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spoonful of creamy balsamic dressing on an arugula side salad with cherry tomatoes
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5 from 1 vote

Creamy Balsamic Dressing

Nothing beats a delicious homemade balsamic dressing. We loving making this easy creamy balsamic vinaigrette dressing ourselves. This healthy salad dressing is ready in just minutes. It works great as a salad dressing, a dip or a marinade for many different proteins!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Keyword: balsamic, dressing, salad dressing
Servings: 12 servings
Calories: 211kcal
Author: Briana


  • 2 cloves garlic
  • 6 tablespoons balsamic vinegar
  • 4 tablespoons mayonnaise
  • 2 tablespoons honey (or sweetener of choice)
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 cup olive oil


  • Add half the olive oil, and all of the balsamic vinegar, garlic and mayonnaise to a blender or food processor. If making by hand with a whisk, see notes below.
  • Now, add the honey and the dijon mustard.
  • Lastly, add in the dry seasonings to the blender or food processor. Blend until completely smooth and emulsified, about 1 minute and 30 seconds, streaming in the remaining olive oil while you do so.
  • Store in a clean jar in the fridge for up to 7 days. Allow to cool in the fridge before serving.


  • You can use any sweetener that you want in place of honey if you prefer to eat completely sugar free. The honey added in this recipe adds a minimal impact when spread out over multiple servings. 
  • Look for the balsamic vinegar with the lowest amount of carbs if you are watching those. 
  • You can use any dried seasonings you like. You can also substitute fresh garlic for garlic powder if you prefer. 
  • Avocado oil can be substituted for olive oil. 
  • Greek yogurt can be substituted for mayonnaise. 
You can make this dressing by hand by using a whisk or a mason jar if you prefer. Here’s a few tips to do it:
  • Mince the garlic extremely fine, or just use garlic powder instead, since you won’t have a high power tool to emulsify everything.
  • You will need to whisk (or shake) vigorously to ensure everything gets emulsified.
  • The dressing will likely separate as it sits in the fridge. This is not a problem, and you can easily fix it by shaking it up again before using it. This is very common with homemade dressings, especially if you don’t use a blender or food processor.


Calories: 211kcal | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 192mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg