This Creamy Balsamic Vinaigrette is the perfect balance of sweet, tangy, and savory—and it takes just minutes to make. The combination of rich balsamic vinegar, fruity fig jam, Dijon mustard, and a touch of garlic creates a velvety, well-rounded dressing. Whether you’re tossing it with a simple mixed greens salad, using it as a dip for veggies, or spooning it over grilled chicken, this homemade vinaigrette is so much better than store-bought. The best part? You only need a few pantry staples to whip it up.
If balsamic vinaigrette isn’t your cup of dressing, try my Homemade Greek Yogurt Ranch! This dressing is creamy, tangy, and packed with herby flavor—no store-bought bottle can compete.
My Spicy Cashew Dressing is another great option if you’re wanting something a little bolder with a kick to it! It is super creamy and only takes about 15 minutes to make.
Of course, if you’re wanting something more classic, try my Caesar Salad Dressing without Anchovies. This recipe is made with pantry staples like mayo, garlic, lemon juice, and Worcestershire. Whatever you choose, you can’t go wrong with these homemade dressings on your favorite salads!
Table of Contents
Why You’ll Love This Recipe
- Fast & Easy: Just blend and it’s ready in minutes.
- Creamy Without Dairy: Dijon and fig jam naturally emulsify the dressing.
- Balanced Flavor: Sweet, tangy, garlicky, and perfectly seasoned.
- Versatile: Great on salads, roasted veggies, proteins, and more.
Ingredients & Substitutions
- Extra Virgin Olive Oil: Use a good-quality olive oil since this is the base of the dressing. The flavor really shines through.
- Balsamic Vinegar: Traditional balsamic vinegar adds richness and tang. Do not use balsamic glaze. It is too sweet and thick.
- Fig Jam: Sweetens and thickens the vinaigrette. You can substitute honey, maple syrup, or another fruit jam (like apricot or raspberry) for a different twist.
- Dijon Mustard: Helps emulsify the dressing and adds depth. Stone ground mustard also works.
- Fresh Garlic: Gives the vinaigrette a subtle sharpness. You can use 1/4 teaspoon garlic powder instead.
- Onion Powder: Adds a savory background flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Brightens and rounds out the flavors.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Creamy Balsamic Vinaigrette
Quick Overview
- Blend all ingredients.
Step by Step Instructions
Quick Tip From Bri
Homemade vinaigrette will naturally separate in the fridge—no worries! Just give the jar a good shake or whisk before each use to bring it back together.
- Blend: Add the olive oil, balsamic vinegar, fig jam, Dijon mustard, garlic, onion powder, salt, and a few cracks of black pepper to a small blender or food processor. Process on high for 20–30 seconds, or until the dressing is creamy and the garlic is fully blended in. Add more salt or pepper if needed. Use immediately or transfer to a jar and refrigerate for up to 1 week. Shake or stir before using.
Recipe Serving Suggestions
I would serve this dressing with a delicious salad. Here are a few of my favorite salad recipes:
- Steak Salad: This salad recipe is light but satisfying, perfect for a weeknight dinner or warm-weather lunch.
- Goat Cheese Salad with Arugula: This salad is hearty and full of different textures and amazing flavor.
- Asian Chopped Salad Recipe: This is a favorite in my household, especially in the warmer months.
- You can also use this as a marinade for chicken! Use the cooking instructions from my Lemon Chicken Marinade, but marinate with the creamy balsamic vinaigrette instead!
Expert Tips
- Blend Well: A quick blitz in the blender fully incorporates the garlic and creates a thick, creamy texture.
- Adjust Sweetness: If your balsamic is very sweet, you can use a little less fig jam or add a splash of lemon juice to brighten the flavor.
- Double It: This vinaigrette keeps well in the fridge, so make a double batch for easy grab-and-go salads all week.
Most Common Mistakes
- Overpowering Garlic: If your garlic clove is extra large, start with half and add more to taste.
- Separating Dressing: Be sure to blend it well to emulsify the vinaigrette. If it separates in the fridge, just shake or whisk it before serving.
- Too Salty or Sweet: Always taste and adjust after blending, as balsamic vinegar and fig jam can vary in intensity.
Additions & Variations
- No Blender or Food Processor: Finely mince or grate the garlic using a microplane or the flat side of a chef’s knife to create a paste. This helps it blend smoothly into the dressing. In a medium bowl or jar, whisk together the balsamic vinegar, fig jam, Dijon mustard, garlic paste, onion powder, salt, and black pepper until well combined. Slowly drizzle in the olive oil while whisking constantly to help emulsify the dressing and make it creamy. Taste and adjust the seasoning as needed. (It may not be quite as smooth as the blended version, but it will still be flavorful and delicious!)
- Herbs: Add fresh basil, oregano, or thyme for an herby twist.
- Citrus: Swap part of the balsamic vinegar with fresh lemon or orange juice for a brighter flavor.
The 10 Best Substitutes for Dijon Mustard
Dijon mustard is a classic condiment that uniquely flavors various dishes. However, you might find yourself without this ingredient or…
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Creamy Balsamic Vinaigrette Dressing
Equipment
Ingredients
- 1/2 cup good quality extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 Tablespoons fig jam
- 1 Tablespoon dijon mustard
- 1 clove fresh garlic
- 1 teaspoon onion powder
- 1/2 teaspoon Morton kosher salt
- fresh cracked black pepper
Instructions
- Blend: Add the olive oil, balsamic vinegar, fig jam, Dijon mustard, garlic, onion powder, salt, and a few cracks of black pepper to a small blender or food processor. Process on high for 20–30 seconds, or until the dressing is creamy and the garlic is fully blended in. Add more salt or pepper if needed. Use immediately or transfer to a jar and refrigerate for up to 1 week. Shake or stir before using.1/2 cup good quality extra virgin olive oil, 1/4 cup balsamic vinegar, 2 Tablespoons fig jam, 1 Tablespoon dijon mustard, 1 clove fresh garlic, 1 teaspoon onion powder, 1/2 teaspoon Morton kosher salt, fresh cracked black pepper
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Blend Well: A quick blitz in the blender fully incorporates the garlic and creates a thick, creamy texture.
- Adjust Sweetness: If your balsamic is very sweet, you can use a little less fig jam or add a splash of lemon juice to brighten the flavor.
- Double It: This vinaigrette keeps well in the fridge, so make a double batch for easy grab-and-go salads all week.
- Shake Well Before Each Use: If the mixture separates in the fridge, simply shake or whisk it before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
