Ginger White Balsamic Vinaigrette

Last updated: January 6, 2023
5 from 4 votes
This easy white balsamic vinaigrette is full of flavor from fresh orange juice, ginger, and shallot. I love using white balsamic vinegar in salad dressings because it is more mild than traditional balsamic vinegar and lightly fruity. This vinaigrette comes together quickly in a blender, which also gives it amazingly smooth texture. Use it on simple green salads or as a marinade.
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white balsamic vinaigrette in a glass jar with spoon
green salad with white balsamic vinaigette, on white plate

Simple green salads give me such a good mood boost, so I’m always looking for homemade salad dressing recipes that inspire me to eat them more often.

Sometimes vinaigrettes let me down, lacking flavor and body, but not this one! My bright and citrusy white balsamic vinaigrette is a stand-by in our fridge (right next to the five-star vegan salad dressing), and I’m excited to share it with you.

Fresh ginger and orange juice are a lovely compliment to white balsamic vinegar. Minced shallot and dijon mustard add savory notes, and help the vinaigrette emulsify as well. By slowly streaming in the oil, the vinaigrette becomes almost creamy, with a deliciously smooth texture.

This vinaigrette is great for dressing a house salad or grilled lettuce, or even as a tofu marinade!

Ingredients for Best White Balsamic Vinaigrette:

  • extra virgin olive oil
  • white balsamic vinegar
  • fresh orange juice + zest
  • shallot
  • ginger
  • dijon mustard
  • honey or maple syrup
ingredients for white balsamic vinaigrette
white balsamic vinaigrette in glass jar with label

How to Make White Balsamic Vinaigrette:

  1. Place all ingredients except oil in a small blender. Blend for 20 seconds.
  2. Then while the motor is running on medium low, slowly use a liquid measuring cup to stream in the oil. This will take about a minute. Slowly adding the oil rather than just pouring it all in at once allows for the vinaigrette to emulsify beautifully.
  3. Store in glass jar for up to two weeks in the refrigerator.

What does white balsamic vinegar taste like?

I love using white balsamic vinegar in dressings and marinades for its mild, fruity flavor, compared to regular balsamic vinegar which can be quite bold. Since it is relatively clear, it also makes for a prettier vinaigrette compared to those that turn brown when using balsamic vinegar.

White balsamic vinegar starts with grape must just like regular balsamic vinegar. But instead of being simmered for an extensive amount of time, the must of white balsamic vinegar is pressure-cooked to prevent it from browning before it’s aged for a short time. Balsamic vinegar is simmered for hours until it is syrupy and caramelized, then aged in barrels.

spoon with white balsamic vinaigrette on it
green salad with white balsamic vinaigrette on white plate

How to Store Salad Vinaigrette:

This vinaigrette should be stored in the refrigerator, and will stay fresh for up to two week. I like to keep it in a glass jar with lid so that it securely closes, and a label so that I can easily find it amongst other jars in the fridge.

More Salad Dressing Recipes:

white balsamic vinaigrette in a glass jar on pink surface

Easy Ginger White Balsamic Vinaigrette

This delicious white balsamic vinaigrette is full of flavor from fresh orange juice, ginger, and shallot. It comes together quickly in a blender and stores well. Use it on simple green salads or as a marinade. Vegan and gluten-free.
5 from 4 votes
Prep Time :10 minutes
Yield: 4 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon orange zest
  • 3/4 tablespoon minced shallot
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon fine salt
  • 1 tablespoon honey or maple syrup
  • 5 cracks black pepper
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon neutral oil like sunflower grapeseed, or canola (this keeps the dressing from solidifying in the refrigerator)

Instructions 

  • Place all ingredients except oil in a small blender jar. Blend on medium high for 20 seconds. Scrape down sides of jar.
  • Then while the motor is running on medium low, slowly use a liquid measuring cup to stream in the oil. This will take about a minute. Slowly adding the oil rather than just pouring it all in at once allows for the vinaigrette to emulsify beautifully.
  • Pour into glass jar and store in refrigerator for up to 2 weeks.

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January 6, 2023

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