I’ve always loved the salads at LongHorn, and their white balsamic vinaigrette is one of the reasons why. It’s light, tangy, and just a little sweet, making even a simple bowl of greens taste fresh and flavorful.
I decided to make a batch at home, and it came together so quickly with ingredients I already had in the pantry.
What I like most is how versatile it is—I can drizzle it over salads, roasted veggies, or even use it as a marinade. Now I don’t have to wait for a restaurant trip to enjoy that same bright, zesty flavor.
Why You’ll Love This Recipe
This vinaigrette is smooth, slightly sweet, and tangy, with that rich white balsamic bite balanced by Dijon, honey, and a touch of garlic.
It’s creamy without being heavy and goes beautifully with everything from garden greens to grilled chicken.
Plus, it’s quick to make, keeps well for days, and is naturally gluten-free. Homemade dressings always taste better, and this one is seriously restaurant-quality.
What You’ll Need
- ¼ cup white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon minced garlic (or ½ teaspoon garlic powder)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil (light or extra light works best for neutral flavor)
- 2 tablespoons mayonnaise or Greek yogurt (for creaminess)
- Optional: pinch of Italian seasoning or fresh herbs (parsley or basil)
Pro Tips
- Use white balsamic vinegar, not regular balsamic — it’s milder, fruitier, and keeps the dressing light in color.
- Whisk or blend slowly to properly emulsify the oil and vinegar. A blender or immersion blender works great.
- Use light olive oil for a smoother taste; extra virgin can overpower.
- Make it creamy: A bit of mayo or Greek yogurt gives that signature texture.
- Let it sit for 15–30 minutes before using — the flavors really come together.
Tools You’ll Need
- Measuring spoons and cups
- Small mixing bowl or mason jar
- Whisk or immersion blender
- Funnel (optional, if bottling)
- Airtight jar or container for storing
Substitutions and Variations
- Vegan: Use maple syrup instead of honey, and a vegan mayo.
- Dairy-free: Use mayo instead of yogurt.
- Low-fat: Sub in light Greek yogurt or skip the creamy element for a traditional vinaigrette.
- No white balsamic? Try white wine vinegar + a tiny pinch of sugar.
- Add a twist: Mix in crushed red pepper, shallots, or lemon zest for a brighter flavor.
Make Ahead Tips
This vinaigrette keeps well in the fridge for up to 1 week.
Just store it in an airtight jar or bottle and shake well before using. If it thickens, let it come to room temperature for 10 minutes and give it another shake.
Instructions
1. Combine Base Ingredients
In a bowl or mason jar, add the white balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
2. Add the Oil
Slowly drizzle in olive oil while whisking continuously to emulsify the dressing. If using a mason jar, seal and shake vigorously.
3. Add Creamy Element
Whisk in the mayo or Greek yogurt until smooth and fully incorporated. Taste and adjust seasoning if needed — more honey for sweetness or vinegar for tang.
4. Store or Serve
Transfer to a jar or bottle and refrigerate for up to 1 week. Shake before serving. Drizzle over mixed greens, grilled vegetables, or use as a marinade for chicken.
Leftovers and Storage
Keep the vinaigrette in an airtight glass jar in the refrigerator. It will stay fresh and flavorful for up to 7 days.
Shake or stir well before each use. If the dressing separates or thickens, a quick shake or a few minutes at room temp will bring it right back.
Recipe FAQs
Q: What’s the difference between white balsamic and regular balsamic vinegar?
White balsamic is lighter in color and milder in flavor. It’s aged differently and doesn’t darken dressings the way traditional balsamic does.
Q: Can I make this without mayo?
Yes! It will be a little less creamy but still delicious. Greek yogurt or a bit more Dijon can help emulsify it.
Q: Is this dressing gluten-free?
Yes — as long as your vinegar and mustard are gluten-free (most are, but always check the label).
Q: Can I use this as a marinade?
Absolutely! It’s great with grilled chicken, shrimp, or even roasted vegetables.
A Dressing That Steals the Show
This LongHorn-inspired white balsamic vinaigrette brings a little restaurant luxury to your everyday salads.
It’s easy to whip up, packed with balanced flavor, and makes even the simplest greens feel like something special. Once you try it, you might never go back to store-bought.
Tried it? I’d love to hear what you served it with! Leave a comment below and share your favorite way to use this bright, creamy vinaigrette.