This Mason Jar Balsamic Vinaigrette from The Whole Smiths is one of the easiest dressings you’ll ever make. Not to mention, most versatile. It’s pairs perfectly with nearly every salad and is gluten-free, dairy-free and all that good stuff.
I’ve been making this recipe for years. It never dawned on me to turn it into a recipe because it’s so easy. Like, no-brainer easy. Recently I started sharing it on my Instagram stories and so many people asked for the recipe. I figured putting it on the website would make it an easy to find resource for you. Not to mention, save me from a zillion DMs.
The concept behind this vinaigrette is just like any other vinaigrette; oil + vinegar emulsified together. Only this time you can emulsify the vinaigrette by shaking it vigorously in a mason jar. While you can use all sorts of oils and vinegars, the classic balsamic and olive oil is my favorite.
I also add mustard to the dressing not only to help it emulsify but also for an extra layer of flavor that blends up nicely. My preference is a dijon mustard but the truth if the matter is, any mustard will work. Even a whole grain mustard. The flavor will obviously changed based on which mustard you use but ultimately it will all taste fantastic.
I’ve tried every mustard possible in this recipe and it always comes out great. That’s likely come from my lack of planning and having to use whatever it is I have on hand. I even used a Chinese hot mustard, some sesame oil and rice wine vinegar to make an Asian-inspired dressing and it was fabulous. Feel free to mix it up and have fun.
It’s all about the ratio.
While you’re experimenting and trying a variety of different vinegars and oils the only thing you need to keep in mind is keeping the ratio of oil to vinegar that same. By keeping the ratio the same, 3:1 oil to vinegar, you’ll be keeping the flavor balanced. That means 3 parts oil, 1 part vinegar. It won’t be overly sour and vinegar-y if you still with that.
Mason jars for everything. I mean, everything!
Is there anything these fabulous little jars can’t do? We can mix in them, store in them and sip from them. They’re amazing! I’m so happy they’ve had a comeback from the days of our Grandmother’s using them for canning.
I also love these rubber lids for them, they make them even MORE useful as I no longer need to worry about rusting metal rings that I need to toss. I love that there are 8 wide-mouth and 8 regular mouth lids included.
My 30-Second Mayo uses wide mouth mason jars in order to fit the immersion blender into it so it’s extra handy to have a lid that will go on so easily with them. Not to mention, my Iced Mason Jar Matcha Lattes are just perfect in these.
And with that my friend, you are already an expert of making Mason Jar Balsamic Vinaigrette. You can try it on some of my salads like my Mediterranean Chopped Salad or my Summer Tomato + Corn Salad. Feels free to use it on all sorts of salads, it’s really versatile and will soon become a staple in your kitchen.
- Any mustard will do if you don’t have dijon on hand.
- Extra virgin olive oil is the best choice, flavor wise, for this Mason Jar Balsamic Vinaigrette.
- Make sure to shake vigorously every time prior to using.
What is another type of vinegar I can use to create a dressing?
One of my other favorites to use is in a vinaigrette is a champagne vinegar. It lends a nice light acidity to the dressing. I also love using a dollop of jam in lieu of mustard for a fruitier flavor.
Can I double this recipe?
Yep! No problem, it will translate perfectly.
How long does this keep?
This will keep up to 10 days refrigerated. Make sure to pull the dressing out of the refrigerator to come to room temp (or at least close) and give it a shake prior to using.
Mason Jar Balsamic Vinaigrette
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tbsp mustard preferably dijon
- 3/4 tsp salt
- Add all of the ingredients to a mason jar and shake until it is emulsified.