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Creamy Blender Balsamic Vinaigrette

Prep Time4 minutes
Cook Time3 minutes
Total Time7 minutes
Servings: 8 to 10
Calories: 104kcal
Author: Nisha Vora

Ingredients

  • ¼ cup (60g) aged balsamic vinegar (see Note 1)
  • 1 tablespoon Dijon mustard or whole grain mustard
  • 2 garlic cloves, minced or grated (see Note 2)
  • 1 small shallot, roughly chopped
  • ½ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper
  • ¼ cup + 2 tablespoons (84g) extra virgin olive oil
  • 1 teaspoon maple syrup or organic cane sugar, only as needed (see Note 3)

Instructions

  • Add the balsamic vinegar, mustard, garlic, shallot, salt, and pepper to taste to a food processor or small-capacity blender (see Note 4).
    Blend until smooth, scraping down the sides as needed. With the motor running, stream in the olive oil and blend until emulsified. Season to taste with salt and pepper.
  • If the vinaigrette is very tart, you can add the maple syrup or sugar, but keep in mind that the sweet pumpkin crunch has some sweetness to it.
    Store in a sealed jar in the fridge for up to two weeks.

Notes

  1. While you can use any balsamic vinegar, you’ll get the best flavor from an aged balsamic vinegar; this is a great grocery store option with a good price to quality ratio (affiliate link).
  2. If you're using a high-powered blender, you can just roughly chop the garlic. 
  3. Since there is sugar in the sweet pumpkin crunch, add the maple syrup sparingly here (no more than 1 teaspoon).
  4. If you don’t have a small blender cup (e.g., 32 ounces or smaller), use a food processor instead of a blender.