooth. It will remain emulsified for a few days without the need to whisk again.


1/2 C Balsamic Vinegar 1/2 C Red Wine Vinegar 1/2 C Olive oil

1/4 C Dijon mustard 3oz Garlic, finely minced 2 TB Basil, fresh 1 TB Thyme, fresh or dried 1 TB Oregano, fresh or dried 1 tsp Kosher Salt 1 tsp Black pepper Into a high-powered blender or a mixing bowl, add all of your ingredients. Blend/mix this well. This must be refrigerated overnight for the best flavors to come through!

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