This simple blended balsamic dressing recipe is made in the blender with rich olive oil and balsamic vinegar. It’s thick and rich – perfect for salads of all types.
This isn’t a big dramatic recipe post — it’s just a dressing recipe I’ve been making on repeat lately and wanted to share! While my Orange Marmalade Dressing is something I make almost every time I have a salad, I wanted a reason to use a fancy balsamic I was gifted, and this blended balsamic dressing recipe was created.
I do think salad dressings are one area where the ingredient quality absolutely matters. Using a high quality aged balsamic and an extra virgin olive oil are key here. The better your ingredients, the better your dressing.
Blended Balsamic Dressing
This dressing is rich and balanced. Everything emulsifies perfectly and it keeps beautifully in the fridge. I’ve been using the smallest container in my Beast Mega 1200+ to make it — if you missed my review, go check it out, because that blender has become an everyday workhorse in my kitchen. You can definitely whisk it by hand too – but give it a GOOD whisk if you do!
Ingredients
- 1/3 cup balsamic vinegar (good quality matters)
- 2/3 cup extra virgin olive oil
- 2 tsp maple syrup
- 2 tsp mayonnaise
- Salt and pepper, a big pinch of each
- Italian seasoning, a big pinch
- Optional: 1 clove garlic
The Olive Oil
I use the Oliveda I56 Extra Virgin Olive Oil for all my dressings and drizzling, while I keep a lesser-quality bottle around for actual cooking. This is the good stuff — it’s cold-pressed from century-old, hand-harvested olives grown in a protected natural reserve in Spain, with a fruity flavor with notes of apple, herbs, and almond (their words, not mine, haha) that makes a simple dressing taste special. Fair warning: it sells out often, so if you see it in stock, grab it.
The Chocolate Balsamic
My sister’s in-laws gave me a bottle of chocolate balsamic vinegar for Christmas, and I’ll admit, chocolate on salad greens was not my first instinct. But the richness it adds is incredible — it rounds out the acidity in a way that’s hard to describe until you taste it. If you can find a chocolate balsamic locally or online, I highly recommend it for an ingredient twist in your kitchen.
Garlic (Optional)
I left garlic out of this recipe because I genuinely cannot handle raw garlic intensity — but if you’re a fire breather, feel free to add a clove. It blends right in.
Mayonaiise
Don’t skip it. It’s the secret to a creamy, restaurant-style emulsion without using a ton of oil.
How to Make Blended Balsamic Dressing
Step 1: Add the Wet Ingredients
Pour the balsamic vinegar, olive oil, maple syrup, and mayonnaise into your blender.
Step 2: Season
Add a big pinch of salt, a big pinch of pepper, and a big pinch of Italian seasoning. If you’re using garlic, add it now.
Step 3: Blend
Blend until smooth and fully emulsified — it should look creamy and uniform, not separated.
Step 4: Store
Pour into a jar or airtight container and refrigerate for up to a week. Give it a shake before each use.
Enjoy
Enjoy my favorite way tossed into a bowl of arugula with grilled chicken and gorgonzola!
Blended Balsamic Dressing
A rich, creamy balsamic dressing made entirely in the blender — no whisking required. Good olive oil and a splash of chocolate balsamic vinegar take it from basic to special.
Ingredients
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
- 2 tsp maple syrup
- 2 tsp mayonnaise
- Salt and pepper a big pinch of each
- Italian seasoning a big pinch
- Optional: 1 clove garlic
Instructions
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Add all ingredients to a blender.
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Blend until smooth and emulsified.
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Store in the fridge for up to a week.
Frequently Asked Questions
How long does blended balsamic dressing last in the fridge?
It keeps well in an airtight container in the fridge for up to a week. Give it a shake before each use since natural separation is normal.
Can I make this dressing without a blender?
Yes — whisk it vigorously by hand or shake it in a sealed jar. It won’t emulsify quite as smoothly as it does in the blender, but it’ll still taste great.
What can I use instead of chocolate balsamic vinegar?
Regular balsamic vinegar works perfectly fine if you don’t have chocolate balsamic on hand. I would recommend a really good aged balsamic instead of a thinner basic one.
What salads pair well with this dressing?
It’s great on simple greens, but I especially love it with anything that has fruit or cheese involved — think arugula with pear and parmesan, or a spinach salad with strawberries.
Looking for more salad inspiration? I’ve got a roundup of filling salads that actually keep you full for lunch, a list of my favorite salad topping ideas to keep things interesting, and a whole collection of salad dressing recipes to make at home if this blended balsamic has you craving a salad!
