Equipment
Ingredients
Main
- 60 ml balsamic vinegar
- 7 g honey, runny
- 15 g dijon mustard
- 6 g dill, finely chopped
- 30 ml olive oil
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 88 kcal
- Protein
- 0 g
- Carbohydrates
- 4 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 144 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 36 mg
- Calcium
- 12 mg
- Iron
- 0.4 mg
- Magnesium
- 3 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 5 mcg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the balsamic vinegar, honey, Dijon mustard, and chopped dill into a mixing bowl and season with salt and pepper.
Whisk the ingredients together until the honey and mustard are fully dissolved and the mixture is uniform.
Slowly drizzle the olive oil into the bowl while whisking constantly until the dressing thickens and becomes opaque.
Chef's Notes
- For the best flavor, use a good quality balsamic vinegar. Age and origin significantly impact the taste; a thicker, sweeter balsamic will yield a richer dressing.
- Ensure your dill is fresh and finely chopped. If using dried dill, use about 1/3 of the amount specified and rehydrate it in a tablespoon of warm water for 5 minutes before adding.
- The key to a stable emulsion is to add the oil *very* slowly while whisking vigorously. This allows the oil to break into tiny droplets and suspend within the vinegar mixture.
- Taste and adjust seasoning before serving. Balsamic vinegar varies in sweetness and acidity, so you may need more or less honey, salt, or pepper.
- This dressing is best used within a few days and stored in an airtight container in the refrigerator. It may separate upon standing; simply whisk or shake well before serving.
Storage
Refrigerator: 1 week — Store in a sealed jar; shake well before use if separation occurs.
Troubleshooting
The dressing is thin and the oil sits on top.
Cause: The oil was added too quickly to form an emulsion.
Fix: Add another teaspoon of Dijon mustard and whisk vigorously until the mixture combines.
Prevention: Add the oil in a very slow, steady stream while whisking vigorously.
Cultural Context
Vinaigrettes, of which this balsamic dressing is a variation, have a long history in Mediterranean and European cuisines, evolving from simple oil and vinegar mixtures to more complex emulsions. The addition of Dijon mustard and honey provides a modern twist, balancing the acidity of the balsamic vinegar and adding layers of flavor.
