One of my least favorite things about homemade salad dressings is that they separate and are really oily. Well, I was making homemade mayonnaise one evening and realized I’d never tried to use my immersion blender to mix my salad dressing. Problem solved!! My search for a thick and creamy, paleo, homemade, clean salad dressing was over. This homemade creamy balsamic vinaigrette recipe comes together in a few minutes and can be enjoyed for a few weeks when stored in the fridge. It doesn’t even really separate when stored.
If you don’t have an immersion blender, you should get one!! It’s vital for making fool proof mayo and creamy dressing. You also can super easily make creamy soups. I’ve read recipes of homemade mayo that have you drizzle the oil in slowly.. I’ve never gotten this to work but always make perfect mayo without trying when using my immersion blender. Our immersion blender is very easy to clean. The blending rod easily detaches and can be washed by hand or in the dishwasher.
There’s essentially zero prep work for this recipe!! You don’t need to chop or slice anything because the immersion blender will do that for you while making this thick and creamy dressing.
I skin my garlic cloves and pull my parsley off of the stems. I also measure out some filtered water for adding to thin out the dressing.. it’s THAT thick!!
Dump all of your ingredients into a wide mouth, quart sized mason jar.
Fully submerge your immersion blender blades but don’t push them all the way to the bottom. Turn it on and slowly raise and lower the blender while it’s running. Make sure you don’t bring it above the surface of the dressing, it could fling stuff!! You’ll notice the blades actually pull to the bottom, hold the jar tightly with your other hand. Slowly move up and down in your dressing until it’s fully combined, thick, and creamy. I now assess the thickness and add my water. It’s usually between 1/4 and 1/3 of a cup. Blend again until combined.
Just kidding, you’re done. It’s the easiest recipe ever!! Enjoy your salad dressing over some greens.
Homemade Creamy Balsamic VinaigrettePrint Recipe
- 1 cup balsamic vinegar
- 1 1/3 cup olive oil
- 1/2 cup fresh parsley
- 1/4 cup raw honey
- 6 cloves garlic
- 4 tsp dried basil
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp pepper
- 1/4-1/3 cup water
Pluck your parsley leaves off of the stem.
Peel the garlic skin off of the garlic cloves.
Measure your ingredients and add everything but the water to a wide mouthed, quart sized mason jar.
Insert your immersion blender into the jar about half way. Turn it on and slowly raise and lower the blades while they're running. Hold the jar tight and try and keep the blades off of the bottom of the jar, it's naturally sucked to the base. Keep blending until fully incorporated and smooth.
Evaluate the thickness of your dressing and slowly add water to thin it to your preferred thickness. I usually use 1/4-1/3 cup of water. Blend again until combined.
Store, covered, in your fridge for a few weeks.
This recipe makes approximately 3 cups of dressing.