Creamy Balsamic Salad Dressing (Video Tutorial)

This is the best Creamy Balsamic Dressing recipe—thick, creamy, tangy, and slightly sweet. It’s a flavorful vinaigrette that comes together quickly in a blender or food processor. Perfect for salads or as a marinade.

The Best Creamy Balsamic Dressing

I don’t publish many savory recipes anymore, but we make this dressing so frequently it deserved a permanent spot. Homemade versions beat store-bought varieties in both flavor and texture.

If you miss a creamy balsamic yogurt dressing from the store, plain Greek yogurt is a great substitute for oil in this recipe for a lighter option. It yields a thicker texture, though it won’t keep as long in the fridge.

Bottled vs. Homemade Balsamic Vinaigrette

Bottled balsamic dressings are often too oily, too vinegary, or simply lack balance. This homemade version delivers a creamy, sweet, and savory vinaigrette with a bright balsamic flavor—something you’ll want to drizzle on everything.

Creamy Balsamic Dressing Recipe

This recipe uses nine simple ingredients that blend quickly into a flavorful, creamy vinaigrette.

1. Minced garlic – Jarred minced garlic saves time; reduce or omit if you prefer a milder garlic flavor.
2. Mayonnaise – Light or regular adds creaminess and helps thicken the dressing.
3. Lemon juice – Bottled works, though fresh is brighter.
4. Dijon mustard – Adds flavor and helps emulsify the dressing.
5. Granulated sugar – Balances the acidity.
6. Seasoning blend – A mixed seasoning like Morton Nature’s Seasons works well; you can also use individual spices (onion powder, garlic powder, dried parsley, celery seed, salt, pepper).
7. Salt – To taste.
8. Balsamic vinegar – Provides the characteristic sweet, tangy balsamic flavor.
9. Oil or Greek yogurt – Use a mild oil (canola or light olive) for a classic creamy vinaigrette, or substitute plain Greek yogurt for a thicker, lighter option. Note: the yogurt version has a shorter fridge life.

How to Make Balsamic Dressing

STEP 1: Add all ingredients except the oil to a blender or food processor and blend on high until combined.

STEP 2: With the machine running on medium-low, slowly stream in the oil until the dressing emulsifies and thickens. For the Greek yogurt version, blend all ingredients together at once.

Pro tip: Add the oil very slowly. A gradual stream helps the dressing emulsify and stay thick. If you add oil too quickly, the dressing may be thin and separate during storage.

Can I make this dressing by hand?

Yes, but it’s difficult to whisk it enough to fully emulsify without tiring your arm. A blender or food processor does the job quickly and consistently.

Storage and Shelf Life

Made with oil: store in the refrigerator for 10–14 days.

Made with Greek yogurt: store in the refrigerator for about 5–7 days.

Uses for Balsamic Dressing

• On salads
  • Favorite salad: Toss spring mix with crumbled goat cheese, pickled onions, candied pecans, and this balsamic dressing.
  • Caprese: Drizzle over sliced tomatoes, fresh mozzarella, and basil.
• On vegetables – Toss diced onion, zucchini, and yellow squash with the dressing, then grill for a flavorful side.
• On meat – Thin the dressing with a little chicken broth to use as a marinade for chicken, pork chops, or steak.

Other Salad Dressings to Try

• Olive Garden-style Salad Dressing
• Cilantro Lime Vinaigrette
• Costa Vida-style Ranch
• Strawberry Balsamic Vinaigrette

4.41 from 59 ratings

Creamy Balsamic Dressing

Created by Amber Brady

Prep: 5 mins

Total: 5 mins

This is the BEST Creamy Balsamic Dressing recipe! It’s thick, creamy, tangy, and sweet. A flavorful vinaigrette made quick and easy in the blender or food processor. Great for salads or as a marinade.

1 3/4 cups

Ingredients

• 2 tsp minced garlic
• 3 Tbsp mayonnaise
• 2 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp granulated sugar
• 2 tsp Morton Nature’s Seasons (or equivalent blend)
• 3/4 tsp salt
• 1/2 cup balsamic vinegar
• 3/4 cup canola or light olive oil (or 5.3 oz plain Greek yogurt)

Instructions

• Place all ingredients except the oil in a blender or food processor. Blend on high until well combined.
• With the blender running on medium-low, slowly pour in the oil until the dressing emulsifies and thickens. If using Greek yogurt, blend all ingredients together at once.
• Transfer to a 1-pint mason jar and refrigerate. Oil-based dressing will keep 10–14 days; yogurt-based dressing about 5–7 days.

Notes

If you don’t have Morton Nature’s Seasons, substitute approximately:

• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried parsley
• 1/4 tsp celery seed
• 1/4 tsp ground black pepper
• 1/4 tsp salt

Greek yogurt option: Use one 5.3 oz cup plain Greek yogurt instead of oil and blend with the other ingredients. The yogurt version stores 5–7 days in the refrigerator.

Nutrition

Serving: 2 Tbsp | Calories: 170 kcal | Carbohydrates: 3 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 15 g | Cholesterol: 1 mg | Sodium: 175 mg | Sugar: 2 g

Disclaimer: Nutritional values are estimates only.

Sharing this recipe with a link is encouraged and appreciated. Copying full recipes or photos to social media is prohibited. Content and photographs are copyright protected.