I made this vinaigrette the other night to go with a simple salad, and I was honestly surprised at how good it turned out. It had that perfect balance of tangy and slightly sweet, just like the one you get at LongHorn Steakhouse. The texture was creamy but still light, which made even a bowl of plain greens taste like something special. This one’s definitely going to become a regular in my fridge.
Why You’ll Love This Recipe
This vinaigrette has that restaurant-quality taste without being complicated. The white balsamic vinegar gives it a gentle tang that’s less sharp than regular balsamic, while honey and Dijon mustard round out the flavors. The result is creamy, slightly sweet, and perfectly balanced.
I love how versatile it is—you can drizzle it on salads, use it as a dip for veggies, or even as a light marinade for chicken or fish. It’s healthier than most bottled dressings, and since it takes just minutes to whisk together, it’s an easy win for weeknights.
What You’ll Need
- ½ cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey (or to taste)
- 1 garlic clove, finely minced
- ¾ cup olive oil (or avocado oil)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons mayonnaise or Greek yogurt (for creaminess, optional)
Pro Tips
- Whisk slowly when adding oil so the vinaigrette emulsifies and doesn’t separate.
- Taste as you go—white balsamic varies in sweetness, so you might need more or less honey.
- If you like extra creaminess, blend with a little mayo or Greek yogurt.
- Store in a jar and shake before using, since vinaigrettes naturally separate.
- Let it rest in the fridge for at least 30 minutes before serving for flavors to meld.
Tools You’ll Need
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Garlic press or fine grater
- Mason jar or bottle for storage
Substitutions & Variations
- Sweetener: Use maple syrup or agave nectar instead of honey.
- Acid: If you can’t find white balsamic, use rice vinegar or white wine vinegar for a lighter flavor.
- Oil: Olive oil is classic, but avocado oil makes it extra smooth.
- Flavor: Add fresh herbs like basil, parsley, or dill for an herby twist.
- Heat: Stir in a pinch of crushed red pepper flakes for a little kick.
Make-Ahead Tips
This vinaigrette is perfect for meal prep—it keeps in the fridge for up to a week. Store it in a sealed jar and give it a good shake before using.
If you’re planning ahead for a party, make a double batch and keep it chilled. It actually tastes better after sitting overnight.
Step-by-Step Instructions
1. Whisk Vinegar and Mustard
In a small bowl, whisk together white balsamic vinegar and Dijon mustard until smooth.
2. Add Honey and Garlic
Stir in honey and minced garlic. Adjust sweetness to your taste.
3. Slowly Add Oil
While whisking constantly, drizzle in olive oil in a slow stream until the mixture emulsifies.
4. Season
Add salt and pepper, tasting to adjust as needed.
5. Make it Creamy (Optional)
For a creamier texture, whisk in mayonnaise or Greek yogurt until fully blended.
6. Chill
Transfer vinaigrette to a jar, seal, and refrigerate for at least 30 minutes before serving.
Serving Suggestions
This vinaigrette is made for salads—it pairs beautifully with crisp romaine, baby spinach, or a simple arugula mix. I especially like it with salads that include fruit like pears or strawberries, since the sweet-tangy balance really shines.
It’s also great as a light marinade for chicken breasts, shrimp, or grilled veggies. A drizzle over roasted potatoes or grain bowls works too, giving a fresh finish to simple dishes.
Leftovers & Storage
Store vinaigrette in a sealed jar or container in the fridge for up to 7 days. The oil may solidify slightly when chilled, so just let it sit at room temperature for 10 minutes or give it a quick shake before using.
Avoid freezing since it can change the texture of the dressing.
Nutrition & Benefits
This vinaigrette is lighter than creamy bottled dressings and packed with healthy fats from olive oil. White balsamic vinegar provides antioxidants and adds flavor without a lot of calories. Using honey instead of processed sugar keeps it naturally sweetened.
It’s a simple way to make everyday salads taste fresh and satisfying while keeping things healthy.
Recipe FAQs
What makes white balsamic different from regular balsamic?
It’s lighter in flavor and color, making it less overpowering and more versatile.
Can I blend this instead of whisking?
Yes, blending gives it a smoother, creamier texture and helps emulsify faster.
How do I fix it if it separates?
Just shake or whisk again—it’s normal for vinaigrettes to separate after sitting.
Is this dressing dairy-free?
Yes, unless you add the optional Greek yogurt or mayo. Use a vegan mayo for dairy-free creaminess.
Can I double or triple the recipe?
Absolutely—just scale up the ingredients and use a bigger jar for storage.
A Restaurant Favorite at Home
After making this, I realized why LongHorn’s vinaigrette is so popular—it’s simple but has just the right balance of flavors. The sweet tang of white balsamic and the creaminess from the optional mayo or yogurt make even the simplest salad taste special.
This is definitely one of those recipes I’ll keep in the fridge on repeat. It makes healthy eating easier, and it’s one of those little touches that turns a plain meal into something memorable.
