Everyone needs a go-to balsamic vinaigrette.

Drizzled over a BLT salad, pasta salad or spinach salad topped with any variety of fruit. I said salad one too many times there, didn’t I? Obviously A regular here this dressing. And I genuinely love how simple the ingredients are and that it’s extremely unfussy to make. Shake it up in a glass jar, or make it in a blender or mini food processor.

Every now and again I like to give my whisking arm a break, but alternatively using these appliances genuinely blends these ingredients together, making it a luscious and velvety vinaigrette.

To cook this House Balsamic Vinaigrette Gather:

garlic
balsamic
red wine vinegar
mustard
dried basil
black pepper
olive oil

I always have these things stocked and readily on hand so I have dressing at my fingertips.

In a glass mason jar, add 1/2 cup olive oil, 3 to 4 tablespoons balsamic vinegar (4 tablespoons if you like it more acidic), 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 to 2 small cloves minced garlic and add kosher salt and freshly ground black pepper to taste.

Tightly secure the lid and shake well. It’s important to make sure the honey is throughout.

You can make this vinaigrette 1 week in advance. Store in a container with a tight fitting lid in the fridge.