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GET IT NOWMy Creamy Balsamic Dressing Is Vinaigrette’s Creamier Friend
I’ve made regular balsamic vinaigrette for years and years, but for the longest time, couldn’t get my kids on board. I added some cream one day in an attempt to change that, and — jackpot — it worked! And this creamy balsamic dressing was 1000 times better than any store-bought salad dressings I’ve tried. Here’s why:
- Tangy, slightly sweet, super creamy, and just a little garlicky – If you like regular balsamic, this is like that but with a creamy element! And it tastes much richer and more flavorful than any bottle you’ll find at the store.
- Just 5 simple ingredients – Plus salt and pepper. No added sugar, no mystery thickeners, and no weird preservatives.
- Lightning fast – I can whip this up in 5 minutes! You don’t need a blender or any special tools.
- So versatile – While I love this creamy balsamic dressing recipe for salads, I’ve also used it for roasted veggies, as a chicken marinade, and even as a dip for fresh veggies.
This creamy balsamic vinaigrette is super versatile, comes together in minutes, and works for everything from simple greens to pasta salads. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my balsamic creamy salad dressing, what each one does, and substitution options. For measurements, see the recipe card.
- Olive Oil – I used regular olive oil, but extra virgin olive oil or even avocado oil works, too.
- Balsamic Vinegar – This is one of those times where the quality matters. I can totally taste the difference when I use a good balsamic. You can try apple cider vinegar for a milder flavor, but it’ll taste quite different.
- Heavy Cream – Makes my balsamic dressing recipe creamy! You can swap in half and half to lighten it up, or full-fat coconut milk to make it dairy-free. I don’t recommend lighter milks, as they’ll be more thin and watery.
- Dijon Mustard – I highly recommend Dijon, but if all you have is yellow, I’d start with less because it’s more intense.
- Garlic Powder – You can swap in 1-2 cloves of minced fresh garlic, but the flavor will be sharper.
- Sea Salt & Black Pepper
How To Make Creamy Balsamic Dressing
Simply combine everything in a bowl and whisk together, that’s it! Or, if you’re like me and love shortcuts, do this right in your storage jar (I used one of these in my picture at the top!) and just shake to combine. Taste your creamy balsamic dressing for salt and pepper as needed.
My Recipe Tips
- Make it creamier: Feel free to add 1-2 tablespoons extra cream.
- Make it sweeter: I think the sweetness is just right from the balsamic vinegar, but you can add a tablespoon of honey (or my natural zero sugar honey!) if you like it sweeter.
- Make it herby: Add a teaspoon of dried herbs, like parsley, basil, or Italian seasoning. Fresh herbs work too, but the dressing won’t last as long.
- Bring to room temperature before pouring. My creamy balsamic dressing gets too thick to pour when you refrigerate it, but it’ll thin out if you let it sit out for bit. (Don’t leave it out for more than 1-2 hours, though, since it has dairy.)
- If it separates after storing, you can whisk it again. I usually just shake the dressing right in the jar.
Creamy Balsamic Dressing
My creamy balsamic salad dressing recipe is rich, tangy, and a little sweet. Easy to make in 5 minutes, with 5 ingredients!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a small bowl or small jar, combine the olive oil, heavy cream, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper.
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Whisk together until smooth, or if using a jar with a lid, just cover and shake.
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Adjust salt and pepper to your taste, if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Tips: Check out my recipe tips above to help you get the best texture, how to customize the flavor, and extra storage tips.
- Storage: Keep this creamy balsamic vinaigrette in an airtight container in the fridge. I love these jars. It usually lasts about a week, sometimes a little longer thanks to the vinegar. I don’t recommend freezing, as the cream will separate.
- Recipe yield: This makes about 1 cup total.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Creamy Balsamic Dressing
Serving Ideas
- My favorite salads to serve with this creamy balsamic dressing are Mediterranean salad (pictured above), strawberry spinach salad, roasted vegetable salad, and the Greek version of my mason jar salad. You can even drizzle it over my Caprese salad or cucumber onion salad for a fun twist.
- Use it as a marinade for my grilled chicken thighs or baked chicken breast.
- Drizzle it over vegetables, either as a sauce after roasting or even before cooking them.
36 Comments
Tayler Ross
0This is my new favorite dressing recipe! I seriously put it on everything!
Beth Sachs
0I love creamy salad dressings. This one is great!
Matt
0OK I finally need to make my own dressing. Looks like I’m starting with this one!
Juli
0I love that this creamy balsamic dressing has only 5 ingredients! I love making my own dressing, this one is a must try!
Patty K-P
0Creamy dressings are my favorite! They make salads so much more satisfying 🙂