This is an easy classic balsamic dressing recipe. Its simpler to make dressing than we think!

If you’re looking to have your say about what’s in your dressing, or for cost savings, this is a great standard dressing that can be tweaked to your palate or food sensitivities.

Hubby rightfully didn’t want to pay exorbitant pricing for “real” ingredients in a salad dressing, nor are they easy to find as most have seed oils. Keep in mind extra virgin olive oil will solidify in the fridge. We use freeze dried garlic such that we can keep it on the counter and make it in small batches such that it is used up in a few days.

Easy Everyday Balsamic Dressing Recipe:

1/2 cup authentic extra virgin olive oil (either from one farm or terra brand)

1/4 cup balsamic vinegar (can split with apple cider vinegar or maple vinegar)

2 Tablespoons of honey (preferably local honey)

2 teaspoons Dijon mustard (if too punchy for you drop to 1 teaspoon or omit all together)

1/2 teaspoon freeze dried garlic (can use 1/4 tsp garlic powder but its pretty stinky on the breath after)

1/2 teaspoon salt (Himalayan preferred as it has extra minerals and flavour)

1/4 teaspoon black pepper

1 teaspoon dried thyme (helps with freshness)

1 teaspoon dried parsley (optional, good nutrients)

Pour all ingredients into a food processor and whiz up, or in a jar suitable for an immersion blender, then transfer to the dressing storage jar of choice.

If you prefer fresh garlic you will likely want to keep it in the fridge, and may need to give it time to come to room temperature – sometimes the emulsification process is enough that it doesn’t solidify in the fridge too quickly but it largely depends on how well it emulsified in the food processor / immersion blender.